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Creamy Roasted Sweet Potato Pasta

Sometimes when I meet with a new client, they assume I’m going to tell them they need to cut all of the “fun foods” out of their diet in order to be healthy. They’re often shocked to learn that I still regularly enjoy many foods that some health practitioners consider healthy. For example, I am obsessed with pasta and have it weekly. I just make sure to make healthier options at home like this Creamy Roasted Tomato Pasta. This recipe is loaded with delicious flavor and packed with nutrients like vitamin C, vitamin K1, potassium, and folate. With creative recipes like this one, I guarantee you won’t even miss traditional white pasta!

Ingredients:

1 packet of GF pasta
1 pint of cherry tomatoes, leave a few baked tomatoes on the side for topping
1 yellow onion, sliced into wedges
1 medium sweet potato, cut into ½-inch pieces
2 garlic cloves, peeled
Drizzle of olive oil
Salt and black pepper to taste
1 packet silken tofu
2 T red wine vinegar
2 T mellow (white) miso, dissolved in 2 T water
¼ cup nutritional yeast
¼ tsp crushed red pepper
½ cup basil leaves, chopped, for garnish
Violife parmesan cheese, to finish

Directions:

Start by preheating the oven to 450ºF. Cook the gf pasta according to the packet directions until al dente. Then place the tomatoes, onion, sweet potato, and garlic in a large rimmed baking dish. Drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes, or until the sweet potato is fork tender, stirring every few minutes.

Transfer the mixture to a blender. Add the tofu, vinegar, dissolved miso, nutritional yeast, and crushed red pepper. Blend until smooth. Then heat the sauce in a large saucepan and add salt and pepper to taste. Pour the pasta into the sauce and mix together. Top with Violife parmesan cheese and garnish with basil. Enjoy!

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