Shiitake Mushroom, Sweet Potato & Hazelnut Sauce

Directions

Sauté onions in oil until lightly browned.

In a large pot, combine half of the onions with the salt, ½ teaspoons rosemary, sweet potatoes and 1½ cup stock.

Cook until potatoes are tender.

Cool to room temperature and blend with milk and hazelnut butter until very smooth.

Set aside.

Combine remaining onions, mushrooms, tamari, pepper, remaining rosemary and 2 tablespoons water.

Cook for 5 minutes.

Add to sweet potato mixture and simmer for 5 minutes.

Serve hot over fresh pasta.