Saturday, May 1, 2010

Dinner May 1st - Creamy Sweet Potato Bake

MY NEW FAVOURITE!!! I made it twice this week. So very good.
Makes 4 servings
3 cups fusilli pasta (I used brown rice flour pasta)
1 head kale, deveined and chopped
1 1/2 lbs yams

Alfredo Sauce
1 1/4 cup soy milk
1/3 cup raw cashews
1/3 cup nutritional yeast
3 tbsp shoyu
2 tbsp Earth Balance margarine
1 tbsp tahini
1 tbsp lemon juice
1/2 tsp dijon mustard
1/4 tsp ginger powder
1 pinch nutmeg
3/4 tsp dried thyme
1/2 tsp paprika
black pepper to taste

Bring a large pot of salted water to a boil, then add the pasta.

Two or three minutes before the pasta is cooked, add the chopped kale to the boiling water. When pasta is cooked and the kale is bright green, drain and set aside.

Chop the yams into bite sized pieces. Boil in water until tender, but not falling apart. Drain.

Preheat oven to 400 degrees.

To make the Alfredo sauce, blend all the ingredients well for several minutes until the sauce is smooth and creamy.

Combine pasta, kale, and the yams with the sauce and stir well. Place in a casserole dish. Bake for 20 minutes or until hot and bubbly. Serve

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