Sweet Potato Pasta Sauce

Creamy sweet potato pasta sauce made with roasted sweet potatoes, red bell pepper, and almond milk. Dairy-free, vegan, and ready in 30 minutes for a cozy meal!

Course Dinner Recipe

Cuisine American

Prep Time 10

Cook Time 20

Total Time 40

Servings Servings

Calories 360kcal

Author Sujatha Muralidhar

Ingredients

8 oz penne pasta /spaghetti, rigatoni, macaroni
1 sweet potato peeled and cubed
1 red bell pepper cut into large chunks
½ onion peeled and quartered
3 cloves garlic skin-on
2 tablespoons olive oil
1 cup almond milk /unsweetened/other plant-based milk
1 cup vegetable broth
¼ teaspoon nutmeg optional
¼ teaspoon crushed red pepper optional, for heat
¼ cup nutritional yeast
½ teaspoon salt adjust to taste

Instructions

While the vegetables roast, cook pasta according to package instructions until al dente. Drain and set aside.
Preheat the oven to 425°F.
Toss sweet potato, red bell pepper, onion, and garlic cloves with olive oil.
Spread in a single layer on a baking sheet and roast for 20 minutes or until cooked through, flipping halfway.
Let cool slightly, then peel the garlic. And set aside.
Transfer roasted vegetables to a blender, add almond milk, and blend until smooth and creamy.
In a pan over medium heat, add vegetable broth, blended mixture, nutritional yeast, nutmeg, crushed red pepper, and salt. Stir and cook for 3 minutes until the sauce thickens.
Add the cooked pasta and toss until it is evenly coated. And serve warm.
Once the veggies are roasted and blended with almond milk and vegetable broth, they transform into a smooth, velvety sauce that coats the pasta beautifully for a delicious dinner.

Notes

Substitutions: Swap almond milk with any plant-based milk or regular whole milk. Nutritional yeast can be replaced with Parmesan cheese or omitted. Use any onion variety and adjust vegetable broth salt levels using regular broth.
Adjusting the Heat: Crushed red pepper is the only source of spice in this recipe. Adjust the quantity for a mild or moderately spicy sauce, or skip it entirely for a heat-free version.
Storage: Leftover sauce stays fresh in the refrigerator for up to five days or in the freezer for three months. Thaw frozen sauce overnight in the fridge before use.
Reheating: Warm on the stovetop or microwave with a splash of milk or water to restore creaminess. Stir well before serving.
Variations: Add protein like chicken or chickpeas. Try sun-dried tomatoes, sautéed mushrooms, fresh basil, or spinach for extra flavor.

Nutrition