Sweet potato and miso go super well together. I love the combination of sweet and umami and that’s how I came up with this simple pasta sauce. It gives the pasta a little Asian touch and the coconut bacon adds a nice smokiness and a crunchy touch.
You can definitely use any type of pasta for this dish. I love a good legume based pasta though, as it add some extra flavor and nutrition. This light green fettuccine is made out of edamame and mung bean and it comes with 24 grams of protein per serving 😉
If you want, you can make the sauce a little thicker and add it as a topping on your savory toast creations – it’s really yummy as a dip too.
Makes 2 servings
2 cups of bean pasta
1 medium sweet potato
1 1/2 tbsp miso paste
Juice of 1 lemon
1/2 cup coconut shreds
1 tsp liquid smoke
1 tsp maple syrup
1/2 tbsp red pepper flakes
- Start by roasting your sweet potato at 400° for about 40 minutes. Stabbing the sweet potato a couple times before accelerates the process.
- In the meantime, mix coconut flakes with liquid smoke and maple syrup and roast for 10-12 minutes on a non stick baking sheet at 400°.
- Boil your pasta following the instructions and drain.
- When sweet potato is soft, mix in a high speed blender with miso paste and lemon juice. Blend until it has the right sauce consistency and add some water if it needs to be less thick.
- Now mix pasta and sauce until well combined. Add coconut bacon and red pepper flakes to serve.