This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal.  As used for this recipe; a spiral cutter gives you the ability to transform many vegetables into spiral strands that resemble pasta.

Ingredients for two servings:

• 3 oz oil blend
• 4 cloves garlic rough chop
• 2 oz onion, chopped
• 6 oz Caribou Russet potato, spiralized #
• 4 oz butternut squash, spiralized
• 4 oz carrot, spiralized
•  2 sprigs rosemary, chopped
• 3 oz garbanzo beans
• 2 oz cream sherry
• 4 oz vegetable stock
• 2 oz hummus to thicken sauce
• S&P to taste
• Optional: fold in baby arugula or spinach

1. Heat oil, sauté potato, butternut squash and carrot to wilt; about 2 minutes. Add garlic, onion, rosemary and garbanzo beans continue to cook for one minute.
2. Deglaze with cream sherry and reduce by half, add vegetable stock. Cook until vegetables are al dente. Be sure heat is not too high as you will need some remaining stock to crate sauce. Turn heat off and fold in hummus, this will cream a cream-like sauce texture without the addition of cream.
3. S&P to taste
4. Serve as you would serve pasta…Yum!

Note: As a rule of spiralization you should use proper sized non-hollow vegetables. For instance, the top solid portion of a butternut squash, the top thick portion of carrots and parsnips…etc. Golden beets and turnips would be great additions.

More About Caribou Russets Recipe: Caribou Shrimp Recipe: Caribou Lasagna

INGREDIENTS
Serves: 100

24 lbs fresh, peeled coarsely shredded sweet potatoes item #16015
13 lbs 12 oz canned low-sodium garbanzo beans with liquid
2 cups vegetable oil
2 tablespoons, 2 teaspoons salt
2 tablespoons, 2 teaspoons granulated garlic
3 1/2 cups finely diced, fresh green onion
1 tablespoon, 1 teaspoon ground black pepper
2 tablespoons, 2 teaspoons onion powder
2 tablespoons, 2 teaspoons ground cinnamon
1 cup enriched all-purpose flour

DIRECTIONS

1. 1. Spread shredded sweet potatoes evenly on a sheet pan (18″x26″x1″) lightly coasted with pan release spray – use 4 pans.
   2. Bake sweet potatoes until slightly tender, do not over cook. Convection oven: 350˚F for 15 minutes.
   3. Puree garbanzo beans, including the liquid, in a food processor to a smooth consistency.
   4. Combine sweet potatoes, pureed garbanzo beans, oil, salt, garlic, onions, pepper, onion powder, cinnamon and flour. Mix well.
   5. Refrigerate at 40˚F for 40-50 minutes to make tots easier to form.
   6. Using a No. 40 scoop, place mixture 1-inch apart on sheet pan (18″x26″x1″) lined with parchment paper and lightly coated with pan release spray. Use 8 pans, Make 600 tots.

Serving: 6 tots provides, 3/8 cup red/orange vegetable and 3/8 other vegetable. The legumes in this recipes contribute to the other vegetable subgroup and not the meat/meat alternative component.