Ingredients:
Serves 3-4
- Your favourite Pasta
- 2 small sweet potatoes
- 200 g of Spanish Spicy chorizo
- 1 big onion
- Half glass of oat milk (dairy or any other alternative will also work)
- Parmesan cheese (grated)
- Salt
- Extra virgin Olive oil (2 tbsp)
- Grounded Cayenne pepper (1/2 tsp) – optional!
- Basil leaves
Steps
Step 1
Boil pasta
Step 2
Peel both sweet potatoes and put them to boil until they are soft. You could also get them roasted or steamed.
Step 3
Chop the onion into thin slices and put it in the pan with 2 table spoons of extra virgin olive oil and a pinch of salt and grounded cayenne pepper (optional if you don’t like spicy)!
Step 4
Once the onion has a lovely golden colour, add the oat milk into the pan and leave until it’s warm (but make sure it’s not absorbed!)
Step 5
Put the mix into a blender glass together with the 2 sweet potatoes. Blend until it gets a creamy texture – add some more salt if needed.
Step 6
Dice our Spain Iberico Spicy chorizo into small pieces and put them in a pre-heated pan. Do not add more olive oil as it will use its own fat to fry! Leave it for a few seconds until it gets a bit darker.
Step 7
Once you pasta is al dente, add the sauce into the pan and add the diced chorizo. Remove and serve.
Step 8
To finish add grated Parmesan and some basil on top.
