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Vegan Sweet Potato Pasta
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!
Prep Time
5 mins
Cook Time
5 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
- 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
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
% 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.