Name: Sweet Potato Pasta Sauce with Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 red bell pepper; 1 large sweet potato, peeled and cut into ½-inch cubes; 12 ounces of spaghetti; 1 tablespoon oil; ½ medium onion, diced; 3 large garlic cloves, minced; 1 cup unsweetened, plain plant-based milk; 2 tablespoons nutritional yeast; ¾ teaspoon salt; ½ teaspoon smoked paprika; ¼ teaspoon ground black pepper

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Sweet Potato Pasta Sauce with Spaghetti is a creamy, comforting, and wholesome take on a classic pasta dish. Roasted sweet potatoes and red bell pepper come together to create a velvety, flavorful sauce that’s smoky, savory, and completely plant-based. It’s the perfect weeknight meal—simple to make, packed with nutrients, and utterly satisfying.

Why You’ll Love This Recipe

This recipe transforms everyday vegetables into a delicious, dairy-free pasta sauce that’s rich in flavor and texture. The roasted sweet potato adds natural sweetness and creaminess, while the red pepper brings a subtle smoky depth. Nutritional yeast lends a cheesy note without the dairy, and the blend of spices makes each bite vibrant and balanced. It’s hearty, healthy, and ideal for anyone looking for a comforting vegan pasta dish.

Sweet Potato Pasta Sauce with Spaghetti

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

red bell pepper
large sweet potato (peeled and cubed)
spaghetti
oil
onion
garlic cloves
unsweetened, plain plant-based milk
nutritional yeast
salt
smoked paprika
ground black pepper

Directions

Preheat oven to 400°F (200°C).
Poke a few holes in the red bell pepper with a knife or fork. Place it on a baking sheet and roast for 10 minutes.
After 10 minutes, add the cubed sweet potato to the same baking sheet and continue roasting both for another 20 minutes, or until tender.
While the vegetables are roasting, cook the spaghetti according to package directions until al dente. Drain and set aside.
In a large skillet, heat the oil over medium heat. Sauté the diced onion until translucent and fragrant, about 5–7 minutes. Add minced garlic and cook for 30 more seconds.
Once the roasted vegetables are done and cool enough to handle, remove the skin and seeds from the red bell pepper.
Transfer the roasted sweet potato, peeled pepper, sautéed onion and garlic, plant-based milk, nutritional yeast, salt, smoked paprika, and black pepper into a blender. Blend until smooth and creamy.
Pour the sauce over the cooked spaghetti and stir to coat evenly.
Serve warm, optionally topped with your favorite fresh herbs or vegetables.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Add greens: Stir in sautéed spinach or kale for a boost of color and nutrients.
Spice it up: Add a pinch of chili flakes or cayenne pepper for heat.
Protein boost: Serve with chickpeas, white beans, or tofu on the side.
Cheesy finish: Sprinkle with vegan parmesan or extra nutritional yeast.
Pasta swap: Use whole wheat pasta, gluten-free spaghetti, or even zucchini noodles.

Storage/Reheating

Store the pasta and sauce separately in airtight containers in the refrigerator for up to 5 days.

To reheat:

Heat the sauce in a saucepan over low heat, stirring occasionally.
Reheat pasta by briefly dropping it into boiling water or microwaving with a splash of water to prevent drying.

FAQs

Can I make the sauce ahead of time?

Yes, the sauce can be made in advance and stored in the fridge for up to 5 days. Reheat gently before mixing with pasta.

Can I freeze the sauce?

Absolutely. Let the sauce cool completely, then freeze in an airtight container for up to 2 months. Thaw and reheat before using.

What plant-based milk works best?

Unsweetened almond, soy, oat, or pea milk work well. Make sure it’s plain and unflavored.

Do I have to roast the vegetables?

Roasting brings out their natural sweetness and enhances flavor, but in a pinch, you can steam or sauté them.

Is this sauce gluten-free?

The sauce itself is gluten-free. Just use gluten-free pasta for a fully gluten-free dish.

Can I use pre-cooked sweet potato?

Yes, just skip the roasting time and proceed to blend with the other ingredients. Roasted sweet potato adds more flavor, but pre-cooked works fine.

What can I serve this with?

This dish pairs well with a side salad, roasted vegetables, or garlic bread for a full meal.

Can I use a different type of pasta?

Absolutely. Penne, fusilli, linguine, or any pasta shape you like will work.

How can I make the sauce creamier?

Use a little extra plant milk while blending or add a tablespoon of olive oil for added richness.

Can kids eat this?

Yes, this recipe is kid-friendly—mild in flavor, naturally sweet from the sweet potatoes, and smooth in texture.

Conclusion

Sweet Potato Pasta Sauce with Spaghetti is a flavorful, healthy twist on a classic comfort food. Made with wholesome ingredients and bursting with vibrant color and taste, it’s a versatile, family-friendly recipe that makes plant-based eating both easy and delicious. Whether you’re serving it for dinner tonight or prepping ahead for the week, this dish is a feel-good favorite you’ll want to make again and again.

Jessica