Pasta with Creamy Sweet Potato Sauce
Recipe adapted from Taste of Home
Yields: 5 servings
1 large sweet potato
2/3 cup unsweetened vanilla almond milk
2 cups uncooked gluten-free pasta, any type
1T pine nuts
1 tsp rubbed sage
1T Earth Balance coconut spread or coconut oil
1 garlic clove, minced
1 tsp extra virgin olive oil
3/4 cup water
3/4 tsp sea salt
1/4 tsp freshly ground pepper
1/2 cup nutritional yeast
Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender, turning once. When cool enough to handle, remove and discard skin. Place potato in a large bowl and mash with almond milk. In the meantime, cook pasta according to package directions (do not overcook!) In a large skillet on low-medium heat, saute pine nuts and sage in coconut spread/oil until pine nuts are toasted. Remove from pan and set aside. In the same skillet, saute garlic in oil for 1 minute. Stir in the sweet potato mixture, salt and pepper. Drain pasta. Add pasta, plus 3/4 cup water to sweet potato mixture. Stir in the nutritional yeast, pine nut mixture and reserved cooking water. Now try not to eat all 5 servings in one sitting! ;-)
