If you’re looking to switch up your pasta game with a creamy, comforting, and naturally sweet sauce, you’re in for a treat with this Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe. It’s one of those dishes that feels indulgent but is actually packed with wholesome ingredients, perfect for weeknights when you want something quick but satisfying. Trust me, once you try this sauce, you’ll find yourself making it again and again!
Why You’ll Love This Recipe
- Naturally Creamy: The sweet potato makes this sauce luxuriously smooth without any dairy.
- Flavorful and Smoky: Roasted red pepper and smoked paprika add a depth of flavor that’s really unique.
- Simple Ingredients: You probably have most of these pantry staples on hand already.
- Quick and Easy to Make: Ready in under an hour, this is perfect for busy days when you want a comforting meal fast.
Ingredients You’ll Need
Each ingredient in this Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe brings something special to the table — from the natural sweetness of the sweet potato to the smoky hints from paprika. When shopping, try for a firm, bright red bell pepper and a sweet potato that feels heavy for its size for the best texture and flavor.
- Red bell pepper: Roasting this brings out a smoky sweetness that’s essential for the sauce’s character.
- Sweet potato: Peel and cube evenly so it roasts perfectly tender and creamy.
- Spaghetti: Use your favorite brand; whole wheat or gluten-free works well too.
- Oil: I use olive oil for its flavor, but avocado oil is a great alternative.
- Onion: Diced finely so it softens quickly and blends into the sauce.
- Garlic cloves: Fresh minced garlic packs more punch than jarred.
- Unsweetened, plain plant-based milk: Cashew milk works wonderfully to keep the sauce creamy without overpowering flavors.
- Nutritional yeast: Adds a subtle cheesy flavor without dairy—don’t skip this one!
- Salt: Enhances all the natural flavors; I recommend starting with less and adjusting to taste.
- Smoked paprika: Gives a delicious warmth and smoky undertone.
- Ground black pepper: Freshly ground is best for a little zing.
Variations
I love that this Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe is a great base for you to experiment with. Whether you want it spicier or richer, there are easy tweaks you can make to suit your taste or dietary needs.
- Add heat: I sometimes toss in a pinch of red chili flakes when sautéing the onions for a subtle spicy kick my family adores.
- Swap the milk: If you don’t have plant-based milk, whole milk or even broth can work — just adjust salt accordingly.
- Add greens: Stir in some baby spinach or kale right before serving for a nutrient-packed boost.
- Protein power: Top with crispy tofu, grilled chicken, or sautéed mushrooms depending on your preference.
How to Make Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe
Step 1: Roast the Red Pepper and Sweet Potato
Start by preheating your oven to 400°F. Take a fork and poke a few holes in the red bell pepper — this helps it roast evenly and prevents bursting. Pop it in the oven on a baking sheet for about 10 minutes. Once that’s done, add the cubed sweet potato right to the same sheet and roast for another 20 minutes until the sweet potato is fork-tender and the pepper’s skin is blistered and blackened in spots. It smells incredible at this point!
Step 2: Cook Your Spaghetti
While the veggies roast, bring a large pot of salted water to a boil and cook your spaghetti according to package directions until al dente. Drain and set aside, reserving a splash of pasta water just in case you want to thin your sauce later.
Step 3: Sauté the Aromatics
Heat the oil in a large skillet over medium heat. Add the diced onion and cook until translucent and fragrant, about 3 to 5 minutes. Then toss in the minced garlic and sauté for just 30 seconds, careful not to burn it.
Step 4: Prepare the Roasted Red Pepper
Remove the roasted pepper from the oven and let it cool just enough to handle. Peel off the charred skin — it should come off easily if it’s properly roasted — and discard the seeds. This step is key because the blackened skin can be bitter.
Step 5: Blend the Sauce
In a blender, combine the roasted sweet potato, peeled red pepper, sautéed onion and garlic, plant-based milk, nutritional yeast, salt, smoked paprika, and black pepper. Blend until silky smooth. If the sauce feels too thick, add a little reserved pasta water or more plant milk until you reach your desired consistency.
Step 6: Toss the Pasta with Sauce
Pour the sauce over your cooked spaghetti right in the pot or a large bowl. Toss everything together so every strand of pasta is luxuriously coated. Taste and adjust seasoning if needed — sometimes a pinch more salt or pepper can elevate it even further.
Pro Tips for Making Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe
- Roast Thoroughly: Don’t rush the roasting step; the smoky flavor from properly roasted peppers makes all the difference.
- Peel Carefully: Removing all the charred bits from the pepper ensures your sauce stays smooth and not bitter.
- Consistency Control: Use pasta water to thin the sauce gently — it also helps the sauce stick better to your spaghetti.
- Nutritional Yeast:** If you forget this, the sauce loses its lovely cheesy undertone — so don’t skip it!
