Ingredients:
- 2 baked sweet potatoes, peeled
- 1/2 can coconut milk (unsweetened)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 c pasta water
- 1 box pasta
- salt and pepper to taste
- 1/2 c bread crumbs
- 2 tsp cumin
- 1/4 tsp garlic powder
- 2 tsp paprika
- 1 tsp red pepper flakes
- 2 Tbsp coconut oil
Directions
- Prepare pasta according to the box
- Saute onion and garlic in coconut oil until lightly browned
- Preheat oven to 350*
- Mix together 1/4 tsp cumin, 1/4 tsp garlic, 1/4 tsp paprika into breadcrumbs
- Toast until golden, about 6 minutes
- When onion and garlic are browned, add sweet potato and stir
- Add pasta water, coconut milk, and remaining spices
- Stir until warmed through
- Using an immersion blender to blend to desired sauce consistency
- Pour sauce over pasta, top with toasted breadcrumbs, and top with fresh thyme (optional)
Stephani's Kitchen 