av_timer
PREP TIME
5 min
access_time
COOK TIME
1 hr
timer
TOTAL TIME
1 hr 5 min
Ingredients (6 servings)
16 oz elbow macaroni
1 cup hemp milk
1 tbsp dijon mustard
1⁄4 cup nutritional yeast
2 tbsp tamari
1 tbsp olive oil
1 tsp salt, or to taste
1 tsp black pepper, or to taste
2 cup kale, chopped, stalks removed
1 large sweet potatoes, peeled
2 garlic clove, peeled
Instructions
- Preheat oven to 400°F.
- Poke holes in sweet potato and wrap in aluminum foil. Bake for 45-60 minutes.
- While the sweet potato bakes, cook macaroni according to package instructions. Drain and return to pot.
- Remove sweet potato from oven. Once cool, remove aluminum foil and peel the sweet potato.
- Place peeled sweet potato in blender with hemp milk, garlic cloves, dijon mustard, nutritional yeast, tamari, olive oil, salt and pepper. Blend until smooth.
- Heat 1 tbsp of olive oil in 12-inch skillet under medium-high heat. Cook kale until wilted, about a minute.
- Add sauce from blender along with cooked kale to the pasta pot and fold together.
- Serve and enjoy!
Nutrition Facts
Amount per serving
- 334 Calories (kcal)
- 4 Total Fat (g)
- 62 Total Carbohydrate (g)
- 5 Dietary Fiber (g)
- 2 Total Sugars (g)
- 11 Protein (g)
You may also like...
Gardein Orange Chick'n and Rice
Vegan Taco Bowl
