The Yams help to create a cheesy sauce to indulge in this guilt-free pasta.
Ingredients
2 cup
Pasta, macaroni, elbow, whole wheat, dry
(gluten-free, if necessary)
2 medium potato
Sweet potato
(yams and butternut squash work too!)
2 tsp
Apple cider vinegar
1/4 cup
Cashew butter
2 tsp
Maple syrup
1 tsp
Turmeric, ground
2 tbsp
Nutritional yeast
4 clove(s)
Garlic
(peeled, minced)
1 tsp
Sea salt
1/2 tsp
Black pepper
1 cup
Water
(as needed)
Instructions
Cook the pasta according to the package directions.
Wash and peel the sweet potato, then cut into ½-inch pieces and steam for 10 minutes or until tender. Set aside a handful of pieces.
For the sauce, add the rest of the cubed sweet potato with the vinegar, cashew butter, maple syrup, turmeric, nutritional yeast, garlic, salt, and black pepper to a blender or food processor and blend until the mixture is smooth and thick enough to hold its shape. Add water as needed to reach desired consistency.
Drain the cooked pasta and mix in the sauce, along with the few pieces of sweet potato that were set aside.
