Description
This 30-Minute Sweet Potato Pasta Sauce is a creamy, flavorful alternative to traditional tomato-based sauces. Roasted sweet potatoes, garlic, and shallots are blended with vegetable broth, milk, and Parmesan cheese to create a smooth and rich sauce that’s perfect for drizzling over your favorite pasta. It’s easy to make, wholesome, and brings a delightful sweetness combined with savory notes to your meal.
Ingredients
Vegetables
- 1 pound sweet potatoes (approximately 2 large sweet potatoes)
- 4 cloves garlic
- 2 large shallots
Seasoning & Fats
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids & Dairy
- 1 ½ cups vegetable broth
- 1 cup milk (cow’s milk or unsweetened nondairy milk)
- ⅓ cup Parmesan cheese, grated (plus extra for garnish if desired)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables, ensuring a nicely browned and tender texture for the sauce base.
- Prep Vegetables: Peel the sweet potatoes, garlic cloves, and shallots. Cut the sweet potatoes into bite-size chunks and slice the shallots in half, leaving the garlic cloves whole to roast evenly.
- Season Vegetables: Place the cut sweet potatoes, whole garlic cloves, and halved shallots onto a large baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss everything with clean hands to coat uniformly with the oil and seasoning.
- Roast Vegetables: Spread the vegetables out in a single layer and roast on the top rack of the oven for 20-25 minutes, or until the sweet potatoes are fork-tender and garlic and shallots are slightly browned for added flavor.
- Blend Vegetables: Transfer the roasted vegetables to a high-powered blender or food processor. Add the vegetable broth, milk, and grated Parmesan cheese. You may reserve some Parmesan to sprinkle on top when serving.
- Blend Until Smooth: Blend the mixture on high speed for 2-3 minutes until smooth, creamy, and well combined. Adjust seasoning as needed to taste.
- Serve: Pour the warm sauce over your favorite cooked pasta and garnish with reserved