Vegan Creamy Coconut Sweet Potato Pasta
This Vegan Creamy Coconut Sweet Potato Pasta is a savory and sweet dish. The contrast of both coconut milk and Italian seasoning is definitely a pop of flavor that you wouldn't expect but does well together!
Ingredients
- 1 Serving Pasta of choice I used Chickpea pasta
- 1 Cup Cooked & Mashed Sweet Potato
- 1 1/2 Cup Coconut Milk
- 1/4 Cup Diced White Onion
- 2 Cloves Minced Garlic
- 1 Tbsp Plant-based Butter
- 1/4 Cup Shredded Plant-based Parmesan
- 1 Tsp Onion Powder
- 1/2 Tsp Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Chili Flakes
- Fresh Parsley to garnish
- 1 Tsp Italian Seasoning heaping spoonful
Instructions
- Fill a medium sized pot with water (about 3/4 full). Put over the stove on high heat until boiling. Salt your water generously and add in your pasta of choice. Cook for about 7-11 minutes or until al-dente.
- Grab a saucepan and put over stove on medium heat.
- First all in your butter to melt, then sauté your onions and garlic till fragrant.
- Add in all your seasonings - salt, pepper, chili flakes, Italian seasoning and onion powder. Once all is well combined, add in your mashed sweet potato.
- Next, slowly stir in your coconut milk and parmesan cheese.
- Once your sauce is fully incorporated, taste test! If your sauce needs seasoning adjustments, go right ahead and add in what you need. If not, add in your pasta and stir through.
- Plate, garnish with parsley and extra parm, enjoy and serve!