And if you like a little kick, top your pasta with some crushed red pepper! Drain and add to an 8×8 baking pan with the green onion, bell pepper, kale, rosemary, and pasta sauce. I absolutely LOVE the way the bold smokiness and spiciness of the chipotle peppers pairs with the sweet potatoes in this recipe. ** I like oat milk, cashew milk, or carton coconut milk. 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. 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. Sweet potatoes are the primary ingredient in this recipe, and I imagine they are fairly easy to find in most grocery stores….but if you don’t have them, your best bet would be butternut squash, or canned pumpkin puree. If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! Shortly before the sweet potatoes are done baking, start cooking your pasta and start cooking the onions/garlic. SERVE and enjoy ♡. Cook pasta according to directions, reserving 1 cup of pasta water. Serve the pasta with your favorite protein. 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. I was in the mood for something with a little more…I don’t know, tangy? Mix the pasta and sauce. Or, drain the pasta in a colander set over a bowl to catch the pasta water. I’ve been craving creamy vegan pasta a lot during my pregnancy and Caleb is always up for a bowl of noodles, so I thought of my. For added nutrient-density, I like to serve this creamy roasted red pepper pasta with broccoli or sauteed kale on the side (or mixed in). Easy to customize. Bake this for 15-20 minutes and broil for 1-2 minutes to crisp up the cheese on top. Stir occasionally and cook until a light brown fond starts form on the surface of the pan, about 5 minutes. Your email address will not be published. Comfort food heaven. 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***. Turn off the heat and transfer the onions/garlic to a stand blender (or food processor). Preheat the oven to 425°F (218°C). Pantry staples. Save my name, email, and website in this browser for the next time I comment. Add the chopped sweet potato, bell pepper, onion, and garlic to a baking tray. This Sweet Potato Pasta Bake is anything but ordinary. After soaking, drain. 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. This plant-based pasta is easy, creamy, and perfect for the whole family! Depending on what plant-based milk and what seed/nut you use and your desired pasta sauce consistency, you may not need to add any pasta water, but it’s always good to reserve some in case. © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, Restaurant-Style Vegan Dal Tadka, Easy Vegan Dal Tadka, Vegan Dessert, Recipe roundup, Recipe roundups. Meanwhile, soak the sunflower seeds in boiling water for 30 minutes (or longer). 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. © 2017 Bean Around The Bowl. Bake for 45-60 minutes (depending on size), or until the potatoes are fork tender and don’t give any resistance. Bake for ~25 minutes or until lightly browned. This 10-ingredient vegan pantry pasta will become your new favorite dinner recipe! Then I BAKED it and WOW. 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. Pasta with Creamy Sweet Potato Sauce Recipe An amazing recipe. On the nutritional end, sweet potato and bell pepper are great sources of plant-based, immune system-supporting vitamin A and the tofu adds both creaminess and major plant protein to make this dish a complete meal as far as my guidelines go: beans, greens (or in this case oranges and reds), and grains. 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. I use 2 chipotle peppers in adobo sauce, but if you prefer a milder heat, just use one pepper. In addition to being a pantry meal, it’s budget-friendly (unless you splurge on that Beyond Meat sausage like I did lol…so worth it IMO). 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. Or for something green, add some broccoli to the pasta cooking water in the last few minutes to get in some greens :). Add a few spoons of water to deglaze, and stir. Spiced tempeh or crispy baked tofu would be good options! Next: add the roasted vegetables to a high speed blender with nutritional yeast, sage, and 2 cups milk. Before draining, be sure to reserve at least 1 cup of pasta water and set aside. Skip traditional pasta and use spiralized sweet potatoes for a healthier twist on cheesy baked pasta! 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! Preheat your oven to 425 degrees. But yeah, just 10 main ingredients, woohoo! You’ll begin by making the Sweet Potato Sauce. Filled with savoury herbs and veggies to keep your tastebuds starving for more. I think the combination is FANTASTIC, and my non-vegan boyfriend agreed 100% and asked for seconds and then thirds. So here we go Budget-friendly. You can use lemon juice instead, or if you don’t have that, use white wine vinegar but half the amount. Toss the sweet potato and pepper with olive oil, and place on a greased or parchment paper-lined baking sheet. Add the remaining 1/4 cup water (60 mL) if needed to thin out (you can also thin out the pasta sauce with the pasta cooking water). Yes, pasta sauce from a potato! Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Make the chipotle sweet potato sauce. 1 or 2 rehydrated dried chipotles (soak the dried pepper in hot water) + 1 to 2 tablespoons tomato sauce. 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