Sweet Potato-Fusilli Casserole
Sweet Potato-Fusilli Casserole
- 1 sweet potato
- 1 cup fusilli
- 1/2 onion (chopped)
- 1 tsp salt
- 1 tsp garlic (minced)
- 1 tsp hot pepper flakes
- 1 tsp paprika
- 1 cup almond milk
- 1 can can chickpeas (220g)
- 1 tbsp olive oil
- In a pot, bring water with salt to boil
- Add fusilli and cook according to packaging
- In the meantime, slice the potatoes into thin slices
- Spread a casserole dish with olive oil and start a layer with half of the potato slices
- Mix the chickpeas, chopped onion and the fusilli together, place on top of the first potato layer
- Top with another layer of the rest of your potato slices
- In a small bowl mix together with paprika and pepper flakes
- Pour into the dish and cover with aluminium foil
- Bake covered for 25 minutes, than remove foil and bake for another 5-10 minutes until crisp and tender
