This vegan sweet potato cream pasta unites comfort, convenience, and feel-good nourishment in one bowl.
It’s made with just seven ingredients (plus s + p) and comes together in a speedy 30 minutes.
To make it, boil two cups of peeled and cubed sweet potatoes until soft and nearly fall-apart tender.
Strain off the excess water and add the sweet potatoes to a high-speed blender along with…
Plant-based milk (I use almond milk).
1 to 2 cloves garlic.
Spoonful of nutritional yeast.
Drizzle of olive oil.
Squeeze of fresh lemon juice.
Freshly ground black pepper.
Blend on high for a minute, or until completely smooth.
By this point, you’ll have a naturally glowing, ultra creamy sweet potato sauce on your hands…
Pour the sauce into a large sauté pan and whisk over medium heat until hot and bubbly.
Add heaps of warm pasta (gluten-free, if you please) to the pan and toss to coat.
Then, season to taste with a bit more sea salt and black pepper.
Nestle tangles of the warm vegan sweet potato cream pasta into bowls.
Finally, twirl, twirl, twirl to your heart’s content.
This pasta is intensely satisfying.
It hits that sweet stride, elegantly dancing between energizing lightness and creamy indulgence.
If you want to bump up the savoriness, taking this pasta to new and special heights, be sure to finish it with a sprinkle of vegan parmesan.
VEGAN SWEET POTATO CREAM PASTA
Comfort, ease, and nourishing goodness all wrapped up in one creamy, luxurious, 7-ingredient pasta. Sweet potatoes are boiled until fork tender and then blended until smooth with almond milk, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. The sauce is simmered for just 3 minutes, or until hot and bubbly. Then, it's tossed with heaps of warm pasta (gluten-free, if you please), yielding a dish that's just as satisfying as it is nourishing.
- 12 ounces regular or gluten-free rigatoni, tagliatelle, or linguine
Vegan Sweet Potato Cream Sauce
- 2 cups (12oz. or 340g) peeled and cubed sweet potatoes (about 1 medium sweet potato
- 1 1/3 cups plain unsweetened plant-based milk (I use almond milk)
- 1 to 2 cloves garlic, smashed and peeled
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
For the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente according to package instructions.
Drain, reserving 1 cup of the pasta water, and set aside.
For the Vegan Sweet Potato Cream Sauce
Meanwhile, bring a medium pot of water to a boil. Add the sweet potatoes to the pot and boil for 10 minutes, or until very fork-tender. Strain off the water.
Add the boiled sweet potatoes, milk, garlic, nutritional yeast, olive oil, lemon juice, sea salt, and black pepper to a high-speed blender.
Blend on high for 1 to 2 minutes, or until smooth and creamy.
Pour the sauce into a large sauté pan. Heat over medium heat and whisk constantly for 2 to 3 minutes, or until hot and bubbly.
Add the pasta to the pan and toss to coat. Reduce the heat to medium-low and continue to cook for 2 minutes, or until the sauce clings to the pasta. If the sauce is too thick, add the reserved pasta water, 1/4 cup at a time, to thin to desired consistency.
Remove from the heat.
Taste and generously season with more sea salt and black pepper, to taste.
Serve immediately. For an extra-savory touch, serve with a sprinkle of vegan parmesan (see note* for recipe).
*Vegan parmesan: To a small food processor, add 1/4 cup raw nuts (e.g., almonds, cashews) or seeds (e.g., pepitas, sunflower seeds), 2 tablespoons to 4 tablespoons nutritional yeast flakes, and sea salt to taste. Pulse until the nuts/seeds are finely ground and the mixture resembles finely grated parmesan. Transfer to an airtight jar or container and refrigerate for up to two weeks.