If you want a unique twist to regular pasta, then you need to try sweet potato pasta with creamy sauce. This recipe uses sweet potatoes, silken tofu, and milk to create a rich velvety sauce.
Pair this creamy sauce with your favorite pasta, and you can have a hearty, comforting pasta dish for a weeknight meal or weekend dinner party.
Twist On Tradition With Creamy Sweet Potato Pasta
If you are looking for a hearty pasta dish that is unique without red sauce, then you will want to make this recipe for dinner. Your family will enjoy the natural sweetness of sweet potatoes with the savory flavors of aromatic spices in a creamy, rich sauce. The sweetness in the is sauce is both comforting and irresistible for all ages.
Best of all, you can easily make this recipe during a busy weeknight or holiday. From making the sweet potato sauce to boiling the pasta and cooking the vegetables, you can have dinner ready in about 30-40 minutes.
For more pasta main dish recipes, check out my Easy Baked Turkey Pasta Casserole and Taco And Mac Cheese Recipe.
Ingredients Needed To Make Sweet Potato Pasta
Before you start cooking, prepare these simple ingredients.
- Sweet potatoes: Choose medium-sized sweet potatoes, as they naturally taste sweeter than their larger counterparts. They should be smooth and firm to the touch with orange flesh to give a creamy sauce texture.
- Aromatics: For this recipe, you’ll need one small onion and 3 cloves of garlic. Choose yellow onions because they have a light flavor when cooked.
- Turmeric: Opt for ground turmeric with a bright orange color to ensure that it’s fresh.
- Tofu: You’ll want to use silken or soft tofu to get a smooth consistency for your pasta sauce. Make sure that it’s fresh and hasn’t passed the expiration date on the package.
- Milk: For a rich and creamy sauce, I suggest using whole dairy milk. You can also use 2% or skim milk if you want the sauce to be a little lighter.
- Nutritional yeast: Nutritional yeast is a deactivated yeast used as a seasoning, known for its savory, nutty, and slightly cheesy flavor. It’s popular in plant-based cooking, adding a rich, umami depth to dishes like pasta, sauces, and popcorn. Do not use baking yeast!
- Pasta: For this recipe, I use fusilli pasta, but you can use another type of pasta as long as it can hold the thick sauce well.
- Vegetables: Look for fresh bell peppers, mushrooms, and spinach. Choose red bell pepper for a sweeter taste and spinach with bright, dark green leaves.
- Parmesan cheese: To save on the prep time, you can use pre-grated cheese.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Vegan: Substitute dairy milk with almond milk or any plant-based milk and Parmesan with pre-made vegan Parmesan to make the pasta vegan.
- Pasta options: Besides fusilli, you can try other pasta like rotini, penne, and shells for different pasta shapes.
- Add herbs: For a garnish I like to add fresh herbs like parsley and basil as a garnish.
- Add more protein: You can make this pasta even more filling with grilled chicken, crispy bacon bits, and sauteed chickpeas.
- Topping options: Besides Parmesan, you can top the pasta with toasted nuts, maple syrup, or crushed crackers.
How To Make Creamy Sweet Potato Pasta
Once you have all the ingredients, let’s start making sweet potato pasta that leaves a lingering warmth with every bite.
1
Cook The Sweet Potatoes And Aromatics
Pierce the sweet potatoes with a knife and microwave on full power for 12-15 minutes or until soft. Slice open, let cool slightly, then scoop out the flesh into a bowl and set aside. Heat oil in a frying pan over medium heat, sauté the onions for 5 minutes, then add the garlic and cook for another minute until fragrant.
2
Add The Ingredients And Blend
In a food processor bowl, combine the cooked sweet potatoes, onion, and garlic. Next, add the silken tofu, milk, turmeric, nutritional yeast, salt, and pepper. Secure the lid and pulse the mixture a few times to break down the ingredients. Then, let the food processor run for about a minute or until the mixture becomes smooth and free of chunks.
3
Cook The Pasta And Vegetables
In a large pot of salted water, bring it to a boil and cook the pasta according to the package instructions. Once the pasta is ready, scoop out 1/2 cup of the cooking water, then drain the pasta using a strainer and set it aside. In a large pan, heat oil over medium heat and sauté the diced red bell pepper and mushrooms for 6-8 minutes. Add the crushed garlic and cook for an additional minute. Finally, stir in the spinach and cook until it wilts.
