Sweet Potato Pasta Sauce is a creamy, thick sauce to dress up pasta. This oil-free sauce is full of flavor and comes together in just 20 minutes! Perfect for a weeknight dinner.
Pasta is a go-to dish for many people. It's quick and easy. You almost always have some sort of pasta sitting in your pantry. Most people enjoy pasta, so you don't have to worry about displeasing picky eaters.
But what do you do with pasta? Sure, you could throw on some salt and pepper and call it a day. That's a little boring though. And could get old after a few meals.
I've been in a bit of a pasta rut myself. I bought a big box, and I have a lot of it lying around.
A month or so ago I made Pad Thai. Which was INCREDIBLE. But honestly, there's a lot of prep work involved in that recipe. When I want something quick, I need an easier option.
I started making myself this Oil-Free Spinach-Mushroom Pasta recipe. It is also one of my favorites. But I wanted to change it up. I wanted something new and different.
I've seen sweet potato pasta sauce recipes before. And, being me, I had a sweet potato on my counter. So I decided to experiment.
Step 1. Microwave the sweet potato. Use a fork to pierce, then cook on high for 5-7 minutes, until soft. Alternatively, you can steam or bake in the oven. When cool enough to handle, remove the skins.
Step 2. In a small skillet, sauté the shallots for 5 minutes, until soft. Add the garlic and cook 30 seconds.
Step 3. Transfer the cooked sweet potato, shallots and garlic mixture, nut butter, nutritional yeast, salt, smoked paprika, and red pepper flakes to a blender. Blend, adding the milk until the sauce comes together.
Step 4. Season with more salt, to taste, and serve with your favorite pasta. Some of my favorites are chickpea pasta and tofu spaghetti. Enjoy!
Yes. If you want, you can use another nut like almonds or walnuts.
You can also omit the cashews entirely. The sauce won't be as thick and creamy, but still delicious!
If you have butternut squash or pumpkin on hand, feel free to use either of those instead of sweet potato.
Or even cauliflower (like my cauliflower béchamel sauce).
To add some more protein to this dish, you can blend in some beans like chickpeas or white beans. Or even a block of tofu!
And, serve with a chickpea pasta for more protein in your meal.
This sauce will keep in the fridge for up to a week.
You can also freeze the sauce in an air-tight container. Then defrost on the stove over low heat
Thank you God for healthy food. Thank you for letting us feed our bodies with good foods. Amen.
Looking for other tasty pasta recipes? Try these next:
If you love sweet potatoes as much as I do, try some of my favorite sweet potato recipes:
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Sweet Potato Pasta Sauce is a creamy, thick sauce to dress up pasta. This oil-free sauce is full of flavor and comes together in just 20 minutes! Perfect for a weeknight dinner.
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