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Vegan Sweet Potato and Mushroom Fusilli

Too few ratings

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

Servings:-2+
200 g fusilli
40 g broccoli
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

    • 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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