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.
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.