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Pasta with vegan sweet potato and green pea mince

This spiced pasta with vegan sweet potato and green pea mince is a plant-based alternative to Bolognese sauce. You can use gluten-free pasta too.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pea-based vegan mince
  • 2 large sweet potatoes
  • 1 onion
  • 4 ripe tomatoes
  • 4 cloves of garlic
  • 2 Tbsp olive oil
  • 1 Knorr paprika & sundried tomato stock pot
  • Handful of basil or mint leaves
  • 2 large cups of green peas
  • Water
  • 350 g pasta of your choice

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the sweet potatoes, tomatoes and onion in half (unpeeled) and place them in a baking tray. Tuck the garlic cloves between them then drizzle with oil and toss well.
  3. Bake for about 25 minutes until the vegetable have softened. Let them cool for 5 minutes, then remove all skins.
  4. Meanwhile, cook the pasta according to the packet instructions, then drain and keep warm under cover in the pan.
  5. Cook the plant-based mince in a frying pan, set aside.
  6. Put the vegetable flesh in a saucepan including any cooking jus. Add enough water to cover them together with the stock pot.
  7. Bring to the boil, cook for 5 minutes then add a handful of basil or mint leaves. Using a stick blender process the stew until you get a thick sauce. Taste and season with salt & pepper, if needed.
  8. Add the green peas and the fried mince, then bring to the boil. Cook for two-three minutes, then serve with the pasta.