Sweet Potato (vegan) Alfredo
Amy
This Sweet Potato Alfredo is a creamy, dreamy twist on a classic that’s both vegan and irresistibly satisfying. In just 30 minutes, you’ll have a dish that’s as comforting as it is nourishing, with a hint of natural sweetness that elevates every bite.
- 1 medium sweet potato
- 2 shallots
- 2 garlic cloves
- 1 cup cashews, soaked (ideally) overnight, then drain
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- salt & pepper
- 1 tablespoon rosemary, chopped
- ⅓ cup water, to thin (more as necessary)
- 1 lb brown rice fettuccini (or any pasta you like)
- ¼ cup pine nuts, toasted
- ¼ cup chives
- a few pinches red pepper flakes
Preheat oven to 350 degrees. Peel the sweet potato and slice into quarters. Peel the shallots and slice in half. Leave the garlic in it's paper, and place the sweet potato and shallot pieces on a foil lined baking sheet. Toss it all with a drizzle of olive oil, salt and pepper. Roast, removing the garlic after the first 15 minutes. Roast until the sweet potatoes are tender and the shallots are browning around the edges, about 30 minutes. Remove from the oven and set aside to cool slightly.
Meanwhile, cook your pasta until al dente, reserving some of the starchy pasta water.
Drain your cashews and place them into a high speed blender with the sweet potato, shallots, (peeled) garlic, olive oil, balsamic, tomato paste, rosemary, and a few pinches of salt and pepper. Puree, adding water as needed to get the blade moving. Taste and adjust seasonings.
In a large skillet (or a bowl) toss the cooked pasta with some of the sauce. Add pasta water as needed to loosen, and add more sauce to your liking.
Add chopped chives, toasted pine nuts and a pinch of red pepper flakes. Taste and adjust seasonings and serve.
Keyword Alfredo sauce, creamy pasta, plant-based, sweet potato, vegan