How many times have you heard, what’s for dinner? And how many times have you said, its Sweet Potato Pasta! I bet not very many. Well, here is your chance! This is a very unique spin on sweet potatoes and pasta blended into one marvelous, dreamy pasta dish that your family and friends will oogle over.
Hmmm not sure if it is for you, well let me describe it for you-
- it is sweet since we are talking sweet potatoes,
- it has savory components with garlic and onion
- it is easy and quick to make (think 30 minutes you can eat it)
- its vegan!
- oil free too!
- it would be wonderful for any night of the week, or perfect for Thanksgiving (just use a fettuccine)…
- it is has zippy freshness with a bit of lemon
There is also black bean fettuccine or rigatoni. For halloween the spaghetti looks like long black worms once you have cooked it and with the sweet potato sauce it is darn right scary…but soo good to eat!
For the sweet potato sauce, all you need to do is peel a sweet potato, chop it in chunks, chunk a bit of onion, garlic and carrot gives it extra pop of color.
Cook these for about 12-14 minutes with some coconut cream until everything is fork tender.
I like the coconut cream for part of the liquid because since we are not using oil it adds to the creaminess of it. You will also use unsweetened almond, oat or cashew milk for the rest of the sauce. Soy milk may give it a bit of off flavor.
If you have an immersion blender than use that and you have one blender less to wash. I love my immersion blender, it is so handy, and I can’t believe I forgot to use it for this sauce.
Can you smell it? While the veggies are cooking, you can cook your pasta in another pot so they are done at the same time. If you are not making this for Halloween, I suggest ok really encourage you use lemon pepper fettuccine or pappardella. There is vegan lemon pepper fettuccine even. The lemon pepper really makes this recipe pop. And you’ll add a squeeze of fresh lemon juice in the pasta sauce too.
This recipe does make enough for 4 people, of course you can cut it in half..for just two of you or share some with friends.
Sweet Potatoes are very nutritious for us they are full of antioxidants, beta carotene, loads of fiber and some protein. Which means, you will want to make this recipe very soon for yourself and your family.
What is your favorite Halloween recipe?
Want to save it for Thanksgiving? Pin it to Pinterest and follow Dash of Wisdom on Pinterest too. Enjoy!
Sweet Potato Pasta
Perfect for autumn or thanksgiving, vegan sweet potato creamy sauce that is best over lemon pepper fettuccine or other vegan pasta.
- 6 ounce garnet sweet potato, peeled, cut in 1-inch chunks 2/3 cup (use potato peeler to peel sweet potato)
- 1 medium carrot, ends cut off, peeled, cut in chunks
- 1/4 cup yellow onion, chopped or chunks
- 1-2 large garlic cloves
- 1/3 cup coconut cream, canned either full or light
- 1/3 cup non-dairy unsweetened milk almond, oat or cashew work great
- 1 teaspoon kosher salt
- 1/2 lemon, squeezed for juice
- 1/2 teaspoon lemon pepper or fresh ground pepper
- 8 ounces dry pasta either vegan lemon pepper fettuccine (use black bean spaghetti if making for Halloween)
- (optional) few sprigs flat leave parsley for garnish
Put sweet potato, carrot, onion, garlic and coconut cream and other non-dairy milk in medium saucepan, heat over medium high heat, once bubbling, turn to low, cover. Cook for 10-14 minutes until sweet potato and carrot pierced with a fork is soft. Remove from heat. Blend vegetables with an immersion blender or put in a blender (be sure close lid tightly as it will be hot)- add lemon juice, kosher salt and pepper; if too thick to blend add up to 1/4 cup water.
While vegetables are simmering; in a separate large pot, heat water to boiling; cook pasta according to package directions. Drain pasta. Pour Sweet Potato sauce over pasta, toss with tongs and serve with minced flat leaf parsley.
If making for Halloween, serve with spooky halloween music. Enjoy!
For leftover coconut cream, pour the extra into ice cube trays, freeze them put them in ziploc freezer bag and you can use them a little or alot for future recipes.
Products used in this Recipe:
A great blender is something that you will use all the time and if it is quality it will last for years. I love my Ninja blender system because not only does it have powerful motor, it has both large blender container and several individual blender cups that are perfect for smoothies and small batches of blending. And it isn't hundreds or thousands of dollars!
If you have a tiny kitchen but you blend things, especially if you are making soups, an immersion blender is awesome! It is important that you have a quality one. This one has different attachments for different tasks.
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