Toss the sweet potato and pepper with olive oil, and place on a greased or parchment paper-lined baking sheet. Puree until smooth. I’m also on Youtube, check out my channel for recipes videos every Friday. Okay, not counting, oil, salt and pepper. Test the sauce and add more salt or pasta water to achieve desired taste and consistency. The combination of sweet potato and cheese is unbeatable and addictive. Meanwhile, soak the sunflower seeds in boiling water for 30 minutes (or longer). Sweet potato pasta sauce is absolutely budget-friendly and comparatively cheaper when sweet potatoes are in season. Canned lite coconut milk is the most pantry-friendly recipe, but I’ve been using oat milk or cashew milk in this recipe since I have a lot on hand. 1 Sweet Potato, Large Dice (About 3 Cups). Cook pasta according to directions, reserving 1 cup of pasta water. If you give this Sweet Potato Pasta Bake a try please let me know in a comment below ~ I’d love to hear what you think! Toss the sweet potato and pepper with olive oil, and place on a greased or parchment paper-lined baking sheet. NOTE: you can also roast/bake the sweet potatoes up to a few days in advance. This sauce is the creamiest when made with cashews (unsurprisingly), but sunflower seeds work almost just as well that it’s worth using them :) They’re incredibly cheap and they’re a great option for keeping this recipe nut-free. Bake for 45-60 minutes (depending on size), or until the potatoes are fork tender and don’t give any resistance. Serve the pasta with your favorite protein. I recommend soaking your sunflower seeds in boiling water for 30 minutes (you can do this while you prep the other ingredients and cook the onions/garlic, or when you bake the sweet potatoes). For the pasta, bring a large pot of salted water to a boil. For Beyond Meat sausage, heat up a frying pan (the same one used for the onions/garlic) over medium-high heat with a tiny drop of oil. Add a few spoons of water to deglaze, and stir. Pour the sauce into the wiped-out frying pan. Skip traditional pasta and use spiralized sweet potatoes for a healthier twist on cheesy baked pasta! Reserve some pasta water. With any of these substitutions, if you want a little more heat, add a tiny pinch of cayenne pepper; if you want a little more smokiness, add (a) a few pinches of smoked paprika or (b) a few dashes of liquid smoke. I know some of you might be tempted to skip the step of browning the onions and garlic, but please don’t. Check out this Butternut Squash & Cauliflower Soup and Red Curry & Peanut Ramen. Mix the pasta and sauce. 1/2 to 1 teaspoon chipotle chili powder, though I recommend starting slowly, especially if you are sensitive to spicy food. Any creamy plant-based milk such as oat, coconut, cashew, or soy will work - just make sure it’s unsweetened. Optional: top with a sprinkle of vegan cheese shreds (recommended!!). Add the garlic and stir frequently for 1-2 minutes, until lightly golden. *** Feel free to omit or substitute with your favorite protein source. This Creamy Chipotle Sweet Potato Pasta is indulgent but made with healthy ingredients like sweet potatoes and sunflower seeds. © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, Restaurant-Style Vegan Dal Tadka, Easy Vegan Dal Tadka, Vegan Dessert, Recipe roundup, Recipe roundups. Comfort food heaven. And if you like a little kick, top your pasta with some crushed red pepper! Before draining, be sure to reserve at least 1 cup of pasta water and set aside. Once boiling, add your pasta of choice and cook according to the package instructions until just al dente (don’t overcook)! I am SO excited to bring you this recipe ~ I’ve been toying with a sweet potato pasta sauce for some time now but couldn’t quite nail it. If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! IF YOU’RE INSPIRED BY THIS POST MAKE SURE TO SNAP A PIC It’s creamy, spicy, smoky, and cheesy, and incredibly indulgent, especially if you add the vegan sausage. In a blender or food processor, combine the cooked pepper and potato, along with the tofu, nutritional yeast, sun-dried tomatoes, garlic, salt, and ½ cup of pasta water. I figured it would taste okay, but I was totally floored at just how well the flavors meshed together. It should be thick and creamy yet thin enough to coat the pasta. Once hot, add onions and season with a pinch of salt. Add the chopped sweet potato, bell pepper, onion, and garlic to a baking tray. Peel and discard the baked sweet potato skins (use oven mitts or wait until they’re slightly cooled). 1 or 2 rehydrated dried chipotles (soak the dried pepper in hot water) + 1 to 2 tablespoons tomato sauce. Enter this Creamy Chipotle Sweet Potato Pasta! It’s made with 10 main ingredients and it’s also creamy, but it’s pretty different than the first recipe. All Rights Reserved. Baked/roasted sweet potatoes will stay good in an airtight container in the fridge for several days. However, I did have a red bell pepper and sun-dried tomatoes on hand, so I decided to see what would happen if I just added it all to the mix. Preheat your oven to 425 degrees. Toss to combine with tons or a wooden spoon, and ad a ladle or two of pasta water as needed to achieve your desired pasta sauce consistency. Filled with savoury herbs and veggies to keep your tastebuds starving for more. No lime juice? Heat up for 30-60 seconds, then add the hot cooked pasta into the sauce. It’s a flavor match made in heaven. I absolutely LOVE the way the bold smokiness and spiciness of the chipotle peppers pairs with the sweet potatoes in this recipe. Cook pasta according to directions, reserving 1 cup of pasta water. Filled with savoury herbs and veggies to keep your tastebuds starving for more. However, both of those options don’t have the sweetness that sweet potatoes bring, and therefore you’ll need to add a spoon of agave nectar or maple syrup to help balance out the smoky, spicy flavors. 1/2 (70g) cup sunflower seeds*, soaked in boiling water for 30 minutes, 2 chipotle peppers in adobo (use just 1 pepper for a milder heat; see the “Substitutions” section above for substitute options), 1 cup (240mL) creamy plant-based milk, or canned “lite” coconut milk**, 3-4 vegan sausage links, such as Beyond Meat sausage***. Since so many of you have been loving my 10-Ingredient Creamy Pantry Pasta, I figured I needed to make another creamy 10-ingredient pasta recipe! Bake for ~25 minutes or until lightly browned. Feel free to make this your own meal. To make this a quick, weeknight-friendly dinner, bake/roast your sweet potatoes ahead of time. The sticking on the seasonal ingredients is not only for th e well-being reasons but also they are cost-effective. Will keep for 3-5 days in the fridge. You’ll begin by making the Sweet Potato Sauce. Add the soaked and drained sunflower seeds, chipotle peppers, 1 teaspoon kosher salt, black pepper to taste, nutritional yeast, lime juice, plant-based milk, and 1/2 cup (120 mL) of the water.

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