Creamy Umami Mushroom Pasta

Savour this dairy-free, gluten-free, egg-free, and low FODMAP Asian Sweet Potato Purée Pasta! Perfect for cozy fall dinners, it’s customizable as vegetarian or vegan.

Our oyster mushroom powder adds umami to a creamy sweet potato sauce, paired with roasted squash and  pasta.

Ingredients

Asian sweet potato Purée

• 1 large or 2 small to medium sized Asian sweet potatoes
• 2 tbsp water, and more as needed
  

Sauce

• 3 cloves garlic
• 1 tbsp olive oil
• 1 cup Asian sweet potato purée
• ¼ cup oyster mushroom powder
• ⅓ cup water bone broth (more or less to desired consistency)
• 2 tbsp lemon juice
• ½ tsp salt
• 1 tsp dried, crumbled sage leaves
• White pepper to taste

Rest of the Dish

• 200g - 250g pasta of your choosing (Yellow Pea Sweet Potato Fusilli from Maria’s Noodles is an excellent choice)
• 1 medium-sized squash of your choosing
• 1 onion
• 200g ground turkey (optional)
• 1 cup fresh arugula, packed
• 2 tbsp heat-safe fat of your choosing (duck fat, beef tallow, olive oil, avocado oil, ghee, etc.)
• ¼ tsp sea salt

Steps

Asian Sweet Potato Purée

1. Cook 1 large or 2 small-medium sized Asian sweet potatoes, either in the oven or on the stove.
   
   
2. Oven: Roast them in a covered casserole dish in the oven at 375˚ for 40 minutes, or until easily pierced through with a fork.
   
   Stove: Cover with water in a pot and bring it to a boil. Simmer for 20 minutes or until easily pierced through with a fork.
   
   
3. In a blender or a food processor, blend cooked Asian sweet potato along with 2 tbsp of water until a smooth consistency is reached. Keep adding water, no more than 1 tbsp at a time, to help it achieve a smooth, blended consistency.

Use this as your Asian sweet potato purée.

Sauce

1. Chop the garlic and let it sit on the cutting board at room temperature for about 10 minutes to increase its immune-supportive properties.
2. Heat a frying pan, and sauté the garlic in 1 tbsp olive oil.
3. Add 1 cup of Asian sweet potato purée and whisk in the oyster mushroom powder. Cook for about 2 minutes.
4. Whisk in the water or bone broth slowly, stopping when the desired consistency is achieved.
5. Stir in the sage, lemon juice, and white pepper to taste.

 

The Dish

1. Preheat the oven to 350˚
2. Cut squash in half (lengthwise, if applicable), scoop out the seeds, and pierce the outside with a fork a handful of times per half. 
3. Rub the inside of the squash with olive oil and place cut-side down on either a greased cast iron pan/tray, or on a baking sheet lined with a silpat (silicone) sheet or parchment paper.
4. If you did not pre-make the Asian sweet potato purée, you can cook the Asian sweet potatoes in the same dish as the squash.
5. Roast the squash in the oven for about 40 minutes, or until it can be easily pierced with a fork.
6. While the squash cooks, boil a pot of water for the pasta, and cook the pasta according to the package directions.
7. Chop and sauté the onion in 1 tbsp fat.
8. Add the turkey and salt, and cook for about 5 minutes, or until all the pink colour has turned brown.
9. Add the remaining 1 tbsp fat to the cooked and drained pasta, and add in the cooked turkey and onion mixture.
10. Scoop the cooked flesh out of the squash skins and break it up into rough chunks with a fork.
11. Add the squash chunks into the pasta dish and pour the sauce over top.
12. Mix everything together and stir in the fresh arugula leaves.
13. Drizzle with extra olive oil and season with more white pepper to taste.

Enjoy!