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.
Servings: 5 people
Calories: 491kcal
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.
Video
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
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