The Yams help to create a cheesy sauce to indulge in this guilt-free pasta.
Pasta, macaroni, elbow, whole wheat, dry
(gluten-free, if necessary)
2 medium potato
(yams and butternut squash work too!)
Apple cider vinegar
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.