You can eat it raw and in this case, I cooked it just enough to warm it. Don't over cook it or you will have mush on your hands and what's the point in that? Less nutrients and you won't get that pasta feel.
My pasta idea started by sautéing a chopped onion, chopped yellow bell pepper, sliced mushrooms and some cubed firm tofu with some salt, a little oil and a bit of red Thai curry spice. You can spice it up anyway you like or not at all, but I do recommend salt and pepper at least.
While those were sautéing, in a food processor I made a vegan "Alfredo sauce" concoction. I'm trying to remember what I did as I didn't measure when I made it. Here goes:
- 1 large clove garlic
- 1 ripe avocado
- 1 tablespoon Braggs liquid aminos (or soy sauce)
- 3 tablespoons tahini
- salt and pepper
- about a half a cup of almond milk (added as needed for creaminess)
- 3 or so tablespoons nutritional yeast.
Once processed put in a bowl and just heat a bit before topping your pasta.
Just before you are ready to chow down, get your spiralizer out and spiral two large zucchini squash. Add that to your pot of simmering onions, tofu and mushrooms for about 3 minutes or until warmed through. DON'T OVERCOOK!
Serve the pasta over the sweet potato and top with that sauce.
The best part is, when you are eating it, you think you are eating something sinful and rich - but you're not. Yeah baby!