Vegan Sweet Potato Pasta

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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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Equipment

Ingredients
US Customary - Metric

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

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.

Nutrition (estimated per serving)

Calories: 1046kcalCarbohydrates: 163gProtein: 27gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 1769mgPotassium: 1764mgFiber: 18gSugar: 18gVitamin A: 48362IUVitamin C: 15mgCalcium: 458mgIron: 6mg

Course: Main Course

Cuisine: American, Italian, Vegan

Diet: Vegan, Vegetarian

Keyword: Coconut cream, earth of maria, garlic, mustard, nutritional yeast, set1, sweet potato, to move

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!