Pasta with Sweet Potato

Good morning to everybody! We are already in September, how wonderful. Little by little we will start with the Autumn dishes, but at the moment it is still too hot to venture into that. At the moment I bring a small introduction to Autumn with this Pasta dish with sweet potato sauce and shiitake (The sweet potatoes and mushrooms are finally here!).

Before continuing the recipe, as always, I wanted to make my little comment in the side. For those who follow me on Instagram it will not be a novelty because you will have already seen it through Stories, but for the most clueless here it goes: I have launched a new section on the right side of the web (below the especially if you read me from mobile) for solidarity events . Every few days, weeks or months (depending on when the event is held or the type of event) I will put actions, concentrations and all kinds of solidarity events in favor of animals. Since tens of thousands of people enter here every month, I think that together we can help a little… Isn’t that right? 🙂 So if you know of any event that you want me to put in the section, you can write to me through the contact form or by Instagram, and little by little we will rotate.


200 grams of pasta (without eggs)
1 cup of unsweetened soy milk
400 grams of sweet potato
4 handfuls of shiitake mushrooms
A cube of ginger
Two handfuls of broccoli
2 garlic cloves
Garlic powder
Onion powder
Black pepper
Olive oil

Step by step

  1. The first thing we will do is peel and cut the sweet potato into pieces, cook it for about 20 or 25 minutes, or until that can be easily pierced with a fork (cooking time may vary depending on the size of the sweet potato).
  2. To continue we will also cook Pasta according to package directions. When finished, turn off the heat, strain the water and reserve the pasta.

    To prevent the pasta from sticking while it rests, you can add a splash of olive oil and stir or break the cooking by passing it in lukewarm-cold water.

  3. Wash and cut the broccoli into small pieces and set aside.
  4. Peel and cut two garlic cloves in half, and toast in a frying pan greased with olive oil. When they are toasted, we remove them and reserve in the pot that we are going to use to crush the sauce.
  5. Then, without turning off the heat, add the broccoli in pieces and the ginger cube.
  6. < li>While roasting, wash and slice the shiitake and add it as well. If necessary, we could grease the pan again with another splash of olive oil.

  7. Sauté for about 15 minutes, until the mushrooms are golden brown and the broccoli is toasted. Then, we lower the heat to a minimum and let it rest while we prepare the sauce.
  8. Meanwhile, with the sweet potato already cooked, we take our pot to mash with the two garlic inside, and add the sweet potato, a cup of soy milk, a pinch of salt, garlic powder, onion powder and black pepper. Blend well until the sauce is homogeneous and smooth.
  9. When our sauce is ready, we reserve it.
  10. We take our cooked pasta and add it to the pan. Increase the heat to medium strength and brown (while stirring) for 4 or 5 minutes.
  11. Next, add the sauce over the pasta and mix until the whole is impregnated. Heat for 1 or 2 minutes and turn off the heat.
  12. Optionally we can add some more spices.
  13. Serve hot !


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