Description
A creamy, flavorful sweet potato pasta sauce made with roasted red bell pepper, sautéed onions and garlic, blended with plant-based milk and nutritional yeast for a nutritious and delicious vegan meal served over spaghetti.
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)
Pasta
- 12 ounces of spaghetti
Other Ingredients
- 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 Red Pepper and Sweet Potato: Preheat the oven to 400°F. Stab a few holes in the red bell pepper and roast it in the oven for about 10 minutes. Then add the cubed sweet potato to the baking sheet and continue baking for another 20 minutes.
- Cook Pasta: While the vegetables are roasting, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté Onions and Garlic: Heat a large skillet over medium heat and add the oil. Sauté the diced onions until translucent and fragrant, then add the minced garlic and cook for another 30 seconds until aromatic.
- Prepare Roasted Pepper: Once roasted, allow the red pepper to cool slightly. Peel off the skin and remove the seeds carefully.
- Blend Sauce: In a blender, combine the roasted sweet potato and peeled red pepper with the sautéed onions and garlic. Add the plant-based milk, nutritional yeast, salt, smoked paprika, and black pepper. Blend until the sauce is smooth and creamy.
- Toss Pasta with Sauce: Pour the blended sauce over the cooked spaghetti and mix well to coat evenly. Serve immediately for a warm, comforting meal.
Notes
- This sweet potato pasta sauce is creamy without any dairy, making it an excellent vegan alternative.
- Roasting the red pepper adds a smoky depth to the sauce.
- You can use any plant-based milk, such as almond or oat milk, as long as it is unsweetened.
- Adjust seasoning to taste, especially the salt and smoked paprika.
- Serve with a sprinkle of additional nutritional yeast or fresh herbs for garnish if desired.
- This recipe makes about 6 servings, perfect for a family meal or leftovers for the next day.
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
