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Creamy Vegan Sweet Potato Rigatoni Pasta

This Creamy Vegan Sweet Potato Pasta Skillet dinner recipe features thick rigatoni noodles, silky-smooth sweet potato-coconut cream sauce, and cheesy flavors without any dairy!
Course Main Course
Keyword classic, creamy, dairy-free, dinner, easy, fall recipe, food, gluten-free, healthy, homemade, indulge, pasta, southern, sweet potatoes, vegan, weeknight meals
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 1 (16 oz.) package rigatoni pasta   (You can substitute w/ your own fave pasta!; See Notes for GF option.)
  • 1 1/2 cups sweet potato puree
  • 1 Tbsp Extra virgin olive oil
  • 3 garlic cloves, minced
  • 4 Tbsps nutritional yeast
  • 1/4 cup organic all-purpose flour
  • pinch of ground cinnamon
  • 1 tsp sea salt + black pepper
  • 1 (13 oz.) can coconut cream or milk 
  • 1 cup organic vegetable stock 
  • 1 Tbsp white cooking wine
  • 1 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp dried parsley
  • 1 tsp red pepper flakes
  • handful of roasted broccolini


  • 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’).
  • In a large skillet on medium-high heat, heat the olive oil. Add the garlic and sauté until soft and translucent. 
  • Reduce the heat to medium-low and add the flour, whisking constantly until well combined and everything looks like paste. 
  • Slowly add in the milk or cream, continuing to whisk as it thickens. Once fully added, add in the veggie stock along with the following: seasonings, nutritional yeast, pinch of cinnamon, sea salt, + black pepper, white cooking wine, and sweet potato puree. Continue to whisk until full combined and the sauce looks smooth and begins to thicken. Add in the roasted broccolini and stir to incorporate.
  • Let simmer (while stirring with a wooden spoon) for another 3-4 minutes.
  • When the pasta is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Remove from heat and serve.
  • Bon Appetit!


STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta. 
PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated.Otherwise, other pastas such as Penne, Rigatoni, etc. are perfect.