Let’s talk fall flavors.

Fragrant and earthy mushrooms. Check.
Vibrant sweet potatoes. Check.
Warm and aromatic sage. Check.
Delicate and flavorful shallots. Check.

Since the gang’s all here – we might as well create a gorgeous, simple, vegan, autumn inspired, and comfort-food feast from them. This perfect bowl of vegetable goodness is just that, and I know you’ll absolutely love it too. The best part? It takes hardly any time at all to throw together (minus cashew soaking time) and it utilizes some of the most nutrient dense and healthy ingredients available at the farmer’s market right now. It’s an autumn win-win.

One of the best parts of this bowl of goodness? Sweet potato noodles – which are a great way to make a gluten-free, lower glycemic, and fiber-filled meal out of a humble vegetable. The sweet potato, as many of you know, is my total veggie crush. Of course it packs in plenty of antioxidants such as beta-carotene, anti-inflammatory benefits, and Vitamin C – but it also has the most delicious flavor that can bring so much to a meal. Trust me on this; sweet potatoes are even more loveable when in noodle form.

Those sweet potato noodles are lovingly mixed with earthy chanterelle mushrooms for hearty texture plus a simple and delectable cashew-based cream sauce infused with fresh sage and shallots. If you’re new to plant-based cooking, you may be confused on how a cashew nut fits into the pasta dish equation, let alone a creamy sauce. Here’s the secret: when soaked and blended in a high-speed blender, cashews are the most versatile ingredient and can make anything from a vegan caesar salad to a cauliflower alfredo sauce . Their flavor is quite neutral and can be used as a base for all sorts of plant-based creations, from vegan cheese to cheesecakes and more. In this recipe cashews turn into a creamy, saucy dream that pairs so well with sweet potato noodles, sage, spinach, and mushrooms. Of course, cashews are also filled with plenty of body loving goodness including heart-healthy monounsaturated fats, iron, copper, magnesium potassium, and zinc too.

Earthy chanterelle mushrooms + sweet potato noodle goodness + fresh sage + vitamin filled spinach + cashew cream sauce = one delicious bowl of autumn comfort.

Sweet Potato Noodles with Chanterelles and Cashew Sage Sauce

Serves 2

½ cup raw cashews, soaked 6 hours or more*
2 tablespoons lemon juice
½ teaspoon salt
1 tablespoon tahini
2-3 leaves of fresh sage
½ cup of filtered water, or less
Freshly ground black pepper to taste
1 large shallot, thinly sliced, divided
2 tablespoons olive oil, divided
1 pound chanterelle mushrooms, sliced
2 sweet potatoes, spiralized
A large handful of fresh spinach
A few leaves of fresh sage, chiffonaded to garnish

Method:

Drain and rinse soaked cashews. Add to high-speed blender along with lemon juice, salt, black pepper, tahini, sage leaves, and ¼ cup of the filtered water. Blend on high until cashews are broken down and sauce is creamy – you may need to add in more water. Adjust until sauce is creamy with a thick consistency. Add in more sea salt and pepper to taste. Set aside while you sauté shallot.

In a large sauté pan on the stove, heat 1-tablespoon olive oil over medium heat. Add in entire shallot and sauté for 3 minutes until soft. Spoon half of the sautéed shallot into the blender along with cashew sauce. Blend on high to incorporate shallots into the creamy sauce. Set aside.

To the sauté pan with the other half of shallot, add in chanterelles and lightly sauté for 5-6 minutes. Season with sea salt and pepper and add in a bit more olive oil to the pan if mushrooms start to stick. Once mushrooms are lightly sautéed, remove them and shallots from pan and set aside.

Return the pan to medium heat and add in another tablespoon of olive oil. Add in the spiralized sweet potatoes and gently cook for 5-6 minutes, or until potatoes begin to soften. At this time, add in handful of spinach, pour in sauce, and add in reserved mushrooms and shallots. Let the whole creamy, dreamy sweet potato pasta goodness cook for 3-6 minutes, allowing enough time for the sauce to warm and spinach to wilt.

Divide mixture between two bowls and garnish with fresh sage. Enjoy!

Nourishing Notes:

-*Soak raw cashews in 1 cup filtered water
-Don’t have shallots? Swap with 3-4 cloves of garlic instead for more of garlic flavored sauce!
-Don’t have a spiralizer? Try using a vegetable peeler to make long strips of sweet potato goodness.