Herby Winter Pasta with Mushrooms and Sweet Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ lb. dry fettuccine pasta
  • 3 Tablespoons olive oil
  • 3 tiny shallots, minced (about ¼ cup)
  • ¼ teaspoon crushed red pepper flakes
  • 1 medium sweet potato, diced in ½-inch cubes (about 1 ½ cups)
  • 5 oz. mushrooms shiitake mushrooms, sliced thin (about 2 cups)
  • 3 cups spinach or other quick-cooking greens, roughly chopped (I used a blend of spinach, baby kale, and baby bok choy)
  • 1 small handful parsley, finely chopped
  • 1 small handful basil, roughly torn
  • 1–2 Tablespoons fresh-squeezed lemon
  • ¼ cup vegan ricotta
  • Salt and black pepper to taste
  1. In a large pot, bring salted water to a boil.
  2. In a skillet, heat 2 Tablespoons of the olive oil to medium. Add the shallots and sauté until fragrant and soft, 3 minutes.
  3. Add red pepper and sweet potato and toss to coat. Cover and cook 10–15 minutes, or until sweet potatoes are browned on the edges and soft in the center. Make sure to remove lid and stir every 3 minutes or so to prevent burning.
  4. Meanwhile, cook the pasta according to package directions. Be sure to reserve about ¼ cup of pasta water.
  5. When the sweet potatoes are cooked through, transfer to a bowl and return the skillet to the stove. Add the remaining 1 Tablespoon of oil and sauté mushrooms until browned and tender, about 10 minutes.
  6. Drain the pasta (don’t rinse), and add it to the skillet, along with the greens and the prepared sweet potatoes. Cook just until greens are wilted, about 2 minutes. If the pasta is dry, add a little of the cooking water.
  7. Drop dollops of vegan ricotta into the pasta and stir to incorporate a bit.
  8. Season to taste with salt and pepper, and stir in the fresh herbs.
  9. Serve the pasta immediately and squeeze fresh lemon onto each serving, to taste.
Recipe by The Waco Vegan at http://www.thewacovegan.com/vegan-winter-pasta-mushrooms-sweet-potatoes/