(Last Updated On: January 26, 2019)

This creamy, flavorful pasta will be a staple in your home in no time. Make a double batch to keep for extra dinners or lunches. If you are trying to control ingredients in the foods you eat or looking to reduce waste, this is an easy recipe that can check off both of those goals.

This is also a great example of a recipe you can throw together quickly if you prep a few items ahead of time:

  • Roast a few sweet potatoes over the weekend that you can use for this pasta and to throw in salads or grain bowls
  • Soak the cashews on Sunday overnight and they will be ready to use early in the week in sauces
  • Chop up some mushrooms to have ready to cook up with this pasta, and also to throw into stir fries in the week.

We hope you enjoy. Don’t forget to tag us on Instagram at The Urban Veg if you make this, and let us know what you thought in the comments below!

Print Recipe
Creamy Sweet Potato Pasta Sauce
Votes: 1
Rating: 5
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Course Lunch/ Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 1.25 hours
Passive Time 1 hour
Servings
people
Ingredients
  • 1 large sweet potato or 2 cups
  • 1 cup soaked cashews soak in boiling hot water for 15 minutes.
  • 8 oz. whole wheat pasta we used fusilli/ spiral
  • 1/2 cup pasta cooking water
  • 1 tsp vegetable oil
  • 1 yellow or sweet onion
  • 3 cloves garlic
  • 1 3/4 cup almond milk or other plant milk
  • 1 tbsp nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 Lemon (Juice of)
  • 1 tbsp tomato paste
  • 1/2 tsp pepper
  • 1/4 cup chopped basil optional for topping
  • 2 cups portobello mushrooms or spinach optional
Course Lunch/ Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 1.25 hours
Passive Time 1 hour
Servings
people
Ingredients
  • 1 large sweet potato or 2 cups
  • 1 cup soaked cashews soak in boiling hot water for 15 minutes.
  • 8 oz. whole wheat pasta we used fusilli/ spiral
  • 1/2 cup pasta cooking water
  • 1 tsp vegetable oil
  • 1 yellow or sweet onion
  • 3 cloves garlic
  • 1 3/4 cup almond milk or other plant milk
  • 1 tbsp nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 Lemon (Juice of)
  • 1 tbsp tomato paste
  • 1/2 tsp pepper
  • 1/4 cup chopped basil optional for topping
  • 2 cups portobello mushrooms or spinach optional
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Heat oven to 425, pierce the sweet potato and roast the sweet potato for 45-60 minutes (depending on your oven) until tender all the way through.
  2. Boil a pot of water for the pasta with a sprinkle of sea salt. Once boiling, add the pasta and cook until al dente (you don't want it too mushy when you add it to the pasta). Once the pasta is cooked, drain (saving 1/2 cup of the pasta cooking water) and set aside.
  3. Slice the onion and chop the garlic. Heat a skillet on medium low and add 1 tsp of vegetable oil. Add the onion and garlic and cook until the onion is translucent.
  4. When the sweet potato is done roasting, remove the potato from the skin and add it to the blender with the onion and garlic, soaked cashews, nutritional yeast, almond milk, paprika, salt and tomato paste. Blend well. If it needs more milk and is too thick, add the last 1/4 cup of almond milk.
  5. Add the sauce back to the skillet on low heat and heat through allowing the flavors to meld and develop, about 5-10 minutes. If it's getting too thick after it cooks, add a little bit of the pasta cooking water to think it out to your preference. Add a squeeze more of lemon, some ground pepper. Check for taste and add more salt if needed.
  6. Add the pasta to the sauce and mix well. If desired, cook chopped portobellos and add to the pasta or stir in a bunch of spinach. Top with basil and enjoy!
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