Creamy Sweet Potato Pasta (Vegan, Gluten-free)

In a large pot, cover peeled and cubed sweet potato with filtered water, bring to a boil, and cook for about 12–15 minutes. Pierce with a fork to test tenderness, then remove from heat and drain when the fork pokes through completely. You want these to be very soft to allow for easy blending. Set aside to cool.

In the same pot, bring water to a boil and cook pasta according to package directions. When straining pasta, reserve 1/4 cup of the water for the sauce.

Drain and rinse the soaked cashews. Set aside.

Use a high-powered blender or food-processor for the sauce. Blend or pulse on high the cooked sweet potato, soaked and drained cashews, nutritional yeast, tahini, and reserved pasta water until smooth. Add the spices and blend again until combined. Transfer to an airtight container and set aside.

In a large mixing/serving bowl, stir pasta shells, steamed kale (if using) and sauce—you won’t use all the sauce, but about half of it. Adjust amount used as needed. Top with fresh chopped basil leaves and serve immediately.

Store leftovers of both pasta and sauce (it’s good on everything else, too!) in an airtight container for up to 1 week. Enjoy!