SWEET POTATO SAGE MAC N CHEESE
By @terianncarty
Ingredients
400gr fusilli
2 cups pasta water
3 tbsp olive oil
Pinch chili flakes
1 small onion diced
2 cloves garlic minced
1 small sweet potato roasted (yields approx 1 cup)
1/2 cup cashews soaked in water for 4 hours
2 tbsp nutritional yeast
3/4 cup vegan cheddar
1 tbsp dijon mustard
Pinch salt and cracked pepper
1/2 medium sized zucchini sliced into rounds
12 sage leaves
2 tbsp chili miso sauce (optional)
Method
Preheat air fryer to 375. Using a fork 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!
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