|10 min||20 min||4|
|2 cup||Pasta, gluten free, dry|
|2 tsp||Apple cider vinegar|
|1/4 cup||Cashew butter|
|1/2 tsp||Black pepper|
|4 clove(s)||Garlic (peeled, minced)|
|2 tsp||Maple syrup|
|2 tbsp||Nutritional yeast|
|1 tsp||Sea salt|
|1 tsp||Turmeric, ground|
|1 cup||Water (as needed)|
1. Cook the pasta according to the package directions.
2. Wash and peel the yams, then cut into ½-inch pieces and steam for 10 minutes or until tender. Set aside a handful of pieces.
3. For the sauce, blend the rest of the yam with vinegar, cashew butter, maple syrup, turmeric, yeast, garlic, and salt until the mixture is smooth and thick enough to hold its shape, adding water as needed.
3. Mix the sauce into your pasta along with the few pieces of yam that were set aside, sprinkle on some pepper, and enjoy!