Creamy and healthy Penne Pasta.
Boil some Penne pasta, rinse well with cold water and set aside.
Boil a large sweet potato, carrot and onion in 1 litre of vegetable stock.
Once boiled, decanter into a food processor and pulse until a creamy texture is achieved. Then add:
1 Tbsp Dijon mustard
1 Tbsp minced garlic
1 Tbsp nutalex
Salt and pepper
Pulse until all combined and smooth.
In a large fry pan add cherry tomatoes and peas and cook until soft.
Add the pasta and the slowly combine the sauce and stir regularly to coat the pasta with the sweet potato sauce.
Serve with fresh cracked pepper and chives.