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Roasted Sweet Potato and Broccoli Pasta

Roasted Sweet Potato and Broccoli Pasta

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Serves: 4

INGREDIENTS

  • 1 ½ cups (15 oz can) cooked black beans
  • 2 medium sized sweet potatoes
  • 1 large broccoli bunch (about 4 cups chopped)
  • 2 Tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 oz (½ package) whole wheat pasta (penne, fussilli, etc)
  • Crushed red pepper (optional)
  • Feta cheese (optional) or Cashew
  • Parmesan “cheese” (see below)
  • Cashew Parmesan “Cheese”
  • ¾ cup raw cashews
  • 3 Tablespoons nutritional yeast
  • ¼ teaspoon garlic powder
  • ¾ teaspoon sea salt

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Chop sweet potato into 1 cm cubes and place on a sheet pan that is lined with parchment paper or thin layer of high heat oil (avocado, canola, grape seed). Make sure there is  enough room for the sweet potatoes to be spread out and not overlapping (to ensure they get roasted and not steamed). Place in oven and cook for about 20-25 minutes or until browned.
  3. Chop broccoli into bite sized (approximately 1 inch) pieces. Place on a separate sheet pan that is lined with parchment paper or thin layer of high heat oil (avocado, canola, grape seed). Make sure there is enough room for the broccoli to be spread out and not overlapping (to ensure they get roasted and not steamed). Add pan to the oven and cook for about 15 minutes or until getting crisp and browned.
  4. Cook pasta until al dente and drain, saving about ¼ cup of the water it cooked in aside.
  5. Toss the pasta, roasted sweet potato and broccoli, black beans, olive oil, salt, pepper, oregano, optional red pepper flakes all together in large pot or bowl.
  6. Toss in the feta or cashew Parmesan “cheese”

Cashew Parmesan “Cheese”

  1. Combine all ingredients in a food small processor or small blender and mix/pulse until a fine meal is achieved.
  2. Store in the refrigerator to keep fresh. Lasts for 2-3 weeks.

Note: this meal can be prepped by roasting the sweet potato and broccoli ahead and refrigerating. The day you want to use it, place them on a sheet pain in preheated oven for 2-3 minutes or until warmed and then toss with all the rest of the ingredients.