1360. Pasta with Sweet Potato and Walnut Cream Sauce

Wholewheat pasta, roasted sweet potato, and a soaked walnut sauce for an accidentally wholesome vegan meal. This is so filling and nutritious, and with minimal planning, comes together so easily.
It is worth noting that the sauce with be absorbed into the pasta rather quickly. You may need to add a splash or two more of the pasta water as needed. Because of this, the pasta is usually better assembled and eaten in the same day, although I have had no issues packing it for school lunches.


Ingredients:

For the walnut sauce:
½ cup walnuts, soaked 2 hours
1/2 medium onion, peeled and sliced
1 tsp runny honey
½ tsp vinegar
¼  tsp salt
¾ to 1 cup pasta water

For the sweet potatoes:
450g cubed sweet potatoes
1 Tbsp olive oil
¼ tsp salt & pepper
¼ teaspoon black pepper
2 cups wholewheat pasta



Method:

At least one hour before making the pasta, cover the walnuts with warm water.
Preheat oven to 425F. Cover a large sheet tray with parchment and place the sweet potatoes on part and the sliced onion on the other. Drizzle both with olive oil, salt, and pepper, keeping the shallots separate from the sweet potatoes.
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 onion, honey, 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).

صحة و عافية