Mac n’ Sweet Potato (adapted from by CHLOE.)
This sweet potato pasta is so good it tastes like mac n’ cheese and it’s completely dairy free. I’ll be honest this recipe is pretty time consuming as you basically have to make 4 different recipes. If you are in the mood to cook something quick and easy save this for another day.
Recipe — Makes 4 servings
Ingredients:
1/2 cup sliced almonds
1/2 teaspoon kosher salt
3/4 lb shiitake mushrooms
6 tablespoons olive oil
1/2 teaspoon Maldon Sea Salt
6 to 8 turns of ground pepper
1 medium sized sweet potato (to use 1 1/4 cup mashed)
1/3 cup flour
3 1/2 cups unsweetened almond milk
1 clove garlic minced
2 teaspoons dijon mustard
2 teaspoons tamari (or soy sauce)
2 teaspoons lime juice
3 teaspoons chopped rosemary for garnish
3/4 lb dry shell (or similar shape) pasta
Step 1: Make the almond “Parmesan”
1/2 cup sliced almonds
1/2 teaspoon kosher salt
Preheat over to 350 degrees. Line a baking sheet with tin foil and spread sliced almonds out. Toast for ~5 minutes or until they start to brown just slightly. Transfer toasted almonds to food processor immediately; add salt and process until finely ground. This will keep for a few months in the fridge.
Step 2: Make the shiitake bacon
3/4 lb shiitake mushrooms
3 tablespoons olive oil
1/2 teaspoon Maldon Sea Salt
6 to 8 turns of ground pepper
Preheat oven to 375 degrees. Trim the mushroom stems and cut mushrooms into 1/4 inch slices. Toss with olive oil, salt and pepper and spread out on a foil lined baking sheet. Bake for ~40 minutes or until mushrooms are crisp and brown but not burned. With a wooden spoon or spatula move/flip the mushrooms around on the baking sheet a few times within the ~40 minutes of baking time. Once the mushrooms are done take them out of the oven and put on a paper towel and pat them to take off any excess oil. Note: the mushrooms will shrink in size a ton.
Step 3: Boil a sweet potato
1 medium sized sweet potato
water to boil sweet potato in
Cut the potato in half and put into a pot of boiling water with the lid on. This will take 30 to 45 minutes depending on how big the potato is. The potato is done when you can easily stick a fork into it. Take the potato out of the water, peel off the skin, then mash.
Step 4: Make the sauce
3 tablespoons olive oil
1/3 cup flour
1 1/4 cup cooked sweet potato
3 1/2 cups unsweetened almond milk
1 clove garlic minced
2 teaspoons dijon mustard
2 teaspoons tamari (or soy sauce)
2 teaspoons lime juice
3 teaspoons chopped rosemary for garnish
Whisk flour and olive oil in a saucepan over medium heat for 3 minutes. Whisk in mashed sweet potato, almond milk, garlic, dijon, tamari and lime juice. Once the sauce starts to bubble turn the heat down to low and simmer until sauce thickens. Whisk every few minutes to ensure even cooking. The sauce will take approximately 15 minutes to thicken.
Step 5: Boil the pasta
3/4 lb dry shell (or similar shape) pasta
Boil a pot of water with a couple pinches of salt. Once water is boiling cook pasta to taste, then drain.
Step 6: Finish
Mix enough sauce to taste into the pasta. You will likely have some sauce left over. Finish with the almond “parmesan”, shiitake bacon and fresh chopped rosemary.
