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Meera Sodha's vegan recipe for baked pasta with sweet potato and miso
THE GUARDIAN13Ingredients
75Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 750 grams sweet potato (ie, about 3, peeled and cut into 1cm-thick rounds)
- rapeseed oil
- salt
- 680 grams passata (bottle)
- 150 grams sun dried tomato paste
- 1/2 tsp. chilli powder (kashmiri)
- 1 garlic clove (peeled and roughly chopped)
- 2 Tbsp. miso (brown)
- 750 mL unsweetened non-dairy milk
- 5 Tbsp. cornflour
- 250 grams lasagne sheets (wholewheat)
- 250 grams spinach (young)
- 75 grams panko breadcrumbs
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