Vegan Sweet Potato Pasta
Vegan Sweet Potato Pasta is an easy, budget-friendly weeknight dinner the whole family will enjoy. Comforting and packed full of flavor, it’s also easy to make and requires just simple ingredients.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Vegan
Servings: 5 people
Calories: 491kcal
- 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.
Calories: 491kcal | Carbohydrates: 93g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 312mg | Potassium: 1026mg | Fiber: 7g | Sugar: 11g | Vitamin A: 7501IU | Vitamin C: 47mg | Calcium: 98mg | Iron: 4mg