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
~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
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.
In a powerful blender, mix sweet potato, onion and garlic with the rest of the ingredients for the sauce until completely smooth.
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).
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.
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.
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!