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.
- Cherry tomatoes
- Sweet potato
- 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.
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 Chickpea Pasta with Garlic and Herbs on my website!
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.
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.
Dried oregano + paprika
Dried shiitake mushrooms
Yeast extract (Marmite or Vegemite)
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