Home » Mains » Smoky Pasta Stuffed Sweet Potato
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Ref: 258
Heading: Mains
Cuisine: Mexican
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

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
   2 Spring onion finely sliced
   sprinkle  Fresh parsley chopped
   sprinkle  Sea Salt


  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.
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