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

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

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

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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