JAPANESE SWEET POTATO ALFREDO for this Meatless Monday! Another throwback for yo…
JAPANESE SWEET POTATO ALFREDO for this Meatless Monday! Another throwback for you this week because This is the PERFECT fall pasta. This sauce is SO creamy and SO delicious…DAIRY FREE and NUT FREE (unless you use nut milk) and free from nutritional yeast (@lilsipper thought of you ?). Recipe below and going on the blog. Topped some @explorecuisine chickpea pasta with the sauce, spinach, roasted tomatoes and roasted mushrooms. Now, off to enjoy the Florida sunshine! Happy Monday!!
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Sauce: simmer one LARGE Japanese sweet potato (peeled and cut into cubes) with a couple cloves of garlic in boiling water (enough to cover the potatoes) for about 20 minutes until very tender and water has cooked down. Blend the potato and garlic, 1/2 cup of the boiled water, 1 cup of dairy-free milk, 1 tablespoon lemon juice, 2 teaspoons oregano, 1/2 tsp salt, 1/2 tsp pepper, 1 tablespoon of olive oil, (optional: 1 tablespoon of vegan Parmesan). Return to sauce pan and simmer for about 5 minutes till desired thickness. •
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