Vegan Sweet Potato Pasta with Alfredo Sauce

15 November 2016

Sometimes we get so fixed on an idea of something that we close ourselves off from the infinite amount of possibilities for how it could manifest in our lives. I encourage you to think about something you deeply desire right now and strip it down to its basic core, releasing all of its trappings. When we are clear about what we truly desire, we open the door to unexpected opportunities and keep our eyes open for them along the way. Expand your options and expect miracles. Talk about an unexpected way to get your cravings met! If you have been craving the warm, filling, creamy decadence of fettuccine Alfredo without the dairy and gluten, then this is the recipe for you.

Vegan Sweet Potato Pasta with Alfredo Sauce

Feeling It Meditation

Sit in easy pose with your hands over your heart, eyes closed, breathing in through your nose and out your mouth. Allow yourself to fill up from your heart radiating outward with the feelings of your desire fulfilled. Release any specific images that may come up and return to your heart and tune in to the feeling that is enveloping you around having what you truly desire. Sit in this feeling for the next 3 minutes. When time is up, take a deep breath in and silently say to yourself, "I release my attachment to what it looks like and I welcome in unexpected ways for it to manifest." Exhale and relax.

Yield: 2 servings

Ingredients

Sauce

15-ounce (425 g) can cannellini beans, drained and rinsed

15-ounce (425 g) can chickpeas, drained and rinsed

½ cup (120 ml) unsweetened almond milk

7 tablespoons (105 g) nutritional yeast

3 tablespoons (45 ml) extra-virgin olive oil

2 tablespoons (30 g) Dijon mustard

1 tablespoon (14 g) vegan butter

1 tablespoon (15 ml) garlic powder

1 tablespoon (15 ml) salt, plus extra to taste

½ teaspoon ground turmeric

2 tablespoons (30 ml) extra-virgin olive oil

2 sweet potatoes, skinned and spiralized

Chopped walnuts, to garnish

Chopped parsley, to garnish

- To make the sauce, combine all the sauce ingredients in a food processor and pulse until thick and creamy. Season with salt to taste.

- Heat the olive oil in a medium saucepan and sauté the sweet potato "noodles" for 5 minutes, until softened. Add the sauce to the saucepan and cook for 2 to 3 minutes, until heated through. Garnish with the walnuts and parsley, and serve. (Alternatively, heat the sauce in a separate saucepan and ladle it over a plate of noodles.)