Ingredients
- 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
Preparation:
- 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.
- 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.
- Bring sauce to a boil, stirring frequently.
- Reduce heat to low and allow sauce to thicken.
- Mince fresh herb for final plating
- Serve in bowls or cups with a generous amount of sauce to noodle ratio and finish with parsley, rosemary and shiitake mushroom bacon.
- 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.
All recipes provided by: AlmostVeganCookingSchool.com