Vegan Sweet Potato Pasta w/ Kale + Spinach

4 from 1 vote

Vegan Sweet Potato Pasta w/ Kale + Spinach

This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, light, bursting with 'cheesy flavor' from the use of nutritional yeast, dairy-free, and so healthy!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Keyword: cheese, dairy-free, dinner, lunch, pasta, plant-based, vegan, veggies

Servings: servings

Calories: 691kcal

Author: Shanika

Ingredients

1 (16 oz.) package Pappardelle pasta (You can substitute for your own fave pasta!)
2 medium sweet potatoes, roasted (See Notes)
1 tablespoon Extra virgin olive oil
1 medium onion, chopped
2 garlic cloves
½ cup cashews, soaked overnight (See Notes!)
1 cup fresh water
2-3 Tbsps nutritional yeast
1 teaspoon smoked paprika
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon juice of a lemon
pinch of red pepper flakes
1 cup kale, de-stemmed + chopped
1 cup spinach
handful of walnuts, optional

US Customary - Metric

Instructions

To begin, cook pasta according to packaging. NOTE: Pappardelle 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').
Preheat oven to 400 degrees Fahrenheit, add kale and spinach to a foil paper and drizzle with Extra Virgin Olive Oil, baking until they shrink and roast through, about 7-10 minutes.
Meanwhile, in a large skillet on medium-high heat, heat the olive oil. Add the onions and sauté until soft and translucent. Add garlic and sauté for another minute.
Remove the onions and garlic from the skillet and add them to a blender along with the cooked sweet potatoes, cashews, nutritional yeast, smoked paprika, juice of a lemon, sea salt, red pepper flakes, and black pepper and water.
Blend it together in a high-powered blender (starting off on low speed to be careful!) for 2-3 minutes, until smooth and creamy. Add additional seasoning to taste. **NOTE: sauce should be thick, but creamy enough to handle + pour over pasta)**
Pour the sauce into the previous large skillet and warm on medium-high heat until bubbly. When the pasta is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Add roasted kale + spinach to pasta and stir in until well incorporated.
Serve your pasta in prepared dishes, garnish with Walnuts (optional), and lightly sprinkle with additional nutritional yeast (or vegan parmesan cheese) if desired.
Bon Appetite!

Notes

SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potato and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, 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 insides and place in a bowl, mashing it until “pureed”. Continue recipe.

SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.

Nutrition