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Sweet Potato and Parsnip Spaghetti with Spinach Ricotta

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Ankita Murray @the_clumsy_vegan

Ingredients

Roasted Vegetables

  • 1 Sweet Potato spiralized
  • 1 Parsnip spiralized
  • 1 tbsp Polenta
  • 1 tbsp Olive Oil
  • Salt & Pepper to taste
  • 1 tbsp Agave

Spinach Ricotta

  • 2 cups Spinach
  • 1/3 cup Cashews soaked in boiled water for 30 minutes
  • 1 tbsp Nutritional Yeast
  • 1 tsp Apple Cider Vinegar
  • 2 tsp Smoked Salt

Instructions

Roasted Vegetables

  • Mix all the ingredients together and roast in a preheated oven at 200 C until cooked through.

Spinach Ricotta

  • Simply blend together on a food processor. 
  • To assemble, serve the roasted veggies on a plate and add dollops of spinach ricotta all over the plate. Enjoy!

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