It feels like ages since I’ve been here, so I’m going straight to this insanely delicious recipe for the sweet potato pasta sauce. That you can splash over your farfalle or in fact, any other type of pasta you like.
What you’ll need for about 4 to 6 plates of this deliciousness
- 100-150g of pasta per serving
For the sauce
- 100g of unsalted cashews presoaked in water for 6-12 hours or cooked in a boiling water for about 20 minutes
- 1 medium sized sweet potato
- 2 red capsicum peppers
- 3 small parsley or 1 celery root
- Optionally 1 celery stalk
- salt, pepper, paprika or chili flakes
Now, let’s cook!
Bake the sweet potato. Wash it thoroughly, pinch the skin with a fork all over, wrap in a tin foil and bake in the preheated oven at 200C. Depending on the size, it should be ready in some 30 minutes. Once done, leave aside to cool.
Clean and chunk the parsley or the celery root and cook in a boiling water for about 15-20 minutes to soften a bit.
Take another pot, fill it with water, add a good pinch of salt and bring to boil. Pop the pasta in and leave it to cook, if you like it al dente then reduce the recommended cooking time for a minute or two. And once cooked, don’t drain it just yet as we will be using the water in which the pasta has cooked to make our sauce.
While the pasta is boiling, make the sauce.
Drain the cashews, rinse under cold water and blend it in a thick paste. Remove the skin from the baked potato, add it to the cashew paste together with the peppers, parsley or celery and fresh celery stalk. Blend it all gradually adding the residue water from that pasta pot (about 300ml) until you reach that beautiful creamy texture of the sauce. In the end spice it up with some salt, pepper and paprika or the chili flakes if you like it hot.
Now drain the pasta and mix it with the sauce. It goes wonderfully with some fresh basil, cherry tomatoes and some ground flax seeds.