4
Combine Altogether
Now, pour the sweet potato sauce into the pan with the sautéed veggies, then add the cooked pasta and that reserved pasta water. Grab a wooden spoon and give everything a good toss until the pasta is nicely coated with all that creamy, flavorful sauce.
5
Serve And Enjoy
Finish off your sweet potato pasta with a sprinkle of grated Parmesan cheese on top. Serve it up hot in a cozy bowl, and enjoy every delicious bite!
Gina’s Tips For Recipe Success
- After blending the sweet potato sauce, taste and adjust the seasoning according to your desired taste.
- Add a bit of milk if the sauce comes out too thick in the processor, and blend again until smooth.
- Don’t rinse the pasta after draining, or else the sauce won’t stick properly.
- Toss the pasta with your sauce immediately while it’s still hot to ensure that the sauce clings to the grooves, making each bite flavorful.
Storing Leftovers
You can keep the flavor of the creamy sweet potato pasta intact with proper storage. If possible, store the sauce and pasta separately.
- Refrigerator: Put your pasta with or without sauce into an airtight container. It stays good for up to 2 days.
- Freezer: Divide the pasta into small portions for easy thawing. After that, store each portion in a freezer-safe airtight container. Frozen pasta can last up to 2 months.
When you’re ready to serve, reheat the pasta in the microwave or on the stovetop. Stir frequently to heat the pasta evenly. Be sure to thaw the pasta and sauce first in the fridge overnight or defrost in the microwave.
Pasta Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Sweet Potato Pasta with Creamy Sauce
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
Sweet Potato Sauce:
- 2 medium sweet potatoes
- 1 small onion, diced
- 2 cloves garlic, crushed
- 14 ounces silken tofu
- ¼ teaspoon turmeric
- 1 cup milk, or dairy-free alternative
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
Pasta:
- 10 ounces fusilli pasta, or your favorite type
- 1 red bell pepper, diced
- 10 ounces mushrooms, diced
- 1 clove garlic, crushed
- 1½ cups fresh spinach
- ¼ cup grated parmesan cheese, or vegan alternative
Instructions
Make the Sweet Potato Sauce:
- Pierce the sweet potatoes with a knife a few times. Microwave on full power for 12-15 minutes, or until fully cooked and tender. Slice open, let cool slightly, and scoop out the flesh. Discard the skins.2 medium sweet potatoes
- Heat a little oil in a frying pan over medium heat. Sauté the diced onion until softened, about 5 minutes. Add the crushed garlic and cook for another minute.1 small onion, 2 cloves garlic
- In a food processor, combine the sweet potato flesh, cooked onion and garlic, silken tofu, turmeric, milk, nutritional yeast, salt, and pepper. Blend until completely smooth. Set aside.14 ounces silken tofu, ¼ teaspoon turmeric, 1 cup milk, 2 tablespoons nutritional yeast, Salt and pepper
Prepare the Pasta:
- Boil the pasta in a large pot of salted water according to the package instructions. Reserve ½ cup of the pasta water before draining.10 ounces fusilli pasta
Cook the Vegetables:
- In a large pan, heat a bit of olive oil over medium heat. Add the diced red bell pepper and mushrooms.1 red bell pepper, 10 ounces mushrooms
- Sauté for 6-8 minutes, or until softened. Add the crushed garlic and cook for 1 more minute.1 clove garlic
- Add the spinach to the pan and stir until wilted.1½ cups fresh spinach
Combine & Serve:
- Add the cooked pasta, reserved pasta water, and sweet potato sauce to the pan with the vegetables. Stir well to combine and heat everything through. Season with additional salt and pepper if needed.
- Serve hot, topped with grated parmesan or your favorite vegan alternative.¼ cup grated parmesan cheese
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or on the stovetop over low heat. Add a splash of water to loosen the sauce as needed.
- Pasta Options: Feel free to use any pasta shape you like. Fusilli works great because it holds the sauce well.
- Variations: You can add more vegetables like zucchini or kale for added nutrition. If you don’t have silken tofu, use 1 cup of plain Greek yogurt for a similar creamy texture.
