Recipe
Vegan sweet potato pasta sauce
approx. 50 minutes
4 Persons
560 kcal / 2350 kJ
15 g protein
18 g fat
79 g carbs
Ingredients
| 300 g | cherry tomatoes with panicle |
| 3 tbsp | olive oil |
| a few thyme leaves | |
| salt | |
| freshly ground pepper | |
| 300 g | American sweet potatoes |
| 1 | small piece of ginger, approx. 1 cm |
| 1 | shallot |
| 1 | clove of garlic |
| 200 ml | vegan stock |
| 400 ml | oat or almond drink |
| 300 g | pasta, e.g. spaghetti or linguine |
| 2 – 3 | stalks basil |
| 50 g | cashew nuts |
| turmeric, ground | |
| chili, ground |
Preparation
- Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Wash the tomatoes and place them in a baking dish. Drizzle with 2 tbsp oil, season with the thyme, salt and pepper and cook in the preheated oven for about 10 minutes. The tomatoes may burst open slightly.
- Peel and wash the sweet potatoes, cut into cubes and sauté in the remaining heated oil. Peel the ginger, peel the shallot and garlic, also cut into small cubes, add to the sweet potatoes and sauté too.
- Pour in the stock and the oat or almond drink, bring to the boil and cook, covered, for 15-20 minutes.
- Prepare the pasta according to the instructions on the packet. Wash the basil, pat dry and pluck off the leaves. Add the cashews to the sweet potato mixture and heat briefly. Puree the sauce and season with salt, pepper, turmeric and chilli.
- Arrange the pasta with the vegan sweet potato sauce and the baked tomatoes on plates, garnish with the basil and serve.