14 June 2016

Let’s Eat: Vegan Pesto Pasta with Grilled Sweet Potato

Food + Drink

I decided to be a little adventurous for this meal. Never before have I made pesto, grilled sweet potatoes, or cooked with the enjoya pepper (the prettiest pepper I’ve ever seen). I decided to throw all of this inexperience on one plate, and it turned out pretty good.

Instead of parmesan cheese for the pesto sauce, I used The Vegetarian Express’ Parma Zaan Sprinkles It has all natural ingredients, no artificial anything, no hydrogenated fats, and no refined sugar. It’s the bomb. The enjoya peppers, first grown by mistake, serve as a great garnish, as they are sweet and juicy.

Ingredients:

  • Pasta:
    • Noodles
    • Fresh basil leaves
    • Garlic
    • Parma Zaan Sprinkles (grated parmesan cheese if you’re not about that life)
    • Pine nuts
    • Olive oil
  • Grilled sweet potatoes:
    • Sweet potatoes
    • Enjoya peppers
    • Lime
    • Salt
    • Pepper
    • Vegetable oil

Directions:

  • Blend basil leaves, Parma Zaan Sprinkles, pine nuts, garlic, and olive oil in a food processor or blender (I’m really not good with measurements. Just do what you feel . . . or look up a pesto recipe).
  • Set pesto sauce aside.
  • Boil sweet potatoes in a pot until fork-tender.
  • Let sweet potatoes cool.
  • Boil noodles in a pot.
  • Cut sweet potatoes, then grill the sweet potatoes and enjoya peppers on medium heat for about two minutes.
  • Add salt and pepper, and squeeze lime juice on potatoes and peppers while grilling.
  • Drain noodles.
  • Add pesto sauce to noodles and mix thoroughly.
  • Transfer potatoes and peppers to a plate and squeeze more lime juice on them.
  • Serve sweet potatoes and enjoya peppers over pesto pasta.

 

Bless.
If you make this or anything similar, let me know what you think! Bon Appétit!

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A girl trying to make it in the future's history books.

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