Nothing is better than a bowl of creamy spaghetti but it’s even better when served with a homemade sweet potato pasta sauce! This easy weeknight recipe combines roasted sweet potatoes with smoky, roasted red peppers for a pasta sauce that will knock your socks off!
1largesweet potatopeeled and cut into ½ inch cubes
½ of a medum sized oniondiced
3large garlic clovesminced
1cupof unsweetened, plain plant-based milk
2tablespoonsof nutritional yeast
¾ teaspoonof salt
½ teaspoonof smoked paprika
¼ teaspoonof ground black pepper
Preheat the oven to 400 degrees F. Stab a few holes into your red pepper and roast in the oven for about 10 minutes. Remove from heat, add the sweet potato to the baking sheet, and bake for another 20 minutes.
While the vegetables roast, cook your pasta according to package instructions.
In a large skillet, heat the oil and saute the onions until fragrant and translucent. When they become tender, add in your garlic and cook for another 30 seconds.
When the roasting is complete, allow it to cool and then remove the skin off your pepper and take out the seeds.
Blend the roasted and sauteed vegetables in a blender until a smooth and creamy sauce is formed.
Mix the sauce into your pasta.
Notes: Serve with your favorite herbs or vegetables.
Need to make this dish quicker? Roast the bell pepper and sweet potato ahead of time. Then pick up with cooking the pasta and preparing the sauce. The sauce will need to be heated over low heat before combining it with the cooked pasta.
Have leftovers? Store the sauce and pasta separately in the fridge for up to five days. Reheat the sauce in a saucepan on low heat and drop the pasta in boiling water for just a few seconds to quickly heat them up.
Cook your pasta just until al dente. For the perfect texture when mixed with sweet potato sauce for pasta.