Whip up a batch of the most indulgent Vegan Sweet Potato Pasta Skillet tonight! This delightful vegan pasta recipe combines rigatoni with a velvety sweet potato-coconut cream sauce, infused with the aromatic goodness of herbs, garlic, and a touch of spice. The perfect meatless weeknight dinner option for a creamy, dairy-free delight. Gluten-free option.
Honestly, pasta is the perfect lazy comfort food meal during the week or on weekends. Of course, you can always search ‘weeknight meals‘ on my site for more deliciousness. This Creamy Vegan Sweet Potato Pasta Skillet is by far on my top faves list during the Fall/Winter seasons because it offers not only a velvety texture, but it also has bold spices and a coolness that comes from the coconut cream/milk. Everything just comes together amazingly.
This pasta recipe happens to be vegan, but it's so full of creamy, savory goodness, that non-vegans will go crazy for it too. The secret is a dynamite combination of sweet potato puree and coconut cream or milk. The sauce coats every nook and cranny of your pasta so every bite is flavor-packed and decadent.
If these photos have you ready to get in the kitchen, start by reading these tips and swaps for the best cheesy vegan pasta skillet:
Here's what you need to bring this creamy sweet potato pasta skillet to life for dinner tonight:
Rigatoni. You can substitute rigatoni with your favorite pasta shape. For a gluten-free version, simply use gluten-free pasta.
Sweet potato puree. You can buy this canned or make your own by roasting a sweet potato until totally tender and pureeing it in a blender or food processor. Pumpkin puree will also work, though the flavor may not be quite as sweet.
Garlic. This adds a delicious aromatic flavor to compliment the sweetness of your puree.
Nutritional yeast. I think this is a must-have vegan pantry ingredient. It instantly adds umami and cheesy flavor without any dairy.
Full-fat coconut cream/milk. For the rich, creamy body in the pasta.
Flour. I use organic all-purpose flour from Bob's Red Mill, which is certified vegan. For gluten-free, simply use their gluten-free flour blend to thicken your creamy sweet potato sauce.
Vegetable stock. Make your own or buy organic store-bought stock.
White wine. Opt for a dry white wine in this recipe.
Cajun seasoning. Use store-bought or homemade seasoning blend.
Kale. Any kind of kale will work!
CAJUN SEASONING BLEND
To make your seasoning, combine:
Together, these herbs and spices strike the perfect balance of savory and fresh with a bit of smoky heat. Check out my Homemade Cajun Seasoning recipe if you want to make your own-- Trust me it's bursting with bold + savory flavors you will LOVE!
Why You'll LOVE This Creamy Vegan Sweet Potato Pasta
What Are Delicious Foods to Pair Vegan Sweet Potato Pasta With?
When it comes to serving this mouthwatering Creamy Vegan Sweet Potato Pasta Skillet there are some options that will truly elevate your meal. First off, don't forget to have some crusty bread on hand. I love this homemade Vegan Garlic Herb Kale Bread. Trust me; you'll want to dip it into that luscious, saucy goodness. If you want a little freshness, serve it with a salad on the side, like this Roasted Cauliflower Green Goddess Salad or this Best Buffalo Chickpea Kale Salad. It's like a fresh burst of flavor that complements this easy weeknight dinner beautifully.
But here's the thing. ThisVegan Sweet Potato Pastais so darn amazing that you can honestly enjoy it all by itself. Seriously, the creamy coconut + luscious sweet potato sauce is everything! It's just bursting with flavor. So, feel free to dig in and savor every single bite. It's a dish that stands tall on its own!
Health Benefits of Sweet Potatoes
These root veggies are great for your health. Some important health benefits of sweet potatoes include:
Improved digestion. They actually contain more fiber than regular potatoes! Sweet potatoes are also a great source of magnesium, which helps aid digestion.
Boost Your Immune System. Sweet potatoes are rich in beta-carotene (a major antioxidant). This fuels your immune system to help protect your body against illness and foreign invaders. You'll also find plenty of vitamin C and B-complex, iron, and phosphorus in these tubers.
Treat Stomach Ulcers. Sweet Potatoes can help soothe and repair the stomach and intestines. The immune-boosting vitamins also help cure stomach ulcers. In addition, the dietary fiber helps prevent constipation and acid formation. This can reduce the risk of ulcers.
Creamy Vegan Sweet Potato Pasta Skillet Q + A's
How To Store Leftovers?
Any leftovers of this vegan pasta recipe can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
Can I Make This Vegan Sweet Potato Pasta Gluten-free?
Yes! To make this dish GF, simply use Gluten-Free pasta and ensure that coconut cream/milk is GF-friendly.
Can I use a different type of pasta in this recipe?
Absolutely! While rigatoni works wonderfully, you can experiment with other pasta shapes like penne, fusilli, or even gluten-free alternatives to suit your preferences or dietary needs.
Can I use pumpkin instead of sweet potato?
Absolutely! If you have no sweet potato on hand you can use pumpkin puree as a substitute. Pumpkin has a similar creamy texture and a slightly sweet, earthy flavor that can work beautifully in this dish.
Whip up a batch of the most indulgent Vegan Sweet Potato Pasta Skillet tonight! This delightful dish combines rigatoni with a velvety sweet potato-coconut cream sauce, infused with the aromatic goodness of herbs, garlic, and a touch of spice. The perfect meatless weeknight dinner option for a creamy, dairy-free delight. Gluten-free option.
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
Rinse sweet potatoes and pat dry. Lightly coat potato with olive oil, arranging them side by side unto the prepared baking sheet and bake for 25-30 minutes or until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato 'flesh' (insides) and place in a bowl.
TO MAKE THE SWEET POTATO PUREE:
In a high-powered blender, add the cooked/cooled sweet potato flesh along with the olive oil and veggie stock. Blend on high-speed until fully smooth. If needed, add additional veggie stock (1 tablespoon at a time) until desired consistency is met.
BOIL THE PASTA:
To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
TO MAKE THE SAUCE:
In a large 12-inch skillet over medium-high heat, add the olive oil and minced garlic, sautéing until fragrant, about 1-2 minutes. Add the nutritional yeast, salt, black pepper, cinnamon, and cajun seasoning, stirring everything together. Whisk in the flour, veggie stock, coconut cream/milk, until everything thickens and becomes smooth with no lumps visible.
Add the blended sweet potato puree followed by the white cooking wine and chopped kale, stirring everything together until combined. Reduce the heat and let the sauce simmer for 3-4 minutes until it thickens more and the kale has wilted and cooked.
Add in the cooked pasta and stir until everything is well coated.
Remove from heat and serve immediately with your favorite side or on it's own with a bit of vegan parmesan cheese, if desired.
Tips & Tricks
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that coconut cream/milk is GF-friendly.
PASTA: You can use Jumbo shells or long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional penne or rigatoni pasta works perfectly too!
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.