12 oz. radiatore, pasta shells or rigatoni pasta
(we like rigatoni best but any chunky pasta will do)
3 cup 3/4-inch pieces peeled red-skinned sweet potatoes (yams)
3 cup broccoli florets
2 Tbls. olive oil (pref. extra virgin)
3 garlic cloves minced
Generous pinch of ground nutmeg
1/4 cup vegan parmesan cheese substitute
Cook pasta in large pot boiling salted water 5 min. Add sweet potatoes and cook 5 min. more. Add broccoli and cook unitl pasta and vegetables are tender about 3 min. longer. Ladle 1 cup cooking liquid into small bowl and reserve. Drain pasta and vegetables.
Heat oil in same pot over med. heat. Add garlic; stir 1 min. Add pasta and vegetables to pot and stir to coat with oil mixture. Add reserved cup of pasta cooking liquid and toss until mixture is heated through. Stir in Nutmeg. Season with salt and pepper. Transfer to large bowl. Sprinkle with vegan cheese substitute.
This dish also contains loads of beta-carotene (broccoli and yams)!
This dish is wonderfully subtle but hearty comfort food. The Nutmeg is different but goes very well with the yams. Try this with a nice crusty loaf of vegan bread! A household favorite.