Sweet Potato Pasta Sauce

Bring 2 cups of water to boil.

Sweet potato pasta sauce.

Peel the skin and chop into small size cubes. Add tomato and sweet potato cubes. 2 cups uncooked penne pasta. The sauce is simmered for just 3 minutes or until hot and bubbly.

Whisk in 3 4 cup of the hot pasta water. Boil until tender about 20 minutes. Meanwhile boil the pasta according to the instructions on the package. In a large pot or dutch oven add olive oil diced sweet potato garlic and onion.

I diced a third sweet potato to boil and then toss with the ravioli in the butter sage sauce. Stir over medium heat until heated through. Vegan sweet potato sauce. 1 teaspoon olive oil.

Add the tomato water cream and olive. In a blender puree tomato and sweet potato tgether until it is smooth and silky. If the mixture is too thick stir in additional water. Strain and peel of the tomato skin.

Stir in most of the green onions. Start by making the sauce. 1 tablespoon pine nuts. 12 oz tbsp olive oil or coconut oil.

Wash and rinse sweet potato. Cook them until softens. Drain and transfer the potato to a blender. I didn t add butter to the ravioli filling.

Sautee on medium high heat for 8 10 minutes or until sweet potatoes start to soften. In a saucepan combine peanut butter cream cheese chili sauce and soy sauce. 1 teaspoon rubbed sage. Boil for 10 11 minutes stirring often turn down the heat if the boil is too strong.

Add penne sage thyme and vegetable broth and bring to a boil. I cut the brown sugar by 1 5 the amount. Place them on a plate in the microwave for 15 minutes on high. 2 cloves garlic chopped.

1 sweet potato approx. In a blender add sweet potato along with the garlic salt pepper tahini miso 1 cup of the water thyme paprika nutmeg and lemon juice. 2 3 cup 2 milk. Cup soaked cashews 75 g or cashew butter or sub coconut cream cup water 160 ml 2 tbsp nutritional yeast flakes optional 1 tsp smoked paprika optional.

Sweet potatoes are boiled until fork tender and then blended until smooth with almond milk garlic nutritional yeast olive oil lemon juice salt and pepper. In a large saucepan cover the potato with enough water to cover by 2 inches. Scrub the sweet potatoes well pat them dry with a towel and pierce each of them with a fork a couple of times.