Creamy Sweet Potato Spaghetti
This easy weeknight recipe features a creamy, homemade sweet potato pasta sauce combined with smoky, roasted red peppers, served over spaghetti. It's a healthy, flavorful dish perfect for cooler days.
Price per Serving
Instructions
- 1
Preheat oven to 400°F (200°C). Stab a few holes into bell pepper (1 red) and roast for minutes (10).
- 2
Remove bell pepper (1 red) from oven, add sweet potato (1 large) (peeled and cut into 0.5 inch cubes) to the baking sheet, and bake for minutes (20).
- 3
While vegetables roast, cook spaghetti (12 oz) according to package instructions.
- 4
In a large skillet, heat oil (1 tbsp) and sauté onion (0.5) (diced) until fragrant and translucent. Add garlic cloves (3 large) (minced) and cook for 30 seconds.
- 5
When roasting is complete, let bell pepper (1 red) and sweet potato (1 large) cool. Remove the skin from bell pepper (1 red) and take out the seeds.
- 6
Blend roasted bell pepper (1 red) and sweet potato (1 large), sautéed onion (0.5) and garlic cloves (3 large), unsweetened, plain plant-based milk (1 cup), nutritional yeast (2 tbsp), salt (0.75 tsp), smoked paprika (0.5 tsp), and ground black pepper (0.25 tsp) until a smooth and creamy sauce is formed.
- 7
Mix the sauce into your cooked spaghetti (12 oz) and serve.
Nutrition Facts
Per portion
Macronutrients
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