Vegan pasta sauce recipe

SERVES 2 large portions

INGREDIENTS

1 small sweet potato (100g)

1 small carrot

1 small onion

375ml veggie stock

1 small garlic clove

30g cashew nuts

½ teaspoon Dijon mustard

½ teaspoon sea salt

Squeeze of lemon or lime juice

Pinch of ground black pepper

½ teaspoon sweet smoked paprika

coriander

METHOD

Peel the sweet potato and carrot and chop into 2cm cubes. Peel and quarter the onion.

Boil the sweet potatoes, carrots and onions in the stock until tender (about 10 mins).

Drain and reserve about 250ml of the stock.

Peel the garlic and use a food processor to puree the garlic, sweet potato, carrots and onion with reserved stock, cashews, mustard, salt, lemon juice, pepper and paprika until smooth. Scatter with chopped coriander.

Can be frozen in portions.