Super Creamy Sweet Potato Mac

Ingredients

8 ounces shell pasta (I like the Ancient Harvest GF kind)

1⁄2 Sweet Potato

1⁄2 Apple

1 cup Silk Unsweetened Cashewmilk (or sub your favorite milk)

1 teaspoon worchestershire sauce

1⁄4 cups Chickpeas

1⁄2 teaspoons Spicy Brown Mustard

1 teaspoon Ketchup

1 teaspoon Montreal Chicken Seasoning

1⁄8 teaspoons Sea Salt

1⁄2 cups organic corn kernels

1⁄4 cups chopped cashews (optional)

1 field roast vegan sausage, apple sage (or sub chicken sausage -- optional)

Cook your pasta according to the instructions on the box -- generally boiling in water for 8 minutes. Then, remove from heat, drain, and set aside.
Cook your sweet potato -- you can either microwave it for 4 minutes or boil it for 12.
In a high powered blender (I use a Blendtec), combine the cooked sweet potato, raw apple (seeds and core removed), cashewmilk, chickpeas, worchestershire, mustard, ketchup, montreal chicken seasoning, and sea salt. Blend until smooth.
In a medium mixing bowl, stir the sweet potato mixture into the cooked pasta and add in the corn and cashews.
(optional) - dice up a cooked field roast vegan sausage or chicken sausage and stir it in.
Serve hot or cold.