5 from 204 votes
Sweet Potato Pasta Sauce with Spaghetti
This Sweet Potato Pasta Sauce combines roasted red bell pepper and sweet potato to create a creamy, naturally sweet sauce that pairs well with spaghetti. The sauce is smooth from blending roasted and sautéed vegetables with plant-based milk and nutritional yeast, offering a mildly smoky flavor from smoked paprika. This recipe is ideal for those seeking a comforting, dairy-free alternative to traditional pasta sauces and can be served with herbs or extra vegetables to enhance the meal.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
servings
Calories:
307 kcal
Course:
Condiments
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 307
% 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.