Description
This Sweet Potato Pasta Sauce with Spaghetti is a creamy, flavorful, and wholesome twist on classic pasta. Roasted sweet potatoes and smoky red bell peppers are blended into a velvety vegan sauce, making this a delicious and nutritious meal perfect for busy weeknights.
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
Instructions
- Preheat the oven to 400°F (200°C). Poke a few holes in the red bell pepper and roast it in the oven for 10 minutes.
- Add the sweet potato cubes to the baking sheet with the bell pepper and roast for another 20 minutes, or until tender.
- Meanwhile, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat the oil over medium heat and sauté the diced onion until fragrant and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
- Once the red pepper is cool enough to handle, peel off the skin and remove the seeds.
- Add the roasted sweet potato, peeled red pepper, sautéed onion and garlic, plant-based milk, nutritional yeast, salt, smoked paprika, and pepper to a blender. Blend until smooth and creamy.
- Pour the sauce over the cooked spaghetti and mix to combine. Heat gently if needed before serving.
Notes
- Roast the sweet potato and bell pepper in advance to speed up prep time.
- Store leftover sauce and pasta separately in the fridge for up to 5 days.
- Reheat sauce over low heat and dip pasta in boiling water for a few seconds to refresh.
- Garnish with fresh herbs or serve with sautéed veggies for added texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 307 kcal
- Sugar: 5g
- Sodium: 381mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
