Wednesday, April 27, 2011

Sweet Potato and Apple Pasta


Occassionally inspiration hits when there are just the right ingredients in the fridge, ingredients that need to be used within a day or two or tossed. I'm lucky to have the appropriate ingredients and inspiration for the creation of this dish, inspired by a Vegetarian Pumpkin Alfredo, this pasta dish is a little sweet and would definitely fit a fall evening with a cup of cider in the most beautiful of ways.


In a saucepan boil 2 Apples, peeled and chunked with 4 small sweet potatoes, chopped with a small touch of water (maybe 1/4 cup). When the apples and potatoes are tender, drain about half of the liquid then use an immersion blender, food processor or blender to pure the potatoes and apples together. Add to the mix about 1/2 - 3/4 cups of soft Tofu. Meanwhile, prepare a couple cups of pasta, I used Penne. Season the sauce with cinnamon, nutmeg and a bit of brown sugar. When pasta is finished, add sauce to the pasta  until you reach the desired consistency, serve with a sprinkle of cinnamon and chopped almonds on top!

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