Balsamic Mushroom Pasta + Sweet Potato Tomato Sauce
Serves: 4
  • For the sauce
  • 1 sweet potato, chopped large
  • 1 tomato, quartered
  • ¾ cup coconut milk (canned)
  • ½ tsp salt (+ more, to taste)
  • Water, if needed
  • For the rest
  • 12 oz pasta
  • 2-3 tbsp ghee or coconut oil
  • 6 cups sliced mushrooms
  • 3-4 cloves garlic, minced
  • Pinch of salt
  • Pinch of black pepper
  • ¼ cup balsamic vinegar
  • ¼ cup thinly sliced fresh basil
  • ¼ cup goat cheese crumbles (optional)
  1. Make the sauce. Boil sweet potato chunks until soft, about 15 minutes. Add to a blender with tomato, coconut milk, and salt. If your blender is not vented, wait until potato has cooled before blending. Puree until smooth, adding water if needed to thin to desired consistency. Taste and season with more salt and pepper, if needed
  2. Make pasta according to package instructions.
  3. While pasta is boiling, melt ghee or coconut oil in a large skillet over medium-low heat. Add mushrooms, shake the pan to get them in a single layer, and let sit for a couple minutes. Add garlic, salt, pepper, and basil and stir, then stir in balsamic vinegar. Let cook for about 5 more minutes.
  4. Mix pasta with sauce and mushrooms and divide onto plates. Garnish with extra basil and goat cheese, if using.
Recipe by good witch kitchen | holistic nutritionist at