Sweet Potato Mac
ingredients
- 150g macaroni
- 1 medium sweet potato
- 1tsp garlic powder
- 1tsp veg stock powder
- 100ml plant-based milk (we used rice milk)
- squeeze fresh lemon juice
- handful chopped parsley to serve
nutrition facts
Per average serving:
energy
1934 kJ / 456 kcal
23 %
fat
2.4 g
3 %
saturates
0.4 g
2 %
Sugars
13 g
14 %
salt
0.41 g
7 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Start by steaming the sweet potato (leaving the skin on)
- Whilst the sweet potato is steaming, Bring a pan of water to the boil, then cook the macaroni as per the packet instructions.
- Once the sweet potato is tender, leave to cool slightly before removing the skin.
- Place the sweet potato, garlic, veg stock powder, lemon juice and plant milk in a blender and blend until smooth and creamy.
- By this time your macaroni should be ready. Drain the pasta, reserving some of the cooking water.
- Return the drained pasta back into the saucepan then pour over the sauce, until well combined. Add a little of the reserved pasta water if needed to loosen the sauce.
- Divide the pasta between two bowls then top with the fresh parsley before serving!
Important information
IMPORTANT INFORMATION
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.