Sweet Potato Mac and Cheese

overhead view of creamy fusilli pasta with zucchini, sage leaves and finely grated parmesan cheese by teri-ann carty

Sweet Potato Mac and Cheese

Fall isn't far away so I'm getting us ready with this gorgeous vegan pasta. Use up the last of your zucchini and sage and transport yourself to pasta heaven with this big bowl of comfort food.

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Servings:

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 40

Total Time: 50

Equipment

blender

Ingredients

400 gr fusilli
2 cups pasta water
3 tbsp olive oil
1 pinch chili flakes
1 small onion diced
2 cloves garlic minced
1 small sweet potato roasted yields approx 1 cup
½ cup cashews soaked in water for 4 hours or overnight
2 tbsp nutritional yeast
¾ cup vegan cheddar
1 tbsp dijon mustard
pinch of salt and cracked pepper
½ medium sized zucchini sliced into rounds
12 sage leaves
2 tbsp chili miso sauce optional

US Customary - Metric

Instructions

Preheat air fryer to 375.
Use a fork to prick sweet potato several times and place in the air fryer. Cook for 40 minutes.
Once cool enough to handle remove tough skin and add flesh to a blender.
Heat olive oil and chili flakes in a pan. Add onion and garlic and cook until fragrant.
Add onion and garlic to the blender with cashews, nutritional yeast, cheese, dijon salt and pepper.
Add 1 cup of pasta water and blend until smooth and creamy.
Use the same pan to fry the zucchini rounds, set aside. Add 1 more tbsp oil to the same pan and fry sage leaves until crispy.
Add cooked pasta into same pan and add cheese sauce on top.
Finish with remaining pasta water. Texture should be creamy and smooth.
Ladle into bowls and top with fried zucchini and sage.
Finish with chili miso sauce and a pinch more salt. Enjoy!

Notes

If you forget to soak your cashews, no biggie! Boil them for 15 minutes instead.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.