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 (I use this brand.). It's the key to creating a cheesy flavor. But if you want, you can instead mix in a handful of vegan "parmesan" cheese when adding the sauce to the pasta.
Instead of the coconut cream, you can use any vegan cream alternative of your choice. Note that this recipe uses coconut cream (like this) and not the thinner coconut milk - they are different ingredients.
If you want to make the sweet potato sauce spicier, add a couple of fresh slivered 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.
Serving Ideas
This sweet potato pasta is filling enough to stand on its own, but something crisp and green on the side balances the rich, cheesy sauce nicely. A lemony kale salad (take your pick from these kale salad recipes) or a simple arugula salad with a splash of balsamic works well. For a cozy fall dinner, add a tray of roasted Brussels sprouts and apples.
To turn it into a heartier meal, top each bowl with crispy baked tofu (these tips for making tofu taste good will help) or a handful of roasted chickpeas. Crusty bread or garlic toast is perfect for mopping up any extra sauce, and a sprinkle of toasted pumpkin seeds, fresh parsley or cilantro, and a pinch of red pepper flakes adds crunch, color and a little heat.
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.
That makes this an excellent meal prep recipe too!
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. (Or check out this vegan cheese sauce.)
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
And if you love this sweet potato pasta, be sure to check out these other delicious 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
- 30+ Easy Vegan Weeknight Dinner Recipes
📖 Recipe
Equipment
- Food processor or blender
Ingredients
- 1 ½ lbs sweet potato, (around 2 medium sweet potatoes)
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 8 oz pasta of choice
- 3 cloves garlic
- 2 cups plant based milk
- ¼ cup nutritional yeast
- ½ cup coconut cream
- 1 tablespoon mustard
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon 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 the olive oil and season with ½ teaspoon of the salt. Roast for around 25 minutes, until fork tender.1 ½ lbs sweet potato, 1 tbsp olive oil, 1 tsp salt
- While the sweet potatoes roast, cook the pasta of your choice according to the package instructions (usually 10-12 minutes). Drain and set aside.8 oz pasta of choice
- Transfer the roasted sweet potato to a blender or food processor together with the garlic, plant based milk, nutritional yeast, coconut cream, mustard, cumin, paprika, the remaining ½ teaspoon salt and the pepper. Blend until completely smooth, with no chunks.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 large, deep frying pan over medium-low heat and add the cooked pasta. Stir for 2-3 minutes, until the pasta is well coated and warmed through, adding a splash of plant based milk if the sauce is too thick. Garnish with fresh herbs and 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 (estimated per serving)
Abigail says
I made this for my daughter, I eat keto and she eats grain free and dairy free since she’s 11 months old. This was the perfect clean sauce for her noodles and she absolutely loved it! It tastes to me just like queso dip. I didn’t have nut milk so I blended a cup of cashews and 2 cups water in my vitamix before adding the other ingredients. Also only had frozen cubed sweet potatoes so I boiled and used 2 cups.
Jake says
Does it turn out the same with boiled sweet potato instead of baked?
Nicole says
I find roasted potatoes more flavorful than boiled. But as long as they tender enough to go in the blender, it should work fine.
Rebecca says
Can I substitute coconut milk instead of cream?
Cheryl says
Love it! So tasty
Thank you
Jules says
Loved this, thank you!
Rachel says
This recipe was so good! I also added a block of silken tofu for extra protein and some baby spinach to get some greens in. delicious, I'll definitely be making this one again.