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!
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I have to say that my favorite way to eat vegetables is blending them into pasta sauces. I mean, hidden vegetables just don’t get much better.
For instance, you can make everything from butternut squash mac and cheese to roasted red pepper pasta. The possibilities are truly endless.
And this sweet potato pasta is pretty much as good as it gets. Especially during the colder seasons, when comfort food is the way forward, it’s the best dinner anyone could wish for.
It’s certainly one of my favorites! I’ve had it on repeat, and I’m sure you’ll want to do the same.
Vegan sweet potato pasta sauce
This sweet potato pasta is perfect for weeknights when you want something quick and cozy. The sauce uses sweet potatoes as the main ingredient. Roasting the sweet potatoes first results in a deep, savory flavour.
Then, all you have to do to make the sauce is blend the roasted sweet potato with the other ingredients. And don’t worry, these are very simple!
While a lot of vegan pasta sauces use cashews, I kept this one nut-free. Instead, extra creaminess is added using coconut cream.
But don’t worry, due to the spices and sweet potato the sauce doesn’t take like coconut at all.
Instead, the resulting flavor of the vegan sweet potato pasta sauce is cheesy, earthy and with a hint of smokiness. It’s good enough to eat by itself with a spoon.
And, you need just 30 minutes to make this easy dinner from start to finish. In my opinion, it just doesn’t get much better.
How to make vegan sweet potato pasta
Firstly, 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 sea salt. Now, it’s time to roast for around 25 minutes, until fork tender.
When the sweet potato is almost done, start cooking pasta of your choice according to instructions on packaging. This usually takes 10-12 minutes. Drain the pasta when it’s ready.
Next, transfer the sweet potato to a blender or food processor together with the garlic, plant based milk, nutritional yeast, coconut cream, mustard, cumin, paprika, salt and pepper and blend until smooth.
Be patient to make sure the texture is as creamy as possible, with no chunks.
Now, pour the sauce into a frying pan over a low-medium heat and add the pasta. Stir together for a couple of minutes, until warmed through and thoroughly combined.
Serve, garnish with fresh herbs, and enjoy!
Tips and ingredient substitutions
The sweet potato is a key ingredient here, but if you have none on hand, you can replace it with butternut squash or pumpkin of your choice.
I wouldn’t recommend skipping the nutritional yeast. It’s the key to creating a cheesy flavour. But if you want, you can instead mix in a handful of vegan cheese when adding the sauce to the pasta.
Instead of the coconut cream, you can use any vegan cream alternative of your choice.
If you want to make the sweet potato sauce spicier, add a couple of fresh chili peppers.
To make this recipe gluten-free, simply use any gluten-free pasta.
Feel free to add any vegetables of your choice by sautéing them in the frying pan before adding the pasta and the sauce.
You can also add chickpeas, any other bean/lentil variety, or top with crispy tofu for extra protein.
How to store and freeze sweet potato pasta sauce
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. You can then transfer them to zip lock 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.
Other ways to use the sweet potato sauce
The great thing about this sweet potato sauce is just how versatile it is! You can use it a dairy-free cheese sauce alternative in so many recipes.
For instance, you can use it as a dip for zucchini fries, or for crispy sweet potato wedges. It also makes a fantastic sauce for wraps and sandwiches, such as a vegan Crunchwrap supreme.
Other amazing sweet potato recipes
- My sweet potato skillet is perfect for breakfast!
- You can't go wrong with cheesy sweet potato noodles.
- Sweet potato soup is cozy and comforting
Recipe
Equipment
- Conventional oven
- Baking tray
- Blender or food processor
- Frying pan
Ingredients
- 1 ½ lbs sweet potato (around 2 medium sweet potatoes)
- 1 tbsp olive oil
- 1 tsp salt
- 3 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.1 ½ lbs sweet potato, 1 tbsp olive oil, 1 tsp salt
- Cook the pasta of your choice according to instructions on packaging. This usually takes 10-12 minutes.3 oz pasta of choice
- 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.1 tsp salt, 3 cloves garlic, 2 cups plant based milk, ¼ cup nutritional yeast, 1 tbsp mustard, 1 tsp cumin, 1 tsp paprika, ½ tsp black pepper, ½ cup coconut cream
- 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
- 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
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