Gluten free Creamy Chipotle Sweet Potato Penne Pasta with the best vegan sweet potato cream sauce that’s made with cashews, roasted sweet potatoes, chipotle chiles and fresh garlic. Nutritious and a great pasta recipe to add veggies to make it your own! This recipe is sponsored by ALDI.
½cupof Southern Grove Unsalted Deluxe Whole Cashews, soaked for 2 hours and drained
1small roasted sweet potato, skin removed*
1Pueblo Lindo Chiles Chipotle Pepper (can add one more if you like extra spice!)
½teaspoonStonemill Sea Salt Grinder, plus more to taste
Freshly ground Stonemill Ground Black Pepper
For the pasta:
3cupsof liveGfree Gluten Free Organic Brown Rice & Quinoa Penne
For the mushrooms:
1/2tablespoonSimplyNature Organic Extra Virgin Olive Oil
1cupsliced baby bella mushrooms
1/4teaspoonStonemill Garlic Powder
Freshly ground Stonemill Sea Salt Grinder & Stonemill Ground Black Pepper, to taste
Sage or parsley, whatever you prefer
Make sure you soak the cashews in 4 cups of water for at least 2 hours, otherwise you can place them large bowl, then add 4 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes to speed up the process.
Once ready to make the pasta sauce: add drained cashews, roasted sweet potato, water, garlic, chipotle chile pepper, nutmeg, salt and pepper to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary to help blend. Taste and adjust seasonings as necessary. Set aside for later.
Boil the pasta according to the directions on the package. Drain pasta, then transfer back to pot.
While the pasta is boiling, sauté your mushrooms: add olive oil to a skillet and place over medium heat. Add mushrooms and then season with garlic powder, salt and pepper; sauté for 3-5 minutes until mushrooms are cooked and look nice and juicy.
Stir sweet potato sauce into the cooked pasta. Add mushrooms and stir again. Garnish with sage or parsley, whatever you prefer. Serves 4.
*To roast your sweet potato: Preheat oven to 375 degrees and line a baking sheet with foil. Use a fork to poke holes in sweet potato and then place on foil. Roast in oven for 45 minutes or until a fork easily pierces through the potato.Feel free to use canned pumpkin puree or butternut squash puree instead of sweet potato. You'll need about 3/4 cup puree.