It wasn't until the sauce was made that I suddenly gasped in horror that there were no beans. A quick nip out to my veggie patch and 10 minutes later there was a saucepan of hot water cooking my runner beans. You can't get any fresher than that.
As you may remember Marco hasn't been feeling that well and I have been feeding him on sweet potato amongst other things. So tonight I set myself a challenge and decided I would make a cheese sauce out of sweet potatoes. The verdict? Not bad, if I say so myself. This sauce wasn't overly 'cheesey' but delicious all the same. Here's what I did.
Ingredients - The sauce makes enough for 4-6 servings of pasta
3 Sweet potatoes1 Tbsp White miso
150ml Almond milk
250ml Rice milk
50g Nutritional yeast
1 Tsp English Mustard
Salt and Pepper
150g Runner beans-prepared
Pasta of choice
First bring a large pan of water to the boil, peel and cube the sweet potatoes and boil until soft. Drain and set aside to cool.
Once cool, (I cooked mine the night before) tip into a food processor and process until smooth. Add all the other ingredients except the salt & pepper and process until you have a silky sauce. Transfer to a saucepan and warm over a low heat, stirring every now and again to stop the sauce sticking and burning to the bottom of the saucepan.
Tip the sauce over the beans and pasta and stir to combine. Add salt and pepper, I love black pepper so won't state a quantity, just add to taste. I only cooked enough pasta for me so I enjoyed a lot of sauce. I have plenty left over so great for lunch, all I need to do is cook more pasta and beans. I may try the sauce on a pizza too.
Recipe note: When I make this sauce again I will serve it over pasta and sweetcorn rather than runner beans as I think it would work better.