- 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)
- Extra virgin Olive oil (2 tbsp)
- Grounded Cayenne pepper (1/2 tsp) – optional!
- Basil leaves
Peel both sweet potatoes and put them to boil until they are soft. You could also get them roasted or steamed.
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)!
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!)
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.
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.
Once you pasta is al dente, add the sauce into the pan and add the diced chorizo. Remove and serve.
To finish add grated Parmesan and some basil on top.