![]() ![]() Allow all to cook together and simmer until sauce has thickened and enrobes the pasta.Add 1/3 cup of sweet potato sauce per cup of pasta and 1/2 tablespoon of vegan margarine per cup of pasta.Place the shell pasta in a pot with 1/4 cup of water, per cup of pasta.When ready, transfer to a paper towel-lined dish to drain.Layout shiitake mushrooms in a single layer on a baking sheet and bake for about 30 minutes, until the steam disappears and the shiitakes are evenly browned.Allow to marinate 30 minutes before cooking. In a large bowl, toss sliced mushrooms with safflower oil, sea salt, and freshly ground pepper.Blend until smooth, about 7-9 minutes, at the highest speed.Add roasted, peeled and mashed sweet potatoes, raw cashews, water, sea salt, minced garlic, mustard seed, light brown sugar and cayenne pepper to a high speed blender.Drain and rinse pasta in cold water to stop the cooking process.Cook pasta according to directions on the packaging, removing 1 minute early. In a large pot, bring 6 quarts of water up to a full boil.
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