Pasta is always my go-to comfort food. It's simple, fast, warming and filling. Usually I stick to tomato sauce, but when I made this dish I was craving something a little different. And as I had some leftover baked sweet potatoes in the fridge I used them to make this delicious and super-creamy pasta sauce. In addition to sweet potatoes it also contains sun dried tomatoes, tahini, lemon, garlic, mustard, nutritional yeast, basil and spices. All the ingredients are simply blended together which makes this recipe super simple. Here I served the sauce with some excellent new pasta spirals made from green peas, buckwheat and quinoa (for my fellow Swedes, the pasta is from GoGreen's "Ancient Grains" range).
On a completely different note, how awesome does this smoothie look? It contains beet, kale, zucchini and cauliflower (yes, really!) and has the most beautiful colour. Also, since I'm on a big pink smoothie kick lately, I also want to try this cherry smoothie bowl. It contains chai tea. And it's topped with chocolate sauce! That has to be great, right?
Right, back to the pasta :) Have a lovely weekend!
Sweet Potato Pasta Sauce
Serves about 3-4
6 sun dried tomatoes
1 big/2 small sweet potatoes, oven baked, steamed or boiled until very soft, skin removed
2 tbsp tahini
1 big lemon, juiced
2 cloves of garlic
1 tsp dijon mustard
2 tbsp nutritional yeast (optional)
1/2 cup (1 dl) unsweetened plant milk
2 tbsp finely chopped fresh or frozen basil
Herbal salt, balck pepper and parika powder, to taste
Pinch of turmeric
1. Soak the sun dried tomatoes in hot water for about 10 minutes or until soft. Drain and squeeze out any extra liquid.
2. Blend the tomatoes with all the other ingredients in a food processor until fairly smooth. Enjoy the sauce cold or gently heated on the stove.