Creamy Sweet Potato Pasta Sauce Recipe
Enjoy a creamy sweet potato pasta sauce made with silken tofu, milk, and sweet potatoes for a velvety, veggie packed main dish. This recipe is perfect for easy weeknights or cozy dinners with guests.
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 Braggs Premium Nutritional Yeast Seasoning
- 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 Braggs Premium Nutritional Yeast Seasoning, 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
How to Store and Reheat
- Refrigerate: Store pasta and sauce (together or separately) in an airtight container in the refrigerator for up to 2 days.
- Freeze: Freeze pasta and sauce in freezer-safe containers for up to 2 months, then thaw in the refrigerator for 8 to 12 hours before reheating.
- Reheat: Reheat on the stovetop over low heat or in the microwave until hot, adding a splash of water or milk if the sauce is too thick.
