Vegan Sweet Potato Pasta

Name: Vegan Sweet Potato Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 ½ lbs sweet potato; 1 tbsp olive oil; 1 tsp salt; 8 oz Pasta of Choice; 3 cloves garlic; 2 cups plant based milk; ¼ cup nutritional yeast; ½ cup coconut cream; 1 tbsp mustard; 1 tsp cumin; 1 tsp paprika; ½ tsp black pepper

User Reviews

4.9

60 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
2
Calories
387 kcal
Course
Main Course
Cuisine
Italian, American, Vegan

Vegan Sweet Potato Pasta

Omar Parker

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This vegan sweet potato pasta is the perfect weeknight meal! Comforting and packed full of rich, bold flavors, it’s also easy to make and requires just simple ingredients. A true dairy-free delight!

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Ingredients

Servings

1 ½ lbs sweet potato (around 2 medium sweet potatoes)
1 tbsp olive oil
1 tsp salt
8 oz Pasta of Choice
3 cloves garlic
2 cups plant based milk
¼ cup nutritional yeast
½ cup coconut cream
1 tbsp mustard
1 tsp cumin
1 tsp paprika
½ tsp black pepper

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Instructions

Preheat the oven to 180 degrees C/350 F. Peel the sweet potatoes and chop them into bite-sized pieces. Transfer them to a baking tray, drizzle with olive oil and season with 1 tsp salt. Roast for around 25 minutes, until fork tender.
Cook the pasta of your choice according to instructions on packaging. This usually takes 10-12 minutes.
Transfer the sweet potato to a blender or food processor together with the garlic, plant based milk, nutritional yeast, coconut cream, mustard, cumin, paprika, the rest of the salt salt and pepper, and blend until smooth.
Pour the sauce into a frying pan over a low-medium heat and add the pasta. Stir together for a couple of minutes. Serve immediately.

Equipments used:

Notes

Recipe tips and notes
You can keep sweet potato pasta in the fridge in an airtight container for up to 3 days. Reheat on the stove or the microwave, adding extra plant based milk if necessary.
To freeze the sweet potato pasta sauce, transfer it to ice cube trays and leave in the freezer until completely frozen. Next, transfer them to ziplock bags and keep in the freezer for up to 2 months. To thaw, place in a frying pan or saucepan and allow to melt before adding cooked pasta.
Instead of the nutritional yeast, you can mix in in a handful of vegan cheese when adding the sauce to the pasta.
You can use any vegan cream alternative of your choice.
To make this recipe gluten-free, simply use any gluten-free pasta.

Nutrition Information

Show Details

Calories 387kcal (19%) Carbohydrates 55g (18%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 895mg (37%) Potassium 764mg (22%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 24389IU (488%) Vitamin C 6mg (7%) Calcium 218mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 387 kcal

% Daily Value*

Calories	387kcal	19%
Carbohydrates	55g	18%
Protein	8g	16%
Fat	17g	26%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	895mg	37%
Potassium	764mg	16%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	24389IU	488%
Vitamin C	6mg	7%
Calcium	218mg	22%
Iron	3mg	17%