Vegan Sweet Potato and Mushroom Fusilli
saucepan, saucepan (with lid), knife, cutting board, frying pan, spatula, blender
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Step 1/ 10
- saucepan (with lid)
Bring some water to a boil in two medium saucepans
Step 2/ 10
- 350 g sweet potatoes
- 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
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
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!
Enjoy your meal!