vegan creamy pasta

preparation time: 40 minutes
ingredients (for two servings):
  • 1 sweet potato, peeled and sliced
  • 1 onion, peeled and sliced
  • 3 tbs rape oil
  • 2 tbs yeast flakes
  • 2 tbs peanut mush
  • 1 tbs lemon juice
  • pinch of salt, pepper, chili
  • 150 gram noodles (e.g. fusilli)
  • 1 zucchini, washed and chopped
topping: fresh mint, washed and chopped
preparation:
  1. Mix sweet potato and onion slices with 2 tbs rape oil, salt, pepper and chili and bake in the oven at 200 degrees for 30 minutes.
  2. Cook noodles in a pot with boiling water at low heat for 10 minutes.
  3. Strain off the noodle water and use your pot to steam zucchini in 1 tbs rape oil for 3 minutes. Spice it with salt and pepper.
  4. Remove sweet potato and onion from the oven and mix in a blender with yeast flakes, peanut mush and lemon juice.
  5. Add noodles and sweet potato cream to the steamed zucchini, mix until well combined and spread out the pasta on two plates. Top your plates with fresh mint or any other fresh herbs.

Tip:
I advice you to serve this very saturating dish with a fresh salad.
Therefore you need the following ingredients:
  • 50 gram lamb’s lettuce (washed)
  • 50 gram fresh beetroot (peeled and chopped)
  • 1/4 cucumber (washed and chopped)
  • handful fresh mint (washed and chopped)
  • 1 tbs linseed oil
  • 1 tbs lemon juice
  • pinch of salt and pepper
optional topping: chopped walnuts
Simply mix all salad ingredients in a bowl and spread out on two plates/bowls.
This meal is definitely not low-carb, but in my eyes that’s totally fine. Healthy eating doesn’t mean that you should avoid carbs in general. It’s about using the „right“ carbs for your meals. Wholemeal pasta/rice/bread, millet, bulgur, quinoa, amaranth – Those carbs are good for your health and nothing you should exclude from your diet. (Of course it’s your own choice what you eat and I’m not a nutrition scientist. I accept any opinions that might differ from mine.)
While creating this recipe, I had vegan „mac & cheese“ on my mind, which is currently extremely hyped by food bloggers. You can find a lot of different recipe variations on Instagram/Pinterest… Though I didn’t want to copy existing recipes. That’s why I used peanut mush instead of soaked cashews and sweet potato instead of „normal“ potato and carrots.
I hope you like this dish as much as I do! Please show some love and leave some feedback! In case you’re giving it a try, please tag me with #foodivity or @foodivity. Thanks for your lovely support!
Sending out the best wishes to all of you!
Greetings,
Leonie
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