Food has an incredible way of bringing people together, regardless of where we come from. Today, @hank_ge and I are absolutely thrilled to share with you our Plant-Powered Sweet Potato and Tofu Pasta. Aas two passionate chefs who believe in the power of food to nourish both the body and soul, we poured our hearts into creating a dish that’s not only delicious but also incredibly nutritious. Our recipe is full of hidden veggies and boasts a hearty dose of plant-based protein, making it a family-friendly meal that’s sure to satisfy. By bringing together our unique cooking styles and perspectives, we created a dish that’s unique, flavorful and so satisfying. So go ahead, pull a chair, grab a fork, and let’s savor the joy of good food and good company together.
Preheat the oven to 400F (205C). Cube the sweet potato. Add it to a parchment lined baking sheet with the onion and garlic bulb. Drizzle with olive oil and sprinkle salt and pepper. Bake for 40 minutes or until golden brown and tender.
Cook pasta according to package directions. Reserve pasta water when straining.
Once cooked, remove from oven and let cool slightly. Add the vegetables to a blender, squeeze the garlic out of the bulb and add about 1/2 your pasta water. Add the other ingredients (except for the pasta water) for the sauce and blend on high. Add the additional pasta water or vegan milk until smooth.
Pour over the cooked pasta and toss until coated evenly. Top with pumpkin seeds, paprika or cayenne and enjoy.