You’re about to discover a pasta dish that blends simplicity with satisfying richness—sweet potato pasta. This cozy, creamy creation brings together the sweetness of roasted potatoes with bold, savory ingredients to give you a meal that feels indulgent but is still plant-based and wholesome. Whether you’re vegan, vegetarian, or just someone who appreciates comforting food, this is one dish you’ll want to keep on repeat.
Why We Love This Sweet Potato Pasta Recipe
There’s a lot to appreciate about this sweet potato pasta. First, it takes comfort food to a new level by using nutrient-rich ingredients that don’t compromise on taste. The sweet potatoes add body and sweetness to the sauce, while garlic, mustard, cumin, and paprika layer in savory, slightly spicy notes.
Second, it’s incredibly easy to put together. With only one pan for the sauce and a blender for mixing, cleanup is fast—just what you want after a busy day. Plus, the ingredients are flexible. If you don’t have one thing, you can usually swap it without a problem.
Another reason this pasta is a favorite? It’s naturally vegan. You don’t need to search for hard-to-find items. Everything from the plant milk to the coconut cream is widely available in grocery stores. And if you’re trying to eat more vegetables, this meal sneaks them in effortlessly.
Ingredients for Sweet Potato Pasta
To make this pasta dish, you’ll need just a few staples. Each item brings its own character, creating a sauce that’s creamy, rich, and layered with taste.
- 1 ½ lbs sweet potato (about 2 medium-sized)
- 1 tbsp olive oil
- 1 tsp salt (divided)
- 8 oz pasta of your choice
- 3 garlic cloves
- 2 cups plant-based milk
- ¼ cup nutritional yeast
- ½ cup coconut cream
- 1 tbsp mustard
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp black pepper
How to Make Sweet Potato Pasta Directions
Start by getting your oven ready. Preheat it to 180°C or 350°F. While the oven is warming up, peel your sweet potatoes and cut them into chunks. Keep the pieces evenly sized so they cook at the same rate. Spread them on a baking tray, drizzle with olive oil, and season with salt. Roast them for about 25 minutes, or until they’re soft when pierced with a fork.
While the sweet potatoes roast, bring a pot of water to a boil and cook your pasta according to the instructions on the package. Most types will take around 10 to 12 minutes. Once they’re cooked, drain and set aside.
After your sweet potatoes are tender and roasted, transfer them to a blender or food processor. Add in the garlic, plant milk, nutritional yeast, coconut cream, mustard, cumin, paprika, the remaining salt, and black pepper. Blend everything together until the sauce becomes smooth and creamy. You want a silky texture here—if it feels too thick, add a bit more plant milk to adjust.
Now it’s time to combine. In a large frying pan over low to medium heat, pour in the sweet potato sauce. Let it warm gently, then add the cooked pasta. Stir everything together until the pasta is evenly coated and the sauce is heated through. You don’t need to cook it long—just enough for the flavors to come together and the dish to feel hot and fresh.
Serve your pasta right away while it’s warm and creamy. The sauce clings to every bite, giving you a satisfying forkful every time.
How to Serve Sweet Potato Pasta
When it comes to serving sweet potato pasta, the best approach is to keep it simple and let the flavors shine. Serve it in a shallow bowl to show off the golden-orange hue of the sauce—it’s vibrant and inviting. A sprinkle of freshly chopped herbs like parsley or chives adds color and a fresh note.
You can also top it with a spoonful of plant-based cheese or a few red pepper flakes if you like a little heat. For extra crunch, toss some roasted pumpkin seeds or crushed walnuts on top.
This pasta pairs beautifully with a crisp salad on the side—something leafy and green, like arugula or baby spinach with lemon vinaigrette. If you want a more filling meal, serve it with a slice of crusty bread or toasted garlic flatbread. No matter how you present it, this dish delivers big on comfort and flavor.
