Vegan Sweet Potato Cheesy Pasta BakeServes 6Ingredients:750g Penne 1 ½ medium sweet

Vegan Sweet Potato Cheesy Pasta BakeServes 6Ingredients:750g Penne 1 ½ medium sweet potatoes peeled and dicedhandful of sage almond milk vegan butter silken tofuFor the ‘cheese sauce’:¼ cup flour2 cups water 1 tbsp olive oil3 cloves of garlic (finely chopped)2 tbsp nutritional yeast 1 tsp yellow mustard pinch of turmeric 1 tsp dried basil 1. Put a large and a medium pan of water on to boil for your pasta and sweet potato. Whilst this is coming up get cracking on your ‘cheese sauce’: 2. In a measuring jug add your flour and water and sieve vigorously until well mixed. Put a small saucepan on a low heat and add your garlic and olive oil, allow the garlic to soften, stir often to avoid it burning. Add your dried basil to the garlic and stir for a further minute or so. 3. Slowly add your flour solution to the pan and whisk the garlic in to the mixture. Once successfully combined, add your mustard, turmeric and nutritional yeast. Keep whisking until you have a thick white sauce-like consistency. 4. Now your pasta should be boiling and as should your sweet potato. Make sure the pasta is al dente and the potato is soft. Sieve them both. Set aside the pasta, reserving a cup or so of the pasta water in case your sauce is too thick. Mash your sweet potato over a low heat with a tsp of vegan butter and ½ a cup of almond milk, until it’s creamy.5. Now preheat your oven to 180*. In a large deep baking dish add crumbled silken tofu to the bottom of the pan, it should resemble ricotta. Add your cheese sauce and your mashed sweet potato then your torn sage leaves. 6. Now it’s time to add the pasta, make sure the whole lot is well combined and seasoned with salt and pepper to your taste. Pat the top down with a spatula until even. Bake for 25-30 minutes or until crispy on top. 7. Dig in! -- source link

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