Cashew cream sauce flavored with chili paste and garlic, roasted sweet potatoes, tossed with pasta. The perfect Fall pasta.
The cashews need to be soaked for at least 4 hours. I like to start soaking them in the morning before I plan to make this, or you can soak them in boiling water for about 20 minutes.
Once you are ready to make everything, preheat the oven to 400 degrees. Chop the sweet potatoes into small cubes.
Then toss them in the olive oil and sea salt. Spread evenly on a baking sheet and roast them at 400 degrees for about 20 minutes. I like to flip them around after about 10 minutes. Roast them until they are brown and soft.
While the sweet potatoes are roasting, cook the pasta according to package directions.
Now, make the spicy cream sauce. Drain the cashews that have been soaking. Then add them to a blender. Then add the nutritional yeast, chili paste, agave, garlic, veggie broth, salt and pepper.
Pulse and blend on high, scraping down sides as needed. Blend until nice and smooth and creamy. It may take a few minutes. Now,taste and adjust seasonings.
Once the pasta is done, drain the pasta and return it to the pot. Pour the spicy cream sauce on top, and toss to coat the pasta. Stir around to heat up the sauce.
Then pour the roasted sweet potatoes on top, and toss again. Serve immediately. I like to top mine with fresh herbs!