Creamy Chipotle Sweet Potato Pasta
User Reviews
5
86 reviews
Excellent
Creamy Chipotle Sweet Potato Pasta
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Creamy Chipotle Sweet Potato Pasta features a rich sauce made by blending baked sweet potatoes with soaked sunflower seeds and chipotle peppers for a smoky, smooth texture. Cooked pasta is combined with a flavorful sauté of onion and garlic, then coated with the creamy, tangy sauce enhanced by lime juice, nutritional yeast, and plant-based milk. Vegan sausage adds a savory protein element, complementing the comforting and mildly spicy nature of the dish.
Description
This recipe starts by baking sweet potatoes to tender softness, providing the base sweetness and creaminess for the sauce. Sunflower seeds soaked in boiling water add body and richness when blended with chipotle peppers in adobo, contributing a smoky heat. Onion and garlic are sautéed in olive oil for a fragrant foundation.
The sauce includes nutritional yeast, which lends a subtle cheesy note, and lime juice for acidity that balances the sweet and smoky flavors. The sauce is thinned with plant-based milk and water to reach a creamy consistency that coats pasta well. Vegan sausage adds a protein contrast with savory flavors and texture.
Cooked pasta is tossed with the sauce and sausage, making for a hearty vegan meal with smoky warmth from the chipotle and natural sweetness from the sweet potatoes. Pasta water is reserved to adjust sauce thickness as needed.
Sweet potatoes can be pre-roasted ahead of time to ease meal prep. Cashews can be used as an alternative to sunflower seeds for an even creamier sauce. Various plant-based milks may be substituted depending on preference.
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Ingredients
- 1 pound sweet potatoes 454g
- 1/2 sunflower seeds 70g, soaked in boiling water for 30 minutes
- 1 tablespoon olive oil
- 1 yellow onion finely chopped, medium
- 4 cloves garlic chopped
- 2 chipotle peppers in adobo (use just 1 pepper for a milder heat; see the “Substitutions” section above for substitute options)
- 1 teaspoons kosher salt plus more to taste
- black pepper to taste
- 3 tablespoons nutritional yeast
- 1 - 1 1/2 tablespoons lime juice fresh
- 1 cup plant-based milk creamy, 240mL, or canned lite coconut milk
- 1/2 - 3/4 cup water 120-180 mL
- 12 -14 ounces pasta 340-400g, of choice
- 3-4 vegan sausage links such as Beyond Meat sausage
Instructions
- Bake your sweet potatoes. Preheat the oven to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a baking sheet (line with parchment paper for easy cleanup). Bake for 45-60 minutes (depending on size), or until the potatoes are fork-tender and don’t give any resistance.1. NOTE: you can also roast/bake the sweet potatoes up to a few days in advance.
- Meanwhile, soak the sunflower seeds in boiling water for 30 minutes (or longer). After soaking, drain.
- Shortly before the sweet potatoes are done baking, start cooking your pasta and start cooking the onions/garlic.
- For the pasta, bring a large pot of salted water to a boil. Once boiling, add your pasta of choice and cook according to the package instructions until just al dente (don’t overcook)! Before draining, be sure to reserve at least 1 cup of pasta water and set aside. Or, drain the pasta in a colander set over a bowl to catch the pasta water.
- For the onions and garlic, heat a large frying pan over medium-high heat with the olive oil. Once hot, add onions and season with a pinch of salt. Stir occasionally and cook until a light brown fond starts to form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until onions are softened and golden brown, 9-10 minutes.
- Add the garlic and stir frequently for 1-2 minutes, until lightly golden. Turn off the heat and transfer the onions/garlic to a stand blender (or food processor). Wipe out the frying pan.
- Make the chipotle sweet potato sauce. Peel and discard the baked sweet potato skins (use oven mitts or wait until they’re slightly cooled). Add the potato flesh to the blender with the onion-garlic mixture. Add the soaked and drained sunflower seeds, chipotle peppers, 1 teaspoon kosher salt, black pepper to taste, nutritional yeast, lime juice, plant-based milk, and 1/2 cup (120 mL) of the water. Blend on high speed until smooth, creamy, and thick, scraping down the sides as needed. Add the remaining 1/4 cup water (60 mL) if needed to thin out (you can also thin out the pasta sauce with the pasta cooking water). Taste for seasonings.
- Mix the pasta and sauce. Pour the sauce into the wiped-out frying pan. Heat up for 30-60 seconds, then add the hot cooked pasta into the sauce. Toss to combine with tons or a wooden spoon, and add a ladle or two of pasta water as needed to achieve your desired pasta sauce consistency. It should be thick and creamy yet thin enough to coat the pasta.
- Serve the pasta with your favorite protein. For Beyond Meat sausage, heat up a frying pan (the same one used for the onions/garlic) over medium-high heat with a tiny drop of oil. Add the sausage links directly to the pan, and then use a wooden spoon to crumble them, similar to traditional sausage. Cook for a few minutes until well browned.
Notes
- Cashews can replace sunflower seeds for a creamier sauce texture.
- Oat, cashew, or carton coconut milk are recommended plant-based milk options for the sauce.
- Protein such as vegan sausage can be omitted or substituted to suit dietary preferences.
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
66g
(22%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Sodium
325mg
(14%)
Potassium
574mg
(12%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
10985IU
(220%)
Vitamin C
6mg
(7%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 66g | 22% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 325mg | 14% |
| Potassium | 574mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 10985IU | 220% |
| Vitamin C | 6mg | 7% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
86 reviews
Excellent
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