Creamy and delicious, ready in about 35 minutes and packed with nutrients pasta.
Sweet potatoes (kūmara) are in season, and so is the broccoli but mine is taking its sweet time to grow 😅 so I’m using frozen broccoli in this recipe. Do you cook with frozen vegetables often? With food prices constantly going up, it’s a great, cheaper alternative to use frozen veggies and they are just as delicious and packed with nutrients as fresh. 💚
🍽 Serves 4-5
🕘 45-50 minutes
Ingredients
2-3 sweet potatoes (kūmara)
1 tsp olive oil
Pinch of salt
500g frozen broccoli
1 tsp olive oil
Pinch of salt
1 Tbsp Taco seasoning
1 block of silken tofu
¼ cup nutritional yeast @realfooddirect
1 tsp cumin
½ Tbsp sweet paprika
2 garlic cloves
1 tsp salt
1 Tbsp tomato paste
1 ½ cups plant-based milk (soy, oat, almond)
400g pasta of your choice, I used penne
Coriander and fresh pepper to serve
Instructions
Preheat an oven to 200’C. Prepare all the ingredients. Peel and slice sweet potatoes. Peel the garlic.
Place sliced sweet potato on a baking sheet. Sprinkle with olive oil and salt.
Place frozen broccoli in a bowl, and sprinkle with olive oil, salt and taco seasoning. Mix to make sure the broccoli is covered evenly and move onto a baking tray.
Place both baking trays in the oven – sweet potatoes on the bottom and broccoli on the top. Roast for 15 minutes, flip and roast for another 15 minutes.
Cook the pasta according to the packaging.
In a food processor, place silken tofu, nutritional yeast, cumin, paprika, salt, garlic, tomato paste, and plant-based milk.
Remove sweet potatoes from the oven and add them to the food processor. Blend until smooth.
Remove the broccoli from the oven.
Pour the sauce over cooked pasta and mix well.
Serve immediately topped with roasted broccoli. Sprinkle with chopped coriander and freshly cracked pepper.
Enjoy! 😊
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