20 Nov Homemade Pasta – Plant Based
As the weather cools (a lot) my whole body begins to crave entirely different foods. Lately I have been eating a lot of pumpkin, squash, beets, greens, and sweet potatoes in all of the wonderful ways they can be enjoyed.
Today I’m sharing with you a homemade plant based pasta recipe. The secret ingredient is sweet potatoes.
Did you know?
Beta carotene is the nutrient responsible for giving orange fruits and vegetables their unique colouring. Beta carotene is the precursor to vitamin A which acts as a powerful antioxidant to protect your skin from sun damage which helps you to maintain a youthful glow.
Sweet potatoes are high in many nutrients including vitamin A, vitamin C, fibre, and manganese just to name a few. They help to stabilize blood sugar, enhance brain function, boost immunity, and help to promote healthy eyesight. To read more about the essence of sweet potatoes check out this Crispy Sweet Potato and Okra Curry recipe.
This plant based pasta is:
Subtly sweet potato flavoured
Serve this homemade pasta with olive oil, kale, basil, parmesan, tomato sauce, oil and dairy-free Alfredo, or any other topping you enjoy. My biggest tip for making pasta is to be patient! Treat your dough like cloth, be gentle, and flow with it.
- 1⅔ cups + 1 tablespoon gluten-free all-purpose flour, plus more for dusting
- 1 teaspoon xanthan gum
- ½ teaspoon pink Himalayan salt
- ½ cup sweet potato purée
- 3 tablespoons aquafaba
- Stir the flour, xanthan gum, and salt together to combine.
- Make a well in the centre of the flour, and then add the sweet potato purée and aquafaba.
- Knead the dough with your hands until combined and smooth, about 5 minutes.
- If the dough is too dry and won't stick together, add a ½ teaspoon of water. If it's sticky add more flour.
- Divide the dough into four portions and wrap the portions you aren't using to prevent them from drying out.
- Roll out one section at a time on a floured surface and then start to make several passes through each thickness setting on your pasta roller. On the first setting fold the strip into thirds, to get an even width. Dust with flour as needed. Use your pasta maker instructions (or roll to the 4th setting) for desired thickness. Lastly, pass the rolled dough through the fettuccini setting.
- Cook desired amount of pasta for 3 minutes in boiling salted water. Freeze any raw dough to use for later.
- Serve with olive oil, fresh basil, sautéed kale, sauce, or any other topping you enjoy.