4.9 from 60 votes
Vegan Sweet Potato Pasta
This vegan sweet potato pasta features a creamy, smooth sauce made from roasted sweet potatoes blended with garlic, plant-based milk, nutritional yeast, and spices. The roasted sweet potatoes add natural sweetness and a velvety texture, blending seamlessly with the pasta. The addition of coconut cream provides richness, while mustard and cumin introduce subtle savory notes. It's a comforting plant-based dish that works well as a warm meal and can be customized with different vegan creams or gluten-free pasta options.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
2
Calories:
387 kcal
Course:
Main Course
Cuisine:
Italian, American, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 387
% 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.