Vegan Sweet Potato Pasta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
2
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Calories
387 kcal
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Course
Main Course
Vegan Sweet Potato Pasta
Description
Vegan Sweet Potato Pasta combines roasted sweet potatoes, garlic, and a warming blend of spices into a silky sauce that coats cooked pasta. Roasting the sweet potatoes softens them and intensifies their natural flavor before blending with coconut cream, plant-based milk, and nutritional yeast for a creamy and slightly cheesy texture. The recipe balances sweetness with tangy mustard and earthy cumin and paprika, giving a subtle complexity to the sauce.
The pasta is cooked separately then stirred into the sauce, allowing it to absorb the flavors while retaining a tender bite. This dish suits a hearty, vegan meal and offers a pleasant alternative to traditional cheese-based pasta sauces.
The recipe includes suggestions for storing leftovers in the fridge for up to 3 days or freezing the sauce in cubes for up to 2 months. You can substitute nutritional yeast for vegan cheese or swap in any vegan cream for varied richness. To accommodate gluten-free diets, any gluten-free pasta may be used without affecting the sauce.
Ingredients
- 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
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.
Notes
- Store cooked sweet potato pasta in an airtight container in the refrigerator for up to 3 days and reheat gently, adding extra plant-based milk if needed to loosen the sauce.
- Freeze the sauce in ice cube trays before transferring to sealed bags; keep frozen up to 2 months and thaw in a pan before adding pasta.
- Replace nutritional yeast with vegan cheese when mixing sauce and pasta if preferred.
- Any vegan cream alternative can be used instead of coconut cream.
- Use gluten-free pasta to make the recipe suitable for gluten-free diets.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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