Description
This Sweet Potato Pasta Sauce with Spaghetti is a creamy, nutritious, and flavorful vegan dish perfect for a comforting weeknight meal. The sauce blends roasted sweet potatoes and smoky red bell peppers, enhanced with aromatic sautéed onions and garlic, creating a delightful, healthy alternative to traditional pasta sauces.
Ingredients
Scale
Vegetables
- 1 red bell pepper
- 1 large sweet potato, peeled and cut into ½ inch cubes
- ½ of a medium sized onion, diced
- 3 large garlic cloves, minced
Pasta & Dairy Alternatives
- 12 ounces of spaghetti
- 1 cup unsweetened, plain plant-based milk
Other Ingredients
- 1 tablespoon of oil
- 2 tablespoons of nutritional yeast
- ¾ teaspoon of salt
- ½ teaspoon of smoked paprika
- ¼ teaspoon of ground black pepper
Instructions
- Roast the Red Pepper: Preheat the oven to 400°F. Poke a few holes in the red bell pepper with a fork and place it on a baking sheet. Roast it in the oven for about 10 minutes until the skin starts to blister.
- Add and Roast Sweet Potato: Remove the baking sheet from the oven and add the cubed sweet potatoes. Return to the oven and roast for an additional 20 minutes until the sweet potatoes are tender.
- Cook Pasta: While the vegetables roast, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté Onions and Garlic: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onions and sauté until fragrant and translucent. Then add the minced garlic and cook for another 30 seconds to release its aroma.
- Prepare Roasted Pepper: Once the roasted vegetables have cooled, peel the skin off the red pepper and remove the seeds for a smooth sauce texture.
- Blend the Sauce: In a blender, combine the roasted sweet potatoes, peeled roasted red pepper, sautéed onions and garlic, plant-based milk, nutritional yeast, salt, smoked paprika, and black pepper. Blend until you achieve a smooth, creamy sauce.
- Combine Sauce and Pasta: Pour the blended sauce over the cooked spaghetti and toss gently until the pasta is evenly coated with the sauce. Serve immediately for a delicious meal.
Notes
- This sauce is a perfect vegan alternative to creamy pasta sauces, combining the sweetness of roasted sweet potatoes with the smoky depth of roasted red peppers.
- Roasting the vegetables brings out their natural sweetness and enhances the flavor of the sauce.
- For added texture, consider topping the pasta with toasted nuts or fresh herbs.
- You can substitute the plant-based milk with almond or oat milk depending on your preference.
- This recipe makes approximately six servings, making it ideal for family dinners or meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 307 kcal
- Sugar: 5 g
- Sodium: 381 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
