Sweet Potato Alfredo Pasta
A creamy, dairy-free Alfredo pasta made with sweet potatoes for a healthy twist on a classic favorite.
Equipment
- Large Pot
- Medium bowl
- Whisk
- Blender
Ingredients
- 1 box Banza pasta elbow shape or penne
- 1 medium to large organic sweet potato steamed or boiled
- ½ cup unsweetened organic almond milk
- ½ cup organic vegetable broth
- 2 teaspoons organic oregano
- 1 teaspoon organic garlic powder
- ½ teaspoon Himalayan sea salt
- 1 tablespoon organic extra virgin olive oil
- 1 tablespoon organic lemon juice
Instructions
- Bring water to a boil for the pasta and sweet potato. Salt the pasta water generously.
- Chop sweet potato into cubes and cook until tender, about 15-20 minutes.
- Cook the pasta according to package directions, then drain and set aside.
- In a medium bowl, whisk together almond milk, vegetable broth, oregano, garlic powder, sea salt, olive oil, and lemon juice.
- Add the cooked sweet potato to the mixture and stir until smooth.
- Combine the pasta with the sauce, stirring well to coat. Adjust seasoning if needed.
- Serve warm, topped with fresh herbs if desired.
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Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of almond milk.