Sweet Potato Pasta Sauce with Roasted Red Pepper over Spaghetti Recipe

If you’re craving a comforting, creamy pasta that’s a little out of the ordinary, you absolutely need to try this Sweet Potato Pasta Sauce with Roasted Red Pepper over Spaghetti Recipe. I promise, it’s one of those dishes that feels indulgent but sneaks in some healthy goodness too. The naturally sweet roasted sweet potatoes and smoky roasted red pepper blend into this luscious sauce that clings to every strand of spaghetti. Once you give this a go, you’ll see why I’m so obsessed!

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Ingredients You’ll Need

These ingredients marry beautifully to make a sauce that’s creamy, smoky, and just lightly sweet. When shopping, look for a fresh red bell pepper with shiny skin and a sweet potato that’s firm and unblemished for the best flavor.

• Red bell pepper: Choose a large, vivid red bell pepper for sweetness and vibrant color in your sauce.
• Sweet potato: A firm, fresh sweet potato adds natural creaminess and a subtle sweetness that balances the smoky notes.
• Spaghetti: I prefer traditional semolina spaghetti, but you can swap in gluten-free if needed.
• Oil: A neutral oil like canola or light olive oil helps saute the onion and garlic without overpowering flavors.
• Onion: A medium onion adds a lovely base flavor when sautéed until translucent and tender.
• Garlic cloves: Fresh minced garlic is key for flavor; it should be fragrant but not burned.
• Plant-based milk: Unsweetened, plain plant milk thins the sauce gently without adding excessive sweetness.
• Nutritional yeast: Adds a subtle cheesy umami flavor without dairy—this is my secret ingredient.
• Salt: Enhances all the flavors; adjust to taste.
• Smoked paprika: Brings warmth and smokiness that complements the roasted red pepper amazingly well.
• Ground black pepper: Freshly ground is best, for a hint of spice to finish the sauce off.

Variations

I love to make this Sweet Potato Pasta Sauce with Roasted Red Pepper over Spaghetti Recipe my own depending on what’s in the fridge or what flavors I’m craving. It’s super versatile, so feel free to tweak it to your liking.

• Extra Veggies: I sometimes toss in a handful of spinach or kale right before blending for a green boost, which hides really well in the creamy sauce.
• Spicy Kick: Adding a pinch of red pepper flakes gives the sauce a gentle heat—my partner loves it that way!
• Richness: For a slightly richer sauce, stir in a tablespoon of tahini or cashew butter to the blender.
• Protein Boost: Mixing in cooked chickpeas or serving with grilled tofu makes it a more filling meal.

How to Make Sweet Potato Pasta Sauce with Roasted Red Pepper over Spaghetti Recipe

Step 1: Roast Your Vegetables to Bring Out Maximum Flavor

Preheat your oven to 400°F. Take your red bell pepper and stab a few holes in it with a knife—this helps steam and blister the skin for easy peeling later. Pop it on a baking sheet and roast for about 10 minutes. Then, add the sweet potato cubes right alongside and roast everything for an additional 20 minutes, or until the sweet potato is tender and the pepper skin looks charred in spots. This roasting step is what gives the sauce its incredible depth and sweet-smoky balance.

Step 2: Cook the Spaghetti While the Veggies Roast

Start boiling your pasta in salted water according to package instructions—typically about 9 to 11 minutes for al dente. I like to save a cup of the pasta water before draining; it can help adjust the sauce consistency later if needed.

Step 3: Sauté Onion and Garlic for a Flavorful Base

While your veggies roast and pasta cooks, heat the oil in a large skillet over medium heat. Add the diced onion and cook until it gets fragrant and translucent—about 5 minutes. Then add the minced garlic and stir for another 30 seconds to release that wonderful aroma, but be careful not to burn it.

Step 4: Blend It All to Saucy Perfection

Once the roasted red pepper and sweet potato are cool enough to handle, peel off the pepper’s charred skin and remove the seeds. Then toss everything—including the sautéed onions and garlic—into a blender. Add the plant-based milk, nutritional yeast, smoked paprika, salt, and black pepper, and blend until silky smooth and creamy. If it’s too thick, use a splash of your reserved pasta water to loosen it up.

Step 5: Combine Sauce with Pasta and Serve

Pour your dreamy sauce over the drained spaghetti and toss everything well to coat each strand. Taste and adjust seasoning if needed. I like to serve it straight away, but it also holds up well if you let it sit for a few minutes to soak in the flavors even more.

How to Serve Sweet Potato Pasta Sauce with Roasted Red Pepper over Spaghetti Recipe

Garnishes

I like to sprinkle some fresh chopped parsley or basil on top to add a splash of color and freshness. A light dusting of extra nutritional yeast or even some toasted pine nuts can give you that extra flavor punch and a bit of texture contrast. If you eat cheese, a little grated vegan parmesan or traditional parmesan goes nicely too.

Side Dishes

Simple garlic bread or a crisp green salad with a tangy vinaigrette balances out the meal beautifully. Sometimes, I roast some asparagus or green beans while the sauce cooks for a warm, veggie-packed side.

Creative Ways to Present

For a date night or special dinner, I like to twirl the pasta into neat nests on the plate and drizzle a little extra virgin olive oil around the edge. Garnishing with edible flowers or microgreens adds that wow factor. You can even pack this sauce with spiralized zucchini noodles for a lighter, gluten-free presentation that looks super beautiful.

Make Ahead and Storage

Storing Leftovers

I store leftover sauce in an airtight container in the fridge for up to 3 days. The flavor actually mellows and deepens after resting overnight. Just keep your pasta and sauce separate if possible to avoid mushy noodles later.

Freezing

This sauce freezes really well! I portion it out into freezer-safe containers or bags and keep it for up to 2 months. When you’re ready, thaw in the fridge overnight and stir well before reheating.

Reheating

I gently reheat leftovers on the stove over low heat, stirring often and adding a splash of plant-based milk or reserved pasta water to loosen it up if needed. Microwave works fine too, but watch to avoid drying out.

FAQs

Final Thoughts

When I first tried this Sweet Potato Pasta Sauce with Roasted Red Pepper over Spaghetti Recipe, I was smitten by how simple ingredients transformed into something so rich and comforting without heavy cream or cheese. It’s become a staple in my kitchen, especially on nights when I want something cozy but easy. Seriously, once you try this, I’m confident you’ll make it a go-to recipe too—whether you’re vegan, gluten-free, or just pasta-curious. So, gather your ingredients and give it a whirl; your taste buds will thank you for it!

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