Cheesy Baked Penne with Sweet Potato Sauce

INGREDIENTS:

• ½ cup cashews, soaked for at least 4 hours
• 2 sweet potatoes (1.75 lb.)
• 1 cup water from steaming
• 1 Tbsp. white miso
• ½ cup nutritional yeast
• 1 Tbsp. freshly squeezed lemon juice
• 1 tsp. Dijon mustard
• 2 Tbsp. Solspring^® Olive Oil
• ½ tsp. Solspring^® Fine Sea Salt
• 3 cups Solspring^® Penne Pasta
• 2 cups grated gruyere cheese (or a melty cheese of your choice)
• 2 cups packed baby spinach
• 2 Tbsp. sunflower seeds, finely chopped
• Finely minced parsley for garnish, if desired

INSTRUCTIONS:

1. Clean sweet potatoes, and slice them into rounds of equal thickness. Steam for 12-15 minutes until tender.
2. While the potatoes are steaming, cook the penne in salted water until al dente.
3. Remove potatoes from the heat, and let cool slightly, then transfer to a blender with the drained and rinsed cashews, steaming water, miso, nutritional yeast, lemon juice, mustard, olive oil and salt.
4. Blend all ingredients on high until completely smooth. Taste and adjust seasoning, as desired.
   Remember that the sauce will be poured over pasta and will taste less intense in the final dish, so amp up the flavor if needed.
5. Pour the sweet potato sauce over the penne, and mix well to combine. Fold in the spinach and ¼ cup of the grated cheese.
6. Transfer the mixed pasta to an ovenproof baking dish. Cover the top with the remaining cheese, and sprinkle with sunflower seeds.
7. Place in oven at 400°F for 10-15 minutes until the cheese is melted and bubbly.
8. Remove from the oven, and garnish with parsley if desired. Serve immediately, and enjoy!

*If you’re short on time, or you forgot to soak your cashews, simply place them in recently-boiled water and let them sit for 10-15 minutes until softened.