Expert Tips: Sweet Potato Pasta
- Blend while warm: Blending warm roasted sweet potatoes gives you the smoothest sauce. Just be cautious with steam if using a blender with a tight lid.
- Season in stages: Add salt to the potatoes before roasting, then taste and adjust once the sauce is blended. This builds deeper flavor.
- Use good pasta water: If your sauce seems too thick after mixing, you can loosen it with a bit of the reserved pasta water. It also helps the sauce stick to the noodles.
- Don’t overheat the sauce: Once the sauce is in the pan, keep the heat low. This keeps it from separating and helps maintain a creamy texture.
- Add veggies: Stir in sautéed mushrooms, spinach, or kale for more texture and nutrients. They work well with the flavor of the sauce and make the dish more robust.
How to Store Sweet Potato Pasta
If you have leftovers, you can store this pasta easily. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to three days. When you’re ready to eat it again, reheat gently on the stove or in the microwave. You may need to add a splash of plant-based milk to loosen the sauce, as it can thicken in the fridge.
If you’d like to store just the sauce, you can freeze it. Pour it into ice cube trays and freeze until solid. Then transfer the cubes to a freezer bag or airtight container. This way, you can thaw only what you need and have quick pasta sauce on hand for busy nights.
Variation of Sweet Potato Pasta
You can change up this recipe in many ways depending on what you have or what you’re craving. Try using butternut squash instead of sweet potato for a slightly lighter, nuttier flavor. The method stays the same—roast, blend, and enjoy.
If you prefer a spicier sauce, add a dash of cayenne or chili flakes before blending. Or go for a smoky twist with a bit of smoked paprika instead of the regular one.
Want more protein? Mix in cooked lentils, white beans, or chickpeas to the sauce or stir them in with the pasta. They blend well and make the dish heartier without changing the flavor much.
For a herby version, add fresh basil or thyme while blending the sauce. And if you’re gluten-free, just use your favorite gluten-free pasta variety—it works beautifully with the sauce.
FAQ: Sweet Potato Pasta
Can I make sweet potato pasta ahead of time?
Yes, you can prepare the sauce in advance and keep it in the fridge or freezer. Just cook fresh pasta when you’re ready to serve and reheat the sauce gently before mixing.
Is sweet potato pasta healthy?
It’s packed with fiber, vitamins, and plant-based fats. Sweet potatoes bring beta-carotene and complex carbs, while coconut cream adds richness without dairy.
What’s the best pasta to use?
Any type works, but short noodles like penne or fusilli hold onto the sauce well. Gluten-free and whole grain options are great too.
How do I thin the sauce if it’s too thick?
Add a little plant-based milk or reserved pasta water. Stir well while heating to bring it to your preferred consistency.
Can I add extra vegetables to the dish?
Definitely. Roasted mushrooms, spinach, or zucchini make great additions and add more texture and flavor.
Sweet Potato Pasta
Equipment
- Oven
- Blender or Food Processor
- Large Pot
- Frying Pan
Ingredients
- 1 1/2 lbs sweet potato (about 2 medium-sized)
- 1 tablespoon olive oil
- 1 teaspoon salt (divided)
- 8 oz pasta of your choice
- 3 cloves garlic
- 2 cups plant-based milk
- 1/4 cup nutritional yeast
- 1/2 cup coconut cream
- 1 tablespoon mustard
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (180°C). Peel and cut sweet potatoes into even chunks, drizzle with olive oil, and sprinkle with salt. Roast for about 25 minutes until tender.
- While sweet potatoes roast, boil water in a pot and cook the pasta according to package instructions. Drain and set aside.
- Once roasted, transfer sweet potatoes to a blender. Add garlic, plant-based milk, nutritional yeast, coconut cream, mustard, cumin, paprika, remaining salt, and black pepper. Blend until smooth and creamy.
- In a frying pan over low to medium heat, pour in the sweet potato sauce. Add the cooked pasta and stir until evenly coated and heated through.
- Serve immediately, garnished with freshly chopped herbs if desired.
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