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
  1. Roast red onion, carrots, green beans and pumpkin into a large oven-proof tray. Drizzle generously olive oil. Season with salt and pepper.
  2. After 20 mins, add the cherry tomatoes or add raw later.
  3. Cook rice pasta – do not over cook.
  4.  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.
  5.  Toss the pasta into your vegetable mix until combined. Serve on spinach. Add raw tomatoes.
  6.  Drizzle with a little more  olive oil, freshly ground black pepper and shaved Parmesan.
  7.  Optional: goat feta, pulled chicken, more chick peas, cooked shiitake mushrooms.