Vegan Roasted Sweet Potato and Kale With Bucatini Pasta and Pecan Breadcrumbs


Vegan Sweet Potato and Kale Bucatini With Pecan Breadcrumbs

On my Twitter timeline, I saw this recipe tweet from Bon Appetit for, "Winter Squash and Kale Pasta With Pecan Breadcrumbs," by John Dearth from The Lantern Inn in Wassaic, NY. Immediately I stopped and thought Fall. What a gorgeous Autumn themed dish!


So of course, I had to make it.


Vegan Sweet Potato and Kale Bucatini With Pecan Breadcrumbs Fork

I didn't have the exact ingredients at home, but I had close enough. Here are the modifications I made to John's recipe including making the dish vegan:

  • Roasted cubed sweet potato in place of cubed butternut squash

  • Dried rosemary in place of dried oregano

  • Bucatini pasta. This is like next level spaghetti because it has a hole running through the center

  • Vegan butter

  • Bumped up the lemon juice to 1/3 cup from 1/4 cup because I love lemony kick

  • Skipped the parmesan. (There is plant-based parmesan if you'd like to use it.)

I roasted the cubed sweet potato with rosemary, salt, pepper, and avocado oil at 400º for 20 minute.


Get creative with this dish! Other winter squashes you can use include pumpkin, delicata, kabocha, red kuri, or acorn. Also, have some fun with color and use purple potatoes.


ENJOY!


For Pinterest: