Nuts (I used Brazils and Almonds)
Garlic (Really Garlicky Patagonian Garlic used. Mmmmn.)
Pinch vegetable stock
Cut sweet potatoes into lumps, and steam until partly cooked.
Put nuts into blender, whoozh until ground, then add water and pinch of vegetable stock until get a good milk consistency.
Finely chop garlic.
Mix sweet potatoes, peas, garlic, pasta, thyme, and nut milk together; you'll need enough liquid to cover the other ingredients - I watered down my nut milk at this point. Bake in a casserole for c.45 minutes (depending on amount made).
Warning: this looked absolutely disgusting, but tasted lovely.