- 6
- 15 mins
- 90 mins
Ingredients
- 1 sweet potato
- 8 oz cremini mushrooms, sliced
- 2 Tbsp canola oil
- 1/2 tsp liquid smoke
- 1 1/2 tsp salt
- 8 oz quinoa elbow pasta
- 1/4 cup non-dairy butter
- 1/4 tsp nutmeg
- 1/2 tsp onion powder
- 1 Tbsp fresh lemon juice
- 1 cup unsweetened almond milk
- 8 oz non-dairy cheddar cheese, shredded (I usually use about 3/4 of bag otherwise it gets too cheesy)
Preparation
Step 1
Heat oven to 400℉. Pierce sweet potato several times with a fork. Place the sweet potato on a baking sheet lined with foil. Bake until tender, about 45 mins. Remove skin from sweet potato and set aside.
In a mixing bowl toss together mushrooms, oil, liquid smoke and 1/2 tsp salt. Place on a foil-lined baking sheet and cook for 10 mins, stirring once. Remove from oven and set aside.
Lower oven to 350℉. Cook pasta until al dente, about 8 mins; reserve 1/2 cup pasta cooking water. Stir together sweet potato, pasta water, 1 tsp salt, butter and next 6 ingredients until smooth. Fold in pasta and mushrooms and bake, covered, in a lightly greased 11 x 7-inch baking dish for 30 minutes. Remove from oven and let sit for 5 mins. Sprinkle with chopped chives and serve.