Sweet Potato and Cashew Pasta on Spinach
Craving carbs at change of season is not unusual…
Have a treat! Use rice spiral pasta – I prefer bulk vs packaged rice pasta as there seems to be a taste difference! Make this a hot salad – veg and pasta served warm on cold raw spinach bed. Perfect!
- 1 – 2 red onions, cut into thin wedges
- 1 bunch carrots, sliced into 1cm slices
- 1 cup green beans
- 1 cup diced (1–2cm cubes) pumpkin
- organic olive oil
- sea salt and black pepper
- box of cherry tomatoes
- 4 tbsp cashews
- 2 cups rice pasta spirals
- 1 cup-ish sweet Potato and cashew sauce
- bunch of baby spinach
- Parmesan, to serve (or vegan alternative)
- Sweet potato and cashew sauce – cube and saute sweet potato, add 3/4 c of cashew butter, 1/4c chickpeas, 1/2c parmesan, 1 clove garlic, lemon juice to taste, water if stiff – blend
- Roast red onion, carrots, green beans and pumpkin into a large oven-proof tray. Drizzle generously olive oil. Season with salt and pepper.
- After 20 mins, add the cherry tomatoes or add raw later.
- Cook rice pasta – do not over cook.
- Toss in the baby spinach and the sweet potato and cashew sauce. Toss the pasta into vegetable mix until combined. Add some liquid, if needed.
- Toss the pasta into your vegetable mix until combined. Serve on spinach. Add raw tomatoes.
- Drizzle with a little more olive oil, freshly ground black pepper and shaved Parmesan.
- Optional: goat feta, pulled chicken, more chick peas, cooked shiitake mushrooms.