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Sweet Potato Chipotle Fusilli with Vegan Sausage

Name: Sweet Potato Chipotle Fusilli with Vegan Sausage
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 teaspoon olive oil; 1 tablespoon olive oil; 1/2 cup sunflower seeds, soaked in boiling water for 30 minutes; 1/4 teaspoon freshly ground black pepper; 1 medium yellow onion, finely chopped; 12 ounces fusilli pasta; 4 cloves garlic, minced; 1 pound sweet potatoes; 2 chipotle peppers in adobo, finely chopped; 1 teaspoon kosher salt; 3 tablespoons nutritional yeast; 1 tablespoon fresh lime juice; 1 cup almond milk; 1/2 cup water; 3 vegan sausage links

Elevating simple pantry staples into a rich and satisfying meal, this Sweet Potato Chipotle Fusilli combined with vegan sausage is a delightful twist to traditional pastas. Fuel your body with the natural sweetness of baked sweet potatoes amplified by the smoky spice of chipotle and rounded off with...



1 hr 5 min

TOTAL TIME

428

CALORIES

$1.64

PER SERVING

Sweet Potato Chipotle Fusilli with Vegan Sausage

Ingredients

SWEET POTATO SAUCE

6 SERVINGS

1 tbsp olive oil

1/2 cup sunflower seeds

soaked in boiling water for 30 minutes

1/4 tsp freshly ground black pepper

1 medium yellow onion

2 whole chipotle peppers in adobo

finely chopped

1 tsp kosher salt

3 tbsp nutritional yeast

PASTA AND SAUSAGE

3 whole vegan sausage links

Directions

SWEET POTATO SAUCE

20 min

PREP TIME

45 min

COOK TIME

1 hr 5 min

TOTAL TIME

Preheat the oven to 425°F. Pierce the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a baking sheet lined with parchment paper. Bake for 45 minutes, or until the potatoes are fork-tender.

Soak the sunflower seeds in boiling water for 30 minutes. After soaking, drain the seeds.

In a large frying pan, heat 1 tablespoon olive oil over medium-high heat. Add chopped onions and a pinch of salt. Cook until onions are softened and golden brown, adding a few tablespoons of water periodically to prevent onions from burning.

Add minced garlic to the onions and sauté for an additional 2 minutes. Remove from heat.

Once the sweet potatoes are baked, peel off the skins. Add the potato flesh, onions and garlic, drained sunflower seeds, chopped chipotle peppers, kosher salt, black pepper, nutritional yeast, lime juice, almond milk, and 1/2 cup of water to a blender. Blend until obtaining a smooth and creamy sauce.

PASTA AND SAUSAGE

In a large pot of boiling salted water, cook fusilli pasta according to the package instructions until just al dente. Reserve 1 cup of pasta water before draining.

In the same frying pan used for the onions and garlic, heat 1 teaspoon of oil over medium-high heat. Add the vegan sausage links and crumble them using a wooden spoon. Cook until well browned.

Pour the sweet potato sauce into the pan with the sausage. Add the cooked pasta and toss to combine. If needed, add a ladle or two of pasta water to achieve your desired pasta sauce consistency. The final result should be thick, creamy, and deliciously coating the pasta.

FINISHING

Serve the pasta hot, garnished with an additional sprinkle of nutritional yeast if desired.

Health Info

Macros

50g

CARBS

16g

FAT

20g

PROTEIN

Allowed on these diets

VEGETARIAN