Sweet Potato Pasta Sauce with Spaghetti
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
307 kcal
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Course
Condiments
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Cuisine
Italian
Sweet Potato Pasta Sauce with Spaghetti
Description
Sweet Potato Pasta Sauce with Spaghetti features a blend of roasted red bell pepper and sweet potato that forms the base of a creamy sauce. Roasting brings out the natural sweetness and deep flavors of the vegetables while the sautéed onions and garlic add aroma and depth. The sauce is blended smooth with plant-based milk and nutritional yeast, which adds a subtle cheesy note, along with seasonings like smoked paprika, salt, and black pepper for balance.
The pasta is cooked separately and then tossed with the sauce, allowing for control over the final texture. This results in a velvety coating around al dente spaghetti strands, creating a nourishing and comforting dish without dairy. The unique use of sweet potato gives a lightly sweet undertone that complements the roasted pepper's savory quality.
This pasta is well suited for serving with fresh herbs or additional sautéed vegetables to provide contrast in texture and color. It can be enjoyed as a satisfying main dish for any dinner occasion.
To save time, the bell pepper and sweet potato can be roasted ahead, and the sauce gently reheated before combining with freshly cooked pasta. Leftovers keep well if the sauce and pasta are stored separately and reheated properly.
Ingredients
- 1 red bell pepper
- 1 large sweet potato peeled and cut into ½ inch cubes
- 12 ounces spaghetti
- 1 tablespoon of oil
- ½ onion diced, medium sized
- 3 garlic minced, large cloves
- 1 cup plant-based milk unsweetened, plain
- 2 tablespoons nutritional yeast
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Stab a few holes into your red pepper and roast in the oven for about 10 minutes. Remove from heat, add the sweet potato to the baking sheet, and bake for another 20 minutes.
- While the vegetables roast, cook your pasta according to package instructions.
- In a large skillet, heat the oil and saute the onions until fragrant and translucent. When they become tender, add in your garlic and cook for another 30 seconds.
- When the roasting is complete, allow it to cool and then remove the skin off your pepper and take out the seeds.
- Blend the roasted and sauteed vegetables in a blender until a smooth and creamy sauce is formed.
- Mix the sauce into your pasta.
Notes
- Roast bell pepper and sweet potato ahead to shorten cooking time when preparing the sauce.
- Reheat sauce gently over low heat before combining with freshly cooked pasta for best texture.
- Store sauce and pasta separately in the refrigerator for up to five days to maintain quality.
- Cook pasta just until al dente to ensure it holds up well when mixed with the sweet potato sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 381mg | 16% |
| Potassium | 434mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 8743IU | 175% |
| Vitamin C | 28mg | 31% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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