Sweet Potato Pasta with Vegan Walnut Cream Sauce
Rich and creamy pasta that is 100% vegan with help from a delicious walnut cream sauce.
Servings 2 decent servings
Ingredients
Walnut Cream Sauce
- ½ cup walnuts
- 1 medium shallot peeled and sliced
- 2 teaspoons maple syrup
- ½ teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- ¾ to 1 cup pasta water
Sweet Potatoes
- 1 lb cubed sweet potatoes peeling optional
- 1 tablespoons fresh minced rosemary plus extra for topping
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Pasta
- 4 ounces pasta
- Chili flakes for finishing
Instructions
- At least one hour before making the pasta, cover the walnuts with warm water.
- Preheat oven to 425˚F. Cover a large sheet tray with parchment and place the sweet potatoes on part and the sliced shallots on the other. Drizzle both with olive oil and salt. Keeping the shallots separate from the sweet potatoes, toss until the sweet potatoes and shallots are both well coated. Add pepper to the sweet potatoes and toss again.
- Place in the oven and roast for 15 to 20 minutes, checking on the shallots and removing from the tray when soft. Continue roasting the sweet potatoes until soft and starting to brown, another 15 to 20 minutes.
- Cook the pasta until done. Drain and reserve the water.
- When everything is done, drain the walnuts and place in a blender along with the roasted shallots, maple syrup, vinegar, salt, and ¾ cup of the pasta water. Puree until smooth, adding more pasta water to thin as desired.
- Add ¾ of the sweet potatoes to the pasta along with the walnut cream sauce. Toss until everything is well combined. Top with remaining sweet potatoes, extra rosemary, and chili flakes (as desired).
Notes
The pasta sauce with be absorbed into the pasta quickly. You may need to add a splash or two more of the pasta water as needed. Also, because of this, the pasta is usually better assembled and eaten in the same day.