Last week I had a major craving for pasta. It had been quite awhile since I made a creamy Vegan pasta dish for dinner. I satisfied my craving for pasta by making this Creamy Ancho + Sweet Potato Pasta.
Let’s talk about this delicious sauce. The sauce is creamy & luxurious without the use of any dairy. A lot of creamy Vegan pasta sauce recipes use cashews as the base of the sauce. I love using cashews for sauces; however, in Mexico City I haven’t found any raw cashews yet. I have only found roasted and salted cashews. I still have my hopes up that I will find some here.
Since raw cashews aren’t available, I used Mori-Nu Silken Firm Tofu to create a creamy consistency. Along with the tofu, I used boiled sweet potatoes, spices, and my secret ingredient: Dried Ancho Chiles. The ancho chiles don’t make this pasta sauce spicy; rather, it adds an earthiness and slight sweetness to the sauce. All the sauce ingredients blended together beautifully in the Vitamix, creating a warming and ultra creamy sauce.
Just look at that color?! The sauce turned out to be this beautiful orange color. Perfect for this time of year & would be a great pasta dish to serve for Halloween. Who wouldn’t want to eat an orangey pasta sauce on Halloween? It is just too fun not to!
- 2 Large Sweet Potatoes, about 4 cups
- 2 Dried Ancho Chiles, seeds and veins removed
- Boiling Water
- ½ Tablespoon Olive Oil
- 1 Small White Onion, diced
- 2 Garlic Cloves, minced
- 1 12 Ounce Box Mori-Nu Silken Firm Tofu
- 1 Tsp Salt
- ½ Tsp Black Pepper
- ¼ Tsp Cinnamon
- ⅛ Tsp Ground Nutmeg
- Pinch Ground Cloves, about 1/16 tsp
- ¼ cup Soy Milk, plus more if needed
- 1 Tablespoon Lime juice
- 1 Pound Penne Pasta
- Peel and dice the sweet potatoes into medium sized pieces. Place in a large pot or saucepan. Cover with water. Bring to a boil and cook until fork tender, about 15-20 minutes. Once cooked, drain the potatoes and transfer to a blender.
- Meanwhile, heat a skillet or comal over medium heat. Toast the chiles 15-20 seconds on each side or until fragrant. Transfer to a glass bowl and cover with boiling water. Once the chiles have softened, about 10-15 minutes, transfer to the blender.
- In a large saucepan heat the olive oil over medium to medium- high. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Transfer to the blender.
- Add tofu, spices, soy milk, and lime juice to the blender. Blend until completely smooth. Add more soy milk if needed.
- Cook the penne pasta according to the package directions. Drain and transfer back to the pot. Add in a little bit of the sauce at a time. You might not need all of it. Stir everything together.
- Leftover sauce can been stored in the fridge for 3-5 days.
- Taste and adjust seasonings.