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Sweet Potato and Chickpea Penne

  • 450 g Penne
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 sweet potato (or 1.5-2 cups), diced
  • 1 cup cherry tomatoes, sliced in half
  • 4 cloves garlic
  • ½-3/4 tsp chili flakes
  • 1 can (14 oz) chickpeas
  • 1 tbsp all-purpose flour (gluten-free works too)
  • 2.5 cup SoFresh Unsweetened Cashew or Almond
  • 1 bunch kale, stemmed and cut into 1 inch strips
  • 8-10 sage leaves
  • salt and pepper
Cashew Parm
  • ¼ cup cashews
  • 1 tbsp nutritional yeast
  • ¼ tsp mustard powder
  • salt

Instructions

  1. In a large saucepan over medium-high heat, add olive oil and onions. Cook until onions are translucent about 5-6 minutes.
  2. Add sweet potato and cook for 8-10 minutes or until potatoes begin to soften.
  3. Stir in cherry tomatoes, garlic, chili flakes, and chickpeas. Sauté for 3-4 minutes.
  4. Add flour and stir to coat vegetables. Slowly add in SoFresh Unsweetened Cashew or Almond Milk. Add kale and sage and bring to a simmer. Allow to cook for 15-20 minutes or until sweet potato starts to break apart and thicken sauce.
  5. In the meantime, cook penne according to package instructions to al dente.
  6. Once sauce is thickened, season with salt and pepper. Stir penne into pasta sauce.
  7. Serve sprinkled with cashew “parm”.
Cashew “Parm”
  1. In a food processor, process cashews, salt, nutritional yeast and mustard powder until a fine, parmesan-like texture.
  2. Store in an airtight container for until 3 weeks refrigerated.

This vegetable filled pasta is coated in a sweet potato cream sauce. The sweet potato breakdown and thicken the cream sauce while the sage and chili flakes add extra dimension to the sauce.

PREP TIME:         15 minutes

COOK TIME:         30 minutes

YIELD:         6-8

TIPS
Sweet Potato can be replaced with the same amount of winter squash.