Happy Tuesday guys!
Did you watch football last night? I had it on but I’m not really into either team so I was more worried about painting my nails and online window shopping for fall clothes. You know how it goes!
I also made myself a delicious #MeatlessMondayNight meal!
One of my favorite football season meals is kabobs with spicy peanut sauce. But since I wanted to sideline meat last night, I decided to recreate that into this delicious Roasted Sweet Potato Pasta with Spicy Peanut Sauce.
Sounds weird? No! Peanut butter and sweet potato is one of my alltime favorite combos. I’ve been making these Peanut Butter Crusted Sweet Potato Fries for years now and I always drizzle them with sriracha. So good.
So it’s pasta (I used mini farfalle – use whatever small pasta you like), roasted sweet potato, and then the spicy peanut sauce made with Silk Cashewmilk.
I love Silk Cashewmilk so much! It’s one of the only things on my grocery list that I’m willing to go to another store for if my usual store is out.
It is lactose free, dairy free, cholesterol free, contains no high fructose corn syrup, no artificial colors, flavors or preservatives, enrolled in or verified by the non-GMO Project, and is responsibly produced. And that goes for all Silk products!
And it’s delicious! Also, it comes in chocolate which is also on my grocery list each week.
Anyway, I used the Cashewmilk to make the spicy peanut sauce for this pasta super creamy and delicious.
The pasta turned out seriously delicious. The spicy sauce with the sweetness of the potatoes and the green onions just all worked together. I’d be more that willing to eat this meal for #MeatlessMondayNight next week and the week after and probably the week after.
Not eating pasta? Use spaghetti squash! I also love spicy peanut sauce on squash and I bet it’d be extra yummy with the roasted sweet potatoes!
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- Preheat oven to 400F.
- Line a rimmed baking sheet with parchment paper. Spread sweet potato cubes out in one layer and drizzle with olive oil. Sprinkle with salt and pepper. Bake in preheated oven for about 20 minutes or until really soft and brown in spots.
- While the sweet potato cubes bake, cook the pasta according to the package instructions. Drain when cooked.
- In a large saucepan, whisk together peanut butter, Silk Unsweetened Cashewmilk, sriracha, lime juice, and soy sauce over medium heat until smooth. Stir in about half of the green onions. Add cooked sweet potatoes and drained pasta and toss to coat. Sprinkle with the remaining green onions before serving.
This conversation is sponsored by Silk. The opinions and text are all mine.