Vegan Sweet Potato and Mushroom Fusilli

Vegan Sweet Potato and Mushroom Fusilli

Based on 1 ratings
Sienna

Sienna

Community member

"This delicious fusilli is so easy to make, so delicious, and so simple. It’s healthy yet still filling and delicious - you won’t notice it’s vegan!"

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
200 g
fusilli
40 g
broccoli
1
onion
350 g
sweet potatoes
50 g
button mushrooms
100 ml
soy cream
1 tbsp
olive oil

Utensils

saucepan, saucepan (with lid), knife, cutting board, frying pan, spatula, blender

  • Step 1/10

    • saucepan
    • saucepan (with lid)

    Bring some water to a boil in two medium saucepans

  • Step 2/10

    • 350 g sweet potatoes
    • knife
    • cutting board

    Chop the sweet potato into rough cubes

  • Step 3/10

    • 200 g fusilli
    • 40 g broccoli

    To one saucepan add the fusilli, and to the other add the sweet potato and broccoli florets

  • Step 4/10

    • 1 onion
    • 1 tbsp olive oil
    • frying pan
    • spatula

    Finely chop the onion, and add it to a frying pan with half of the oil, cook on a medium heat

  • Step 5/10

    • 50 g button mushrooms

    Slice the mushrooms and add these to the frying pan along with the rest of the oil

  • Step 6/10

    • blender

    Remove the sweet potato from the pan (leaving the broccoli in) and blend it in a separate jug.

  • Step 7/10

    • 100 ml soy cream

    Add the soy cream to the blended sweet potato with a splash of water.

  • Step 8/10

    Add the sauce to the frying pan and turn the heat down to low.

  • Step 9/10

    Drain and serve the pasta, pour the sauce on top, and add the broccoli on the side.

  • Step 10/10

    Season to taste and enjoy!

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