Fusilli with Sweet Potato Cream Sauce

Adapted from Forks over Knives

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Ingredients

• 1 pack dried fusilli (I used beet fusilli)

• 1 large sweet potato

• 1/2 cup plant-based milk

• 1/4 cup nutritional yeast

• 1/2 tsp ground nutmeg

• 1/2 tsp dried rosemary

• salt & pepper

• fresh herbs

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Instructions

1. Cook fusilli according to package (don’t overcook). Once cooked transfer to a bowl.

2. Preheat oven to 425 degrees.

3. In a medium saucepan cook sweet potato until tender. Once the sweet potato is cooked, let it cool.

4. In a blender or food processor combine sweet potato with enough milk to reach a creamy consistency. Add yeast, ground nutmeg and rosemary. Combined. Add salt & pepper.

5. Mix sauce and fusilli. Transfer to a baking dish and bake for 15 minutes or until top starts to brown.

6. Sprinkle with fresh herbs.

7. Use leftover sauce as a dipping sauce.

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