Description
This Sweet Potato Pasta Sauce with Spaghetti is a creamy, flavorful, and nutritious plant-based recipe that combines roasted sweet potatoes and smoky red bell peppers for a delicious weeknight meal. The sauce is enhanced with garlic, onions, and nutritional yeast, making it both comforting and wholesome.
Ingredients
Scale
Vegetables
- 1 red bell pepper
- 1 large sweet potato (peeled and cut into ½ inch cubes)
- ½ medium-sized onion (diced)
- 3 large garlic cloves (minced)
Other Ingredients
- 12 ounces of spaghetti
- 1 tablespoon of oil
- 1 cup of unsweetened, plain plant-based milk
- 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 and Sweet Potato: Preheat the oven to 400 degrees F. Poke a few holes in the red bell pepper with a fork or knife and roast it on a baking sheet for about 10 minutes. Then add the peeled and cubed sweet potatoes to the baking sheet and continue roasting both vegetables for another 20 minutes until tender and slightly caramelized.
- Cook the Pasta: While the vegetables are roasting, cook the spaghetti in boiling water according to the package instructions until al dente. Drain and set aside.
- Sauté the Aromatics: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and sauté until fragrant and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds without browning.
- Prep the Roasted Red Pepper: Remove the roasted red pepper from the oven and let it cool slightly. Once cooled enough to handle, peel off the skin and discard it along with the seeds.
- 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 smooth and creamy in texture.
- Combine Pasta and Sauce: Pour the blended sauce over the cooked spaghetti and toss well to coat evenly. Warm through on the stovetop if needed before serving.
Notes
- This homemade sweet potato pasta sauce offers a creamy and smoky flavor that perfectly complements spaghetti or your favorite pasta shape.
- Roasting the red pepper and sweet potatoes adds depth and natural sweetness to the sauce.
- You can adjust the consistency of the sauce by adding more or less plant-based milk depending on your preference.
- For a nut-free option, ensure your plant-based milk is safe and unsweetened.
- Add fresh herbs like basil or parsley as garnish for extra freshness.
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
