Our favorite time of year has finally arrived. We’re anticipating Thanksgiving at the end of the month while excitedly thinking of the Christmas lights and carols that will quickly follow. The last thing on people’s minds during Thanksgiving lunch is healthy eating BUT what if we found a dish that offered good nutrition AND tons of flavor? We promise this recipe will not disappoint. It is a twist on sweet potato casserole and will have people asking for seconds. If you are doubting us, try for yourself. Hope you enjoy this dish as much as we did!
- 1 Tablespoon olive oil 1 large shallot, chopped (or 1/4 of an onion) 1 heaping cup sweet potatoes, chopped (about 2 small sweet potatoes) 8 oz vegetable broth 3/4 cup unsweetened almond milk 1 teaspoon Dijon mustard 1 teaspoon of minced garlic
- 1/4 cup nutritional yeast 4 Rosemary leaves, chopped 1 teaspoon honey Salt, pepper and cayenne pepper
- 2 cups uncooked pasta (we used brown rice/gluten free pasta) 2 cups chopped fresh spinach 1/4 cup scallions 1/4 cup gluten free bread crumbs
1.In a medium saucepan, heat oil. Combine shallots, salt, pepper and red pepper. Cook until translucent. Add sweet potatoes, minced garlic, vegetable broth and almond milk. Cover and simmer until potatoes are cooked and soft (about 15-25 minutes), stirring occasionally.
2.Start your pasta, cook until al dente.
3.Stir in Dijon mustard, nutritional yeast, rosemary, and honey to sweet potato mixture. Add more seasonings to taste.
4.Mix in a blender (we used a Nutribullet). Taste and adjust.
5.In a large bowl, place the spinach and scoop the hot pasta noodles on top (so the hot pasta starts to wilt the spinach). Mix in the sweet potato sauce.
6.Place in a baking dish. Top with scallions, a sprinkling of bread crumbs, pinches of salt, pepper and red pepper, and a drizzle of olive oil on top.
7.Bake in a 350 degree oven for approx. 20-25 minutes (uncovered) until the top is brown and crusty. Turn on broiler for the last couple of minutes to help with the browning.