Vegan Healthy Sweet Potato Pasta with Miso is an easy, budget-friendly weeknight dinner the whole family will enjoy. B12 & protein-rich.
An ideal vegan fall pasta, loaded with all the vitamin A goodness of sweet potato, vitamin B12 from nutritional yeast, and plant-based protein from tofu.
Serve with a side of greens for a complete meal. I also enjoy topping mine with crunchy roasted chickpeas.
This was inspired by my Chickpea Miso Pasta Soup on this site, and pairs well with this amazing crispy Cauliflower Steak.
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👩🏼🌾 Ingredients
- Pasta
- Cherry tomatoes
- Onion
- Sweet potato
- Garlic
- Olive oil
- Salt & black pepper
- Silken tofu
- Red wine vinegar
- White (mellow) miso
- Nutritional yeast
- Crushed red pepper
- Fresh basil leaves
See recipe card for quantities.
📖 Instructions
This Healthy Sweet Potato Pasta with Miso is simple to make.
Preheat the oven to 450ºF.
Cook your pasta and set aside.
Make the easy sweet potato & miso sauce.
Bake the sweet potato, onion, cherry tomatoes, onion, and garlic at 450ºF. (Do not peel the garlic cloves for baking.)
Squeeze the garlic cloves from their outer skins. Discard of the skins.
Season the sauce with salt and pepper. Heat the sauce in a medium saucepan, as needed. Serve the desired amount of sauce with your cooked pasta. Garnish with fresh basil.
🍠 Substitutions & Variations
- Sweet potato - instead of sweet potato, you can use butternut squash
- Tofu - use 1 cup soaked cashews instead of tofu if preferred
- Fresh herbs - Add fresh thyme or rosemary leaves to the veggies for baking
See this Easy Vegan Pasta Sauce Recipe made with sweet potato on my website, as well as this Chickpea Pasta with Garlic and Herbs! For more easy and healthy pasta recipes, see my Vegan Pasta Recipes page.
🔪 Equipment
This recipe does not require a high-speed blender. A regular blender will work just as well. However, I highly recommend owning a high-speed blender. It comes in very handy for blending nuts and other hard foods. It's worth every penny.
⏱ Storage
Refrigerate any remaining sweet potato & miso sauce in an air-tight container, separate from the pasta. Recombine when ready. Good for 2-3 days.
The sauce will stand up to freezing.
💡 Top tip
Roasting whole garlic cloves in their skins gives the garlic a slightly sweet and less pungent flavor. The cooked garlic cloves slide easily from their skins.
Vegan parmesan
Dried oregano + paprika
Dried shiitake mushrooms
Brewer's yeast
Yeast extract (Marmite or Vegemite)
Miso is made by inoculating soybeans with a mold called koji. It is known for its pronounced umami flavor –a deep savory flavor, with a toasty, salty-sweet richness.
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📖 Recipe
Healthy Sweet Potato Pasta with Miso
Ingredients
- 16 ounces dry pasta
- 2 pints cherry tomatoes
- 1 yellow onion sliced into wedges
- 1 medium sweet potato cut into ½-inch pieces (about 2 cups)
- 6 garlic cloves unpeeled
- Drizzle of olive oil
- Salt and black pepper to taste
- 16 ounces silken tofu (1 packet)
- 2 tablespoons red wine vinegar
- 2 tablespoons white miso (mellow) dissolved in 2 tablespoons water
- ¼ cup nutritional yeast
- ¼ teaspoon crushed red pepper
- ½ cup basil leaves chopped, for garnish
Instructions
- Preheat the oven to 450ºF.
- Cook the pasta according to the packet directions until al dente.
- Roast the veggies: Place tomatoes, onion, sweet potato, and garlic in a large rimmed baking dish. Drizzle with olive oil. Season with salt and pepper. Roast for about 30 minutes, or until the sweet potato is fork tender, stirring every 10 minutes.
- Squeeze the cooked garlic cloves from their outer skins. Discard of the skins.
- Blend the sauce: Transfer the baked tomato mixture to a blender. Add the tofu, vinegar, dissolved miso, nutritional yeast, and red chili flakes. Blend until smooth.
- Heat the sauce (optional) in a large saucepan. Add salt and pepper to taste.
- For serving: Pour the desired amount of sauce over the pasta for serving. Garnish with basil.
Notes
- Roast the veggies in a single layer for even browning.
- Substitute the sweet potato for 2 cups butternut squash (½-inch pieces) as desired.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Abby B
Super unique and satisfying dish! Definitely a nice change of pace from our normal cashew heavy sauces that we have been trying to find alternatives for. It paired nicely with a side of roasted zucchini and mushrooms and I am excited to do it again with some steamed broccoli or roasted brussel sprouts on the side. We’re very excited to try out more recipes, thanks for sharing!
Nisha Melvani
Thank you. Makes my day to know how much you liked this dish. Have a lovely weekend.
M C G
This was sooo creamy and delicious. I substituted the tofu with cashews as suggested and a generous amount of Thai basil. Real comfort food.
Nisha Melvani
So glad you enjoyed it. Thank you.
Zach
Instead of the cherry tomatoes do you think I could use a large can of fire roasted diced tomatoes and just add them to be the blender after adding the other ingredients? I am sure it won't be as good as using fresh tomatoes but it will make it quite a bit less expensive plus it removes the most perishable ingredient.
Nisha Melvani
Yes you can do that. Just add them gradually until the desired taste and consistency.
Luisa Aldapa
Delicious! This is the second time my Husband has made this for dinner, and I am definitely a big fan. Thank you for the recipe!
Nisha Melvani
I'm so glad you are both enjoying it. Thanks for leaving a comment and letting me know. Have a great day.
Jillian
This is delicious! I just made it tonight, and was happy to be able to put together something so delicious and healthy with ingredients I have on hand. The veggies roasting made our home smell amazing. My family enjoyed this sauce over whole grain pasta, as well as over brown rice, as we were trying to finish up some leftover starches in our fridge. I am thinking ahead to lunch tomorrow and planning to top a baked potato with this sauce. It’ll be great! This recipe is a keeper, for sure!
Nisha Melvani
Jillian, Thank you for your comment. So thoughtful of you to take the time. I'm so happy you liked the recipe. xxx
Marisa M
I made this recently, and it was super tasty! Great recipe idea! Very different than most pasta dishes I've tried, and I'm looking forward to finding more recipes that utilize miso and sweet potatoes ... I haven't cooked much with those ingredients before.
My pasta to sauce ratio was waaaay off and I have a lot of sauce left over! Any suggestions on what to do with it? Besides, of course, making more pasta?
Nisha Melvani
Hi. I'm so glad you enjoyed it. Consider warming it with some vegetable broth and making a soup out of it. I think you would like it.
Michelle
Made this recipe as directed tonight to test out my new Vitamix and it was delicious! We're non-vegans who like to mix in some vegan meals a couple times a week and this will definitely be added into the rotation!
Nisha Melvani
I'm so happy that even non-vegans enjoy this dish. Thank you.