Chickpea Pasta with "Cheesy" Sweet Potato Sauce
This recipe was created on a complete whim. I found myself with a box of my favorite Banza chickpea pasta, craving a healthy cheesy(ish) sauce. This dish is completely vegan and full of protein thanks to the delicious Banza pasta. The recipe does call for Nutritional Yeast, which is a bi-product of the molasses making process, although it tastes NOTHING like molasses. It has a delicious umami flavor, and it also gives the sauce the cheesy flavor, so it's somewhat essential! Plus, it's a great source of vitamin B-12! You're welcome to disregard it, but I'd definitely recommend picking some up next time you're at Whole Foods.
When I posted the picture of the dish on my Instagram, you all were very interested in the recipe...so here it is! The sauce is super satisfying and certainly fulfilled my desires for something resembling cheese fondue. Absolutely delicious. Enjoy! xx
- 1 box Banza pasta
- 1 medium sweet potato (can sub a regular white potato)
- 3-4 medium organic carrots
- 1/4 cup Nutritional Yeast
- 1-2 tablespoons apple cider vinegar (add more or less depending on your taste preference...I usually add more)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened non-dairy milk (I use almond)
- In a large sauce pot, cook the pasta according to box recommendations (I always prepare mine slightly al dente, since it can get really mushy if overcooked.) Be sure to rinse the pasta after it's been cooked.
- Clean and chop your sweet potato and carrots into small 1/2 inch pieces.
- In a separate sauce pot, bring water to a boil. Once water has reached a boil, add sweet potato and carrot pieces. Cook for 10-12 minutes or fork tender.
- Once carrots and sweet potato pieces are soft, strain and add to a food processor.
- Add the remaining ingredients to the food processor and blend until smooth.
- Add the sauce to the pasta, warm and enjoy!