Vegan Sweet Potato and Mushroom Fusilli

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.