Caramelized Sweet Potato Sage Pasta Salad

This is a rich amd savory vegan dish that could serve a side or a hearty centerpiece. The caramelization of onions, mushrooms, rosemary and sage in vegan butter gives this dish a richness of depth that sings of holiday festivity. Some sweet potato and green beans give it more thanksgiving reminiscence, and a bright citrus vinaigrette brings out the fall flavors via compliment! For those who want the umami of the season without the meat, this is for you. 

You need:

6oz whole heat penne pasta, al dente 

3 small sweet potatoes, peeled and chopped

1 red onion chopped

3 cloves garlic minced

Handful fresh sage

2tbs minced fresh rosemary 

Salt

Vegan butter

8oz mushrooms sliced

8oz green beans, blanched and cut

1 cup cooked garbanzo beans
For the dressing:

1 small mandarin or orange

Juice of 1 lemon

2tbs tahini

1tsp apple cider vinegar

1/2 tsp dried ginger
Blend dressing ingredient on high until creamy and frothy. I only ended up using less than half on this dish and saved the rest for use on other salads!

 Combine pasta, green beans, and chick peas with desired amount of dressing  in a large bowl. Set aside in the fridge.

Heat 2 tbs vegan butter over medium and then sauté onion and sweet potatoes on low until the onions start to become translucent. Add salt to taste, mushrooms, sage and rosemary until onions and sweet potatoes begin to caramelize. Then let cool.

Lastly add your sauté mixture to your bowl and toss all ingredients together well.

Garnish with cranberries, and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s