8 ingredients · 35 minutes · 4 servings
Directions
- Cook the brown rice pasta according to the package directions. When finished cooking, strain and run under cold water immediately to prevent overcooking. Set aside.
- In a large pot, add the sweet potato and just enough water to cover them. Bring the potatoes to a simmer over medium-high heat. Reduce the heat and cook for eight to ten minutes or until they are fork-tender. Drain and add them to a blender and set aside.
- While the potatoes are cooking, add the onions, garlic, and half of the broth to a pan. Sauté for three to five minutes or until the onions have softened. Add some more broth or water if needed.
- Add the onions to the blender along with the rest of the vegetable broth, milk, cashew butter, salt, and pepper. Blend until smooth.
- Pour the sweet potato sauce into the pot of cooked macaroni and mix to combine. Divide evenly between bowls. Season with additional salt and pepper if needed. Enjoy!
Ingredients
2 cups Brown Rice Macaroni (dry)
2 Sweet Potato (small, peeled, cubed)
1/2 Yellow Onion (medium, roughly chopped)
2 Garlic (cloves, roughly chopped)
1/4 cup Organic Vegetable Broth (divided)
1/4 cup Unsweetened Almond Milk
3/4 tsp Cashew Butter
Sea Salt & Black Pepper (to taste)
Additional Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately 1 1/2 cups.
No Almond Milk
Use another unsweetened milk alternative.
More Flavor
Add dried oregano, rosemary, and/or thyme to the sauce.
Additional Toppings
Top with chili flakes or hot sauce.