1 cup of Mashed Sweet Potato
1 cup unflavored Plant Based Milk
1/4 cup Nutritional Yeast
1 tablespoon fresh Lemon Juice
1 teaspoon Onion Powder
1 /2 tsp of Garlic Powder
1/2 teaspoon Cayenne Powder
1/4 tsp of Cumin
1 teaspoon Salt
1 cup of chopped Collard Greens
Pasta of your choice , cooked as directed (I recommend quinoa or chickpea gluten-free pasta)
Peel and chop your sweet potato into chunks. Boil the chunks til fork tender. Drain. Mash.
Add all the sauce ingredients except the collard greens to a blender.
Blend til smooth.
Put the sauce and collard greens into a pot and warm over medium heat.
Add your cooked pasta and mix well.