• 380 g sweet potato (2 normal sized ones)
  • 1 brown onion
  • 2 cloves garlic
  • olive oil
  • salt & pepper


  • 0,8 dl / 1/3 cup raw cashew nuts, soaked for 2 hours
  • 5 dl / 2 cups water
  • 1 tbsp nutritional yeast
  • 1 tbsp miso paste
  • 1 tbsp balsamic vinegar
  • 1 lemon, juice
  • 2 tsp sambal oelek
  • 1 tsp dijon mustard
  • ~1/2 tsp salt
  • pepper
  • ~400 g pasta of choice
  • 50 g kale
  • 3/4 dl / 1/3 cup almond flour or panko
  • 1/2 tbsp nutritional yeast
  • 0,6 dl / 1/4 cup olive oil
  • flakey sea salt & pepper


  1. Set oven to 175’C/350’F. Peel and dice sweet potato, onion and garlic. Place on a baking tray, season with oil, s&p and roast for 25 min or until soft. Try placing the garlic underneath the sweet potato/onion.
  2. In a powerful blender, mix sweet potato, onion and garlic with the rest of the ingredients for the sauce until completely smooth.
  3. Cook the pasta 2 min shy of the instructions, in generously salted water. Save a few tbsp pasta water when you drain. Add to a shallow 12 x 7 inch oven proof pan (cook more pasta for a bigger pan).
  4. Add the sauce until the pasta is sufficiently covered with a good amount of sauce in the bottom. The recipe yields a little more sauce than needed, so save the rest for a rainy day.
  5. Add chopped kale and fold to combine. Sprinkle almond flour, nutritional yeast, flakey sea salt & pepper on top. Distribute the olive oil evenly over it all.
  6. Bake in oven for 15-20 minutes or until gently browned around the edges. Lovely to serve with fresh thyme on top, and sautéed green beans, salad & a vinaigrette on the side!
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