Ingredients

The following ingredients have 4 Servings
  • ½ large sweet potato, scrubbed and cut into large chunks.
  • 1 medium carrot, top and tailed, washed and cut into thick slice
  • ½ small onion, peeled and halved
  • ¼ red bell pepper, thickly sliced
  • ½ cup broken cashew pieces (pre-soaked for 2-4 hours, or overnight)
  • ½ cup of nutritional yeast
  • ½ teaspoon turmeric
  • ¼ teaspoon smoked paprika
  • 1 tablespoon sweet white miso
  • 1 teaspoon Dijon mustard
  • Juice of ½ small lemon
  • Non-dairy milk, preferably unsweetened
  • Whole grain pasta
  • Salt to taste

Instruction

  • In a vegetable steamer, steam the sweet potatoes, carrots, onion and red bell pepper until fork-soft, about 15 minutes. When the vegetables are half cooked, put the water on to boil for the pasta. Salt generously.
  • When the veggies are soft, put them in the blender with the remaining ingredients, then blend, adding milk until you obtain a thick pouring sauce. Stop blender once to scrape down the sides blend a little longer to get the sauce really smooth and creamy.
  • Drain the pasta and return to the pan. Pour the sauce over the pasta and stir over a low heat for a few minutes to warm through and combine thoroughly.
  • Serve with kid-friendly greens of your choice.