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  • make ahead ~ shiitake mushroom bacon
  • make ahead ~ one medium to large sweet potato roasted for one hour at 400º, peeled and mashed
  • 1/2 pound (8 oz.) elbow macaroni, pasta shells, or noodles in your pantry
  • 1/3 cup all-purpose flour or gluten free flour
  • 3 tablespoons olive oil
  • 3 1/2 cups soy or almond milk, unsweetened
  • 2 teaspoons sea salt
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon fresh lime juice
  • 1 tablespoon freshly minced rosemary or chopped parsley


  1. Bring a large pot of salted water to a boil and add 1/2 pound of pasta to water, stir and follow cook time on pasta packaging. Drain and keep warm.
  2. In a medium sauce pan create a roux by whisking olive oil and flour over medium heat for 3 to 5 minutes. Add mashed sweet potato, milk, salt, garlic, 1 teaspoon of mustard, soy sauce and lime juice.
  3. Bring sauce to a boil, stirring frequently.
  4. Reduce heat to low and allow sauce to thicken.
  5. Mince fresh herb for final plating
  6. Serve in bowls or cups with a generous amount of sauce to noodle ratio and finish with parsley, rosemary and shiitake mushroom bacon.
  7. Cracked pepper and sea salt to taste.

Special Note:

This recipe is served at, By Chloe, one of the most popular vegan restaurants in Manhattan located on Bleecker Steet in Greenwich Village.

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