Sweet potato pasta with turmeric and courgette

I am still breastfeeding little George so I am forever hungry! If I don't prepare a sustaining lunch I end up living out of the pantry and snacking all day. This simple meal is one of my favourites, its so easy and is exceptionally good for you. It's completely plant based using nutritional yeast to mimic a cheesy flavour and ground up seeds as a gluten free alternative to breadcrumbs.


Why eat turmeric daily -
Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, haemorrhage, toothache, bruises, chest pain, and colic.
Source www.theworldshealthiestfoods.com

RECIPE
1 large sweet potato / or 5-6 small 
Wholemeal pasta - enough for 4 people ( about 300g )
2 courgettes, thinly sliced + flowers if you have some in the garden
Himalayan or good quality sea salt 
1 tsp grated fresh turmeric
1 tbsp nutritional yeast 
Extra virgin olive oil
1 tbsp maple syrup
Pepper to activate turmeric
Seed crumb

Steam or bake your sweet potatoes until the centres are soft. Allow to cool- meanwhile cook your pasta according to instructions on the packet or if using fresh pasta. Drain pasta. Peel the skins off your sweet potatoes and mash in a medium sized bowl. Add the remaining ingredients leaving out the courgettes and seed crumb. In a small skillet cook your courgettes in a little olive or coconut oil until browned and soft. Fold through the pasta once finished. Top with your seed crumb ( Mixed seeds milled or blended down until a fine crumb. I used sunflower and sesame )