Sweet Potato Pasta
This cozy, creamy sweet potato pasta blends roasted sweet potatoes with savory ingredients for a satisfying, plant-based meal.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of plant-based milk to loosen the sauce if needed.