Sweet Potato Pasta with Cheeze Sauce, Walnuts & Shitake Mushrooms

Ingredients:

2 tablespoons coconut oil 2 sweet potatoes peeled and spiralized with medium blade

1/4 cup minced sweet onion or shallots 1 clove minced garlic 1/4 cup sherry or marsala Sea salt and Pepper ½ cup water (more as needed)

4-5 cups baby spinach Ingredients for the Cheeze Sauce: 1 -cup raw cashews soaked for 1 hour or more 1/3-cup nutritional yeast 1-teaspoon Braggs liquid aminos 1-teaspoon garlic powder or 1 clove of garlic 1-teaspoon onion powder ¼-teaspoon red chili flakes Freshly ground black pepper and sea salt to taste 1-cup water plus more as needed Garnish:

1 tablespoon coconut oil

8 ounces Shitake mushrooms stemmed and sliced

1/2 cup chopped walnuts or pecans

1/2 teaspoon South African Smoke seasoning blend or smoked paprika

1/2 teaspoon hamburger seasoning Fresh chopped herbs (I like sage and chives with this) ½-teaspoon freshly ground pepper ½ cup fresh chopped parsley 1 green onion sliced thinly

2 teaspoons lemon zest ¼ cup hemp seeds Preparation: Peel and spiralize the sweet potatoes. Heat the coconut oil in a large skillet, and saute the onion and garlic for a few minutes on low heat until soft, being careful not to burn. Season with salt and pepper, and add the sherry. Once the sherry is incorporated add the sweet potato and about 1/2 cup of hot water to the pan, cover and cook for 4-5 minutes until tender. Add the spinach to the pan and stir to incorporate. Cover and let sit for a few minutes until the spinach has wilted.

For The Garnish:

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper and spread the mushrooms out on the sheet. Season with salt, pepper, hamburger seasoning and South African Smoke. Bake for 20 minutes, turning frequently. After 20 minutes, add the chopped nuts and return to the oven. Cook 10 minutes longer until the nuts are brown and crisp. Remove from the oven. For The Sauce: Place the soaked and drained cashews in the base of a high-speed blender. Add the nutritional yeast and water and mix until smooth. Add garlic powder, onion powder,

Braggs and chili flakes. Continue mixing until very smooth and warm. Combine the sauce with the noodles. Season to taste with sea salt and black pepper. Transfer to a large bowl and garnish with the mushroom and nut mixture, scallions, lemon zest and fresh herbs. Enjoy! XO


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