As we wait patiently (or not so patiently) for spring, I’m sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it so much, I felt like it deserved a place on the site. It’s rich sauce is vegan, but I think that makes the creaminess even more amazing.
In all the nut-based alternative creams/cheeses, walnut cream reigns supreme in my life. I love the warm flavor and how nicely it purees into a smooth sauce. The softness of the walnuts is also your friend here. I find the walnuts only need a good hot soak for about an hour.
Of course, if you’re not on the walnut-wagon, you can use a more milder cashew cream or even an almond cream.
I realize that as I’m posting this recipe, you’re probably over sweet potatoes and ready for spring. I’m with you, but I have a few more to use before I dive head first into spring. Swap the sweet potatoes for winter squash or try it with some steamed greens like kale or chard.
Finally, if pasta isn’t your jam, you could turn this into a delicious grain bowl. I’d plan to cut the sauce in half and use more as a drizzle and less as a sauce. Use a hearty grain here, like sorghum or wheat berries.
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The post Sweet Potato Pasta with Vegan Walnut Cream Sauce appeared first on Naturally..
Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.
It is really amazing that I do not have more grain bowl recipes on this site. A grain bowl is by far the biggest staple meal for our family. Need a filling breakfast? Grain bowl! How about a last-minute dinner made from leftovers? Grain bowl!
You can practically make a grain bowl any way but I have a few tips that might help you make it even better or easier!) For starters, try using components. Whip up some roasted vegetables and grains on the weekend, making this a practically instant meal during the weekdays.
Also, use whatever egg method your like best. I skip around depending on what I’m feeling that day (and one of the reasons I love keeping Pete and Gerry Organic Eggs on hand!) Pan-fried, hard-boiled, soft-boiled, or scramble all work great in this recipe.
The foundation of the bowl but easily changeable. I love using farro because it’s hearty and provides an amazing texture to the overall dish. However, you could easily use quinoa, millet, sorghum, or barley.
If you’re in a hurry and did not prep the grains ahead of time, I’d recommend using bulgur. It’s quick and delicious, making this meal from scratch a bit quicker.
I’m excited for another partnership with Pete and Gerry’s Organic Eggs this year. One of the reasons I love using their eggs is because I know the company is deeply invested in protecting the land, since they’re a Certified B Corporation. The eggs are also produced humanely, making sure the chickens are well-cared for.
Next in line for the components: hummus. I know this isn’t for everyone but I can’t eat a grain bowl without it. It’s the binder and helps bring a bit more flavor to the overall recipe. Best of all, you can use any kind of flavored hummus you like.
I typically go with roasted garlic hummus but roasted red pepper, sun-dried tomato, lemon-dill, or beet hummus all work.
Finally, the vegetables. The beautiful thing about these grain bowls is that the cauliflower is easy to replace. Carrots, squash, asparagus, Brussels sprouts, green beans- every seasons holds a few different types of grain bowl options!
Also, if you don’t feel like turning on the oven, I’ve been known to steam the cauliflower then toss it with a smoked paprika compound butter. A little decadent but oh-so-good.
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