Sweet Potato Pasta

I first started this recipe hoping for a creamy sauce but I wasn’t willing to use enough cashew cheese that it needed cause that stuff is expensive!!! I’m still really happy with what I created though.  It became more oil based, but there’s so many flavours I just kept finding things and adding them and it turned out wonderfully! This meal is not just for vegans or gluten free people. The comforting taste is familiar and warming for anyone to try. Please try this recipe and let me know how it goes!

Ingredients (serves 2-3):

  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 large sweet potato, spiralled
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 3-4 tbsp cashew cheese (mine was garlic flavoured)
  • 1/4 cup almond milk
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp nutritional yeast
  • 1/2 tsp hemp hearts
  • 1/4 cup julienne red onion
  • 1/4 cup julienne roasted red pepper
  • 1/2 tsp chili flakes
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric 
  • Toppings: arugula, hemp hearts, nutrition yeast


  1. Heat olive oil and minced garlic in large sauté pan. Add sweet potato on low-medium heat. 
  2. Add salt, pepper, and nutmeg to sweet potatoes and combine. Cover pan for 8-10 minutes, or until soft but not mushy. 
  3. Transfer sweet potatoes to bowl. 
  4. In same pan on low heat, add cashew cheese, almond milk, olive oil, nutritional yeast, hemp hearts, onion, and roasted red pepper and combine. 
  5. Add sweet potatoes back in and combine. 
  6. Add chili flakes, parsley, garlic powder, onion powder, and turmeric and combine. Cover for additional 5-8 minutes. 
  7. Top with arugula, hemp hearts, and nutritional yeast. 

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