This vegan sweet potato pasta sauce is a great way to get the creaminess of a classic alfredo sauce but in a lighter and vegan cheese sauce! The recipe is easy to make, dairy-free, gluten-free, and so healthy!

Vegan Sweet Potato Pasta Sauce (creamy, cheesy)

This vegan sweet potato pasta sauce is a great way to still get the creaminess of the classic alfredo but in a lighter and vegan cheese sauce! The recipe is easy to make, dairy-free, gluten-free, and SO healthy!
5 from 10 votes
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Course: Lunch & Dinner, Main Course, Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings
Author: Bianca Zapatka

Ingredients

Pasta:

  • 12 oz any pasta (340 g) (gluten-free, if desired)
  • chopped herbs (for garnish)

Vegan Sweet Potato Sauce:

  • 1 sweet potato (approx. 12 oz)
  • ½ tbsp olive oil or coconut oil
  • 1 onion chopped
  • 2 cloves garlic chopped
  • ½ cup soaked cashews (75 g) or cashew butter (or sub coconut cream)
  • 2/3 cup water (160 ml)
  • 2 tbsp nutritional yeast flakes (optional)
  • 1 tsp smoked paprika (optional)
  • ½ tsp sea salt or more to taste
  • freshly ground black pepper
  • 1 tbsp lemon juice (optional)

Garlic Mushrooms:

  • 1 tbsp oil
  • 9 oz mushrooms (250 g) sliced
  • 2 cloves garlic chopped (optional)
  • salt and pepper to taste

Instructions

  • Soak the cashews for at least 3-4 hours. Otherwise, you can cover them with boiling water and soak for only approx. 15 minutes to speed up the process, or simply use cashew butter.
  • Prick the sweet potato a few times with a fork and microwave until soft, for 6-7 minutes. (Optionally, bake the sweet potato in the oven at 425°F for about 50-60 minutes). Afterwards, peel it and scoop out the flesh.
  • Cook pasta according to package directions in a salted pot of water.
  • While the pasta is boiling, in a pan over medium high heat, heat the oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add garlic and roast for one minute longer.
  • Remove the onions and garlic from the pan and add it to a blender along with the soft sweet potato, cashews, nutritional yeast, smoked paprika, lemon juice, salt, and black pepper.
  • Blend it all together for 2-3 minutes, or until smooth and creamy. Add more water and seasonings until desired consistency and taste if necessary.
  • Pour the sauce into a large skillet or pan. Heat over medium heat while stirring for 2-3 minutes, or until hot and bubbly.
  • When the pasta is al dente, drain, add to the sauce and toss to combine. Cook for about 1-2 minutes until sauce sticks well to the pasta. (If the sauce gets too thick, add more water or plantbased milk to thin. For more creaminess, you can also add a little coconut cream).
  • Pan-fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add garlic and roast for one minute longer. Season with salt and pepper to taste.
  • Serve your creamy pasta with roasted mushrooms and fresh chopped herbs to garnish and more yeast flakes/ vegan parmesan cheese if you like.
  • Enjoy!

Notes

  • You can fill the sauce into a sealed jar and store it in the fridge if you want to serve it later. It will last for up to 5 days in the fridge, or you can freeze for even longer.
  • Please make sure to store leftover sauce apart from the pasta. Otherwise it gets sticky. It’s always best served with new cooked pasta.
  • Read the text above for more information.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!