with sweet potato and cashews

  • 20 min
  • 2 pers.
Recipe by Michala Kramer



  • 250 g ribbon pasta
  • 150 g sweet potatoes
  • 1 dl. cooking cream
  • 1 tbsp red pesto (good quality)
  • Juice from 1/2 lime or lemon
  • Salt og pepper

Served with:

  • 1 bag of Earth Control Cashews
  • 1 handful of parsley
  • 1 tsp lime juice
  • 1 pinch of seman


Turn the oven at 180c degrees.

Wash the sweet potato and cut it over the long side. For this recipe, only 1/2 sweet potato (about 150 g) is needed. Pierce the potato, place it on a baking sheet and bake in a preheated oven for about 20 minutes until it is soft (note with a fork).

When the potato is done, scrape the contents out and mix in a mixer with cooking cream, red pesto, salt, pepper and lime juice. Use a small food processor, mini chopper or blender here. Mix the ingredients until you have a creamy and solid color.

Cook the strip pasta for 2-3 minutes (the pasta should not be cooked too long). Pour the water from the pasta and pour the warm cream into the pasta pan. Gently mix it all around.

Chop the cashews roughly and sprinkle on top of the dish along with some lime juice, fresh parsley and sesame seeds.


Our carefully selected cashew nuts come primarily from Vietnam and India, which are some of the world's largest producers of cashew nuts due to the warm climate. Cashew nuts grow in the stem of the ca[...]
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