Vegan Creamy Sweet Potato Pasta

Creamy sweet potato pasta

2 years in, and I’m still loving my plant-based life. The best part is that I am finding new ways to cook, and make amazing food.

Back to last night's dinner! Right, I was really wanting something sweet and savory that would not only nourish my body, but fill me up and hit the spot! So I had a rummage around the cupboards and found some sweet potatoes that were calling my name... So I decided to take these sweet potatoes and turn them into a yummy sauce to pour over my pasta. 

I diced up the sweet potatoes as small as I could (I don't like to wait for things to cook) and popped them into a pot of boiling water for 5 minutes until they were tender. Then strained them and put them in the blender with some oat milk, a clove of garlic (make sure you smash your garlic to awaken the flavor), nutritional yeast, EVOO and lemon juice. Turned the blender on and whizzed it all up!   

Finally, I added it all to a pan along with some broccoli and a little salt to simmer for a few minutes and that was that! 

Give it a try and let me know what you think!

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2

Ingredients

• 12 ounces regular or gluten-free tagliatelle or linguine

Vegan Sweet Potato Cream Sauce

• 340g (2 c) peeled and cubed sweet potatoes (about 1 medium sweet potato)

• 300mL (1 1/4c) plain nut milk (I use almond or oat milk)

• 1 clove of garlic, smashed, peeled & diced

• 2 tablespoons nutritional yeast flakes, the more the cheesier...

• 1 tablespoon extra-virgin olive oil (EVOO)

• 2 teaspoons fresh lemon juice

• 1 teaspoon sea salt

• Freshly ground black pepper

Instructions

Pasta - If you'd like to make your own, check out my recipe here. 

1. Bring a large pot of well-salted water to a boil. (it should be as salty as the sea)

2. Add the pasta and cook until al dente according to package instructions.

3. Drain and set aside.

Creamy Sweet Potato Sauce

1. While the pasta is cooking, bring a medium pot of water to a boil. Add the sweet potatoes to the pot and boil for 5-10 minutes, or until very fork-tender. (I tend to dice them as small as I can so they cook faster). Strain the water.

2. Add the boiled sweet potatoes, nut milk, garlic, nutritional yeast, olive oil, lemon juice, salt, and black pepper to a blender.

3. Blend until smooth and creamy.

4. Pour the sauce into a large non-stick pan and heat it over medium heat and whisk constantly until it's hot and bubbly. If the sauce looks too thick you can add some more nut milk a tablespoon at a time until you get to your ideal thickness.

5. Season with salt and pepper to taste, and enjoy!

Let me know what you think in the comments below!