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 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.
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)
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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Healthy Sweet Potato Pasta with Miso
- 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
- 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.
- Roast the veggies in a single layer for even browning.
- Substitute the sweet potato for 2 cups butternut squash (½-inch pieces) as desired.
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.