Butter Bean & Garlic Pasta with Roasted Sweet Potatoes

Preheat your oven to 200 degrees Celsius.

💡 Make sure the oven is fully hot before the potatoes go in.

Toss the cubed sweet potato in oil, salt, and pepper, then roast on a tray for 21 minutes until tender.

💡 Spread them out in a single layer so they crisp up rather than steam.

Cook the edamame pasta as instructed, but remember to reserve a ladle of that starchy pasta water before draining.

💡 That water is liquid gold for binding your sauce.

Sauté the julienned onion in a pan with olive oil over low heat for 6 to 8 minutes, then stir in the sliced garlic.

💡 Low and slow is key to getting the onions sweet and soft.

Blend the soaked cashews, tomatoes, crushed garlic, tamari, soy milk, nutritional yeast, half the butter beans, and liquid smoke until smooth.

💡 If the sauce looks too thick, add a tiny splash of water.

Pour the blended sauce into the pan with the onions, add the diced bell pepper, and simmer until it thickens.

💡 Add a splash of that reserved pasta water to get the perfect consistency.

Fold in the remaining butter beans, the roasted sweet potatoes, and the cooked pasta, adjusting seasonings to your liking.

💡 Taste as you go so you can balance the salt and garlic levels.

Divide into bowls and sprinkle generously with grated vegan cheese.

💡 Serve while steaming hot.