Ref: 258
Heading: Mains
Cuisine: Mexican
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
4 Sweet Potatoes med washed & scrubbed
200 g
Butternut squash peeled & chopped
150 g
Small pasta dry like macaroni
150 ml
Water
100 g
Kale or Cavolo Nero chopped & stems removed weight
100 g
Sweetcorn tinned & drained
60 g
Raw Cashews soaked for 2 hours
1 tbsp
Nutritional Yeast
1 Vegan veg stock cube
2 Garlic clove
1 tbsp
Lemon juice
1 tsp
Dijon Mustard
1 tsp
Chipotle chilli paste
1 tsp
Smoked Paprika
1/2 tsp
Liquid Smoke
1/4 tsp
Turmeric ground
1 Tomato Diced
4 Spring onion finely sliced
1 tsp
Black pepper freshly ground
2 tbsp
Vegetable oil
Garnish
2 Spring onion finely sliced
sprinkle
Fresh parsley chopped
sprinkle
Sea Salt
Method
Step 1
Preheat oven to 190'c, wrap each sweet potato, separately in baking foil & bake for 35-45 mins or until tender, also at the same time coat butternut squash in veg oil & bake in a tray as well.
Step 2
Cook the pasta in boiling salted water until al denti as per packet.
Step 3
Meanwhile take the butternut squash, cashews, water, stock cube, nutritional yeast, garlic, lemon juice, mustard, chipotle paste, paprika, liquid smoke, sea salt & turmeric & blitz with a stick blender or food processor until completely smooth.
Step 4
When to pasta is cooked, drain off the water with a colander & replace back into the pan, & add the blitz sauce, sweetcorn, pepper, spring onion, kale & tomato & give a good stir.
Step 5
Cook mixture for 5 mins or until kale is cooked.
Step 6
Cut sweet potato in half sprinkle over a little sea salt spoon over pasta mixture equally on each, & garnish
Suggestion & Tips
Serve with a nice salad. Smoke liquid & nutritional yeast available on line. You could use normal potatoes.