Author: Stephanie Lundstrom | Published by: Plantbased on a Budget |

Nothing is better than a bowl of creamy spaghetti but it’s even better when served with homemade sweet potato pasta sauce! This easy weeknight recipe combines roasted sweet potatoes with smoky, roasted red peppers for a pasta sauce that will knock your socks off!

Pasta and sweet potatoes make a wonderfully delightful combination! I think it works especially well for cooler fall days when you’re craving something warming and satisfying!

I love to make a big batch of pasta sauce that I can use throughout the week! Adding this one to the mix really changes things up and excites the tastebuds.

If you need more easy pasta dishes for meal planning, I think you’ll love this vegan pasta primavera and this spicy tomato basil pasta.

Why This Recipe Works

Great flavors. This easy pasta dish has it all. Smokiness, sweetness, and creaminess are all from one amazing vegan pasta sauce.
Healthy and nutritious. Lots of vitamins, minerals, and antioxidants such as vitamin C in the red bell peppers and vitamin A in the sweet potatoes.
Easy recipe. Most of the cooking for this meal is hands-off! Plus you can meal prep it to make things even easier.
Red bell pepper: Definitely use a red pepper which is sweeter than other colored peppers.
Sweet potato: Lightly sweet and creamy for the perfect pasta sauce.
Spaghetti: This dish works great with long noodles! But of course, you can use any pasta you prefer. Just be sure to cook it according to the package instructions for al dente pasta.
Oil: Any neutral flavored vegetable oil works.
Aromatics: Onion and fresh garlic cloves.
Plant-based milk: Make sure you are using plain and unsweetened milk. Any variety of plant milk will work but I prefer to use one that’s more neutral in flavors such as soy and oat milk.
Nutritional yeast: Perfect for adding ‘cheesy’ flavor to vegan dishes. Learn more about nutritional yeast, including how to store it and use it!
Smoked paprika: This spice is the perfect pair for a bit of extra smokiness to compliment the roasted bell pepper and sweet potatoes.

Sweet Potato Pasta Sauce with Pasta

Prep Time15 min
Cook Time30 min
Total Time45 min
Yield6
VeganSoup

Ingredients

1 red bell pepper
1 large sweet potato peeled and cut into ½ inch cubes
12 ounces of spaghetti
1 tablespoon of oil
½ of a medum sized onion diced
3 large garlic cloves minced
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

Preparing

Preheat the oven to 400 degrees F.

Stab a few holes into your red pepper and roast in the oven for about 10 minutes. Remove from heat, add the sweet potato to the baking sheet, and bake for another 20 minutes.

While the vegetables roast, cook your pasta according to package instructions.

In a large skillet, heat the oil and saute the onions until fragrant and translucent. When they become tender, add in your garlic and cook for another 30 seconds.

When the roasting is complete, allow it to cool and then remove the skin off your pepper and take out the seeds.

Blend the roasted and sauteed vegetables in a blender until a smooth and creamy sauce is formed.
Mix the sauce into your pasta.

Blend the roasted and sauteed vegetables in a blender until a smooth and creamy sauce is formed.

Mix the sauce into your pasta.

Notes

Serve with your favorite herbs or vegetables.

Need to make this dish quicker? Roast the bell pepper and sweet potato ahead of time. Then pick up with cooking the pasta and preparing the sauce. The sauce will need to be heated over low heat before combining it with the cooked pasta.
Have leftovers? Store the sauce and pasta separately in the fridge for up to five days. Reheat the sauce in a saucepan on low heat and drop the pasta in boiling water for just a few seconds to quickly heat them up.
Cook your pasta just until al dente. For the perfect texture when mixed with sweet potato sauce for pasta.