Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until onions are softened and golden brown, 9-10 minutes. This plant-based pasta is easy, creamy, and perfect for the whole family! Place the potatoes on a baking sheet (line with parchment paper for easy cleanup). Bake your sweet potatoes. IF YOU’RE INSPIRED BY THIS POST MAKE SURE TO SNAP A PIC Toss the sweet potato and pepper with olive oil, and place on a greased or parchment paper-lined baking sheet. I was in the mood for something with a little more…I don’t know, tangy? You need to try this Sweet Potato Pasta Bake. Sweet potato is the thing. Bake for ~25 minutes or until lightly browned. Shortly before the sweet potatoes are done baking, start cooking your pasta and start cooking the onions/garlic. Looking for more dinner ideas? Add the sauce to the drained pasta and enjoy. I recommend soaking your sunflower seeds in boiling water for 30 minutes (you can do this while you prep the other ingredients and cook the onions/garlic, or when you bake the sweet potatoes). You’ll begin by making the Sweet Potato Sauce. SERVE and enjoy ♡. It’s a flavor match made in heaven. In the event you don’t have all the exact ingredients on hand, here are some substitutions to try. 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. Chocolate Cupcakes & Peppermint Buttercream, Banana French Toast (Only 4 Ingredients!). Cook pasta according to directions, reserving 1 cup of pasta water. 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. If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! However, both of those options don’t have the sweetness that sweet potatoes bring, and therefore you’ll need to add a spoon of agave nectar or maple syrup to help balance out the smoky, spicy flavors. It should be thick and creamy yet thin enough to coat the pasta. Turn off the heat and transfer the onions/garlic to a stand blender (or food processor). In a Bake this for 15-20 minutes and broil for 1-2 minutes to crisp up the cheese on top. Of course, if you don’t have any vegan sausage, feel free to add your favorite vegan protein. 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. However, if you can’t find chipotle peppers in adobo sauce, here are some substitute options. 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). And if you like a little kick, top your pasta with some crushed red pepper! 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. Preheat your oven to 425 degrees. No sweet potatoes? Preheat the oven to 425°F (218°C). 10 main ingredients. This Creamy Chipotle Sweet Potato Pasta is indulgent but made with healthy ingredients like sweet potatoes and sunflower seeds. Blend on high speed until smooth, creamy, and thick, scraping down the sides as needed. Reserve some pasta water. Filled with savoury herbs and veggies to keep your tastebuds starving for more. If you give this Sweet Potato Pasta Bake a try please let me know in a comment below ~ I’d love to hear what you think! But what you may not know about the sweet potato is that it makes the most delicious (and wholesome) pasta sauce. 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. But yeah, just 10 main ingredients, woohoo! 1 or 2 rehydrated dried chipotles (soak the dried pepper in hot water) + 1 to 2 tablespoons tomato sauce. 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! Toss with salt, pepper, and red pepper flakes. Add the potato flesh to the blender with the onion-garlic mixture. 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. And the 10 main ingredients include the optional vegan sausage, so if you’re omitting that ingredient, you’re looking at 9 ingredients :). Check out this Butternut Squash & Cauliflower Soup and Red Curry & Peanut Ramen. ** I like oat milk, cashew milk, or carton coconut milk. Best served fresh – You can reheat leftovers in the microwave. Lower your oven heat to 350 degrees. 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. Taste for seasonings. No chipotle peppers in adobo sauce? Before you drain your pasta, reserve some of the cooking water in a separate bowl, or drain your pasta into a colander set over a bowl to catch the pasta water. I’m also on Youtube, check out my channel for recipes videos every Friday. I use 2 chipotle peppers in adobo sauce, but if you prefer a milder heat, just use one pepper. With any of these substitutions, if you want a little more heat, add a tiny pinch of cayenne pepper; if you want a little more smokiness, add (a) a few pinches of smoked paprika or (b) a few dashes of liquid smoke. 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. 1/2 to 1 teaspoon chipotle chili powder, though I recommend starting slowly, especially if you are sensitive to spicy food. I absolutely LOVE the way the bold smokiness and spiciness of the chipotle peppers pairs with the sweet potatoes in this recipe. Gluten-free? Stir occasionally and cook until a light brown fond starts form on the surface of the pan, about 5 minutes. It’s made with 10 main ingredients and it’s also creamy, but it’s pretty different than the first recipe. To make this a quick, weeknight-friendly dinner, bake/roast your sweet potatoes ahead of time. This is the source of the smoky, tomatoey-tang in this sauce, along with the spiciness. Budget-friendly. Test the sauce and add more salt or pasta water to achieve desired taste and consistency. Peel and discard the baked sweet potato skins (use oven mitts or wait until they’re slightly cooled). Okay, not counting, oil, salt and pepper. This gluten free, Sweet Potato “Pasta” Bake is a great way to add more vegetables to a comfort food favorite! This is one of those recipes that you’ll make over and over again. Toss the sweet potato and pepper with olive oil, and place on a greased or parchment paper-lined baking sheet. Add the sausage links directly to the pan, and then use a wooden spoon to crumble them, similar to traditional sausage. Next: add the roasted vegetables to a high speed blender with nutritional yeast, sage, and 2 cups milk. It’s creamy, spicy, smoky, and cheesy, and incredibly indulgent, especially if you add the vegan sausage.