How to Serve Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe
Garnishes
I usually sprinkle this pasta with some freshly chopped parsley or basil for a pop of color and fresh herbaceousness. A little drizzle of extra virgin olive oil or some crushed red pepper flakes on top gives it a nice finishing touch. If I’m feeling indulgent, a sprinkle of vegan parmesan cheese is my go-to.
Side Dishes
My family loves pairing this pasta with a crisp green salad dressed in lemon vinaigrette — it cuts through the richness perfectly. Garlic bread or roasted veggies like broccolini or asparagus make a great side for a complete meal.
Creative Ways to Present
For special dinners, I like serving the pasta in individual shallow bowls garnished with edible flowers or microgreens. It makes the meal feel extra special without adding complexity. You can also stuff roasted bell peppers with the sauced spaghetti and bake them for a fun, impressive presentation.
Make Ahead and Storage
Storing Leftovers
After making this Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe, I usually store leftovers in an airtight container in the fridge for up to 3 days. I find the flavors even meld together better the next day!
Freezing
This sauce freezes beautifully on its own, so I like to portion it out separate from the pasta. Just freeze in small containers or freezer bags for up to 2 months. When you’re ready, thaw overnight in the fridge and stir well before reheating.
Reheating
I reheat leftovers gently over low heat on the stovetop with a splash of plant milk or reserved pasta water to loosen the sauce. Microwave works too, but stirring halfway through helps keep the sauce creamy and smooth.
FAQs
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Can I use regular milk instead of plant-based milk in the Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe?
Absolutely! While plant-based milk keeps the sauce dairy-free and light, any milk you prefer will work. Just adjust the seasoning as needed because dairy milk tends to be richer and slightly sweeter.
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Do I have to peel the roasted red pepper?
Yes, peeling the roasted skin off the red pepper is important to avoid bitterness and to get a smooth sauce texture. Once roasted properly, the skin slips off easily when cooled.
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Can I use other types of pasta?
Of course! This sauce pairs well with any pasta shape you like, from penne to fusilli. Just adjust cooking times based on the pasta type.
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Is this recipe suitable for a vegan diet?
Yes! This recipe uses plant-based milk and nutritional yeast for a creamy, cheesy flavor, making it completely vegan-friendly.
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How do I make the sauce spicier?
Add a pinch of red chili flakes when sautéing your onions or stir some hot sauce into the finished sauce. Adjust little by little until it suits your heat preference.
Final Thoughts
This Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe has become one of my go-to dishes when I want something cozy, healthy, and packed with flavor. I love how easy it is to whip up yet feels like a restaurant-quality meal. Give it a try—you might just find it turning into your own comfort food classic, just like it did for me and my family. Happy cooking!
Print
Sweet Potato Pasta Sauce with Roasted Red Pepper and Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Sweet Potato Pasta Sauce with Spaghetti is a creamy, flavorful, and nutritious plant-based dish that combines the natural sweetness of roasted sweet potatoes with smoky roasted red peppers. Enhanced with sautéed onions, garlic, and a hint of smoked paprika, this homemade sauce is blended to perfection and mixed into spaghetti for a comforting and healthy weeknight meal.
Ingredients
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
Dry Goods
- 12 ounces of spaghetti
- 2 tablespoons of nutritional yeast
Liquids & Oils
- 1 tablespoon of oil
- 1 cup of unsweetened, plain plant-based milk
Spices & Seasonings
- ¾ teaspoon of salt
- ½ teaspoon of smoked paprika
- ¼ teaspoon of ground black pepper
Instructions
- Roast the Red Pepper and Sweet Potato: Preheat your oven to 400°F (204°C). Stab a few holes into the red bell pepper with a fork and place it on a baking sheet. Roast for about 10 minutes to soften and char the pepper. After 10 minutes, add the cubed sweet potatoes to the same baking sheet and continue roasting both for an additional 20 minutes until tender.
- Cook the Spaghetti: While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Sauté Onion and Garlic: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and sauté until fragrant and translucent, approximately 5 minutes. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Prepare the Roasted Pepper: Once the roasting is complete, allow the red pepper to cool enough to handle. Peel off the skin and remove the seeds to avoid bitterness and enhance smoothness in the sauce.
- Blend the Sauce: In a blender, combine the roasted red pepper, roasted sweet potatoes, sautéed onions, garlic, plant-based milk, nutritional yeast, salt, smoked paprika, and black pepper. Blend until you achieve a smooth, creamy sauce with no lumps.
- Combine Pasta and Sauce: Pour the blended sweet potato sauce over the cooked spaghetti. Toss well to coat all the pasta evenly with the sauce. Serve warm and enjoy your creamy, smoky, and nutritious pasta dish.
Notes
- This homemade sweet potato pasta sauce can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- For a nuttier flavor, consider adding a sprinkle of toasted pine nuts or walnuts as a garnish.
- If you prefer a thinner sauce, add an extra splash of plant-based milk while blending.
- Try using gluten-free spaghetti for a gluten-free option.
- The sauce freezes well; freeze in an airtight container for up to 1 month and thaw overnight before use.
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
