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1. Peel the sweet potatoes, cut them into small cubes and cook them in lightly salted water until soft. Drain well, allow the steam to escape and mash until smooth.
2. Combine about 400 g of sweet potato mash with 300 g of spelt flour, 1 tsp salt and a little nutmeg. Knead into a soft, workable dough. If the dough is still very sticky, gradually add a little more flour.
3. Bring a large pot of salted water to a gentle boil. Take a portion of the dough in your hand and use clean kitchen scissors to cut small pieces directly into the hot water. Once the pasta pieces rise to the surface, leave them to cook for another 1–2 minutes. Remove with a slotted spoon and drain well.
4. Soak the Vantastic Minced Pea according to the package instructions. Drain and squeeze out any excess liquid thoroughly.
5. Heat a little oil in a large frying pan and fry the Minced Pea over a high heat until lightly browned. Finely chop the onion and garlic, add them to the pan and fry for a few minutes. Stir in the tomato paste and cook for another 1–2 minutes to develop a deeper flavour.
6. Add the passata and season with oregano, smoked paprika, salt, pepper and optional chilli flakes. Simmer the sauce over a medium heat for about 10 minutes. Stir in the oat cuisine and season with Vantastic nutritional yeast flakes. Allow the sauce to simmer gently for another few minutes.
7. Serve the sweet potato scissor-cut pasta with the Minced Pea bolognese and crumble Simply V Hirte Mild Würzig over the top. Garnish with fresh sage, toasted pumpkin seeds and chilli flakes if desired.
8. Tip: For even more roasted flavour, briefly fry the cooked pasta in a little oil with fresh sage before serving.
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