Vegan Creamy Pea Pasta with Pan Fried Sweet Potato

I’m obsessed with cooking this dish at the moment. It’s hearty, creamy, delicious and warming.

The pea sauce is so versatile and you can add any veggies you want into it to bulk it up. This is also my favourite way to do sweet potatoes when I’m short on time (or even when I have plenty of time). I’ll let you in on a little hack so that your potatoes are super crispy on the outside and pillow soft on the inside. Oh, and they take only 12 minutes to make.

Swapping out heavy cream for soy yoghurt means this creamy sauce is much healthier for you whilst still feeling indulgent. It’s definitely become one of our household favourites- don’t forget to tag @makansnacks and #makankitchenstories if you make it! <3

Ingredients (serves 2):

  • 4 cloves garlic, chopped

  • 250g dry mungbean pasta, cooked to packet instructions (sub for any type of pasta but I like to do a mix for extra protein)

  • 350g soy protein yoghurt

  • 250g chestnut mushrooms, sliced

  • 250g peas, defrosted

  • 1 sweet potato, cubed

  • 4 tbsp olive oil

  • Handful of basil leaves

  • 1 tsp chilli flakes

  • Freshly ground white pepper

  • Pinch of salt

  • 2 x tin chickpeas, drained and rinsed (optional)

Method:

  1. Get your blender ready and place in the yoghurt, 2 tbsp olive oil, garlic, white pepper, large pinch of salt and 100g of the peas. Blend to a pale green sauce and set aside.

  2. Cook the pasta according to its instructions.

  3. Take your cubed sweet potato and put in the microwave for 8 minutes with a cover on top.*

  4. Heat 1 tbsp of olive oil in a frying pan (medium heat). Add sliced mushrooms and fry. Make sure they are nicely browned on one side before giving it a stir. Continue cooking until all the mushrooms are browned and then add your peas and chilli flakes. Add the green sauce and put on a low heat to allow it to heat through.

  5. Take your sweet potato out of the microwave. Heat 1 tbsp of olive oil in a separate frying pan and when oil add the cooked cubed sweet potato and fry until brown (2-3 mins), flip to brown the other side and when ready, remove from the heat.

  6. Drain the cooked pasta and then add to the pea sauce and mix well (add the drained chickpeas here if you are having). Transfer to a large serving bowl and top with basil.

*If you’d like to roast your sweet potato the normal way, just drizzle with oil and a bit of salt and pepper then bake for 40 minutes. Or feel free to just microwave and skip the fried part (definitely not recommended!)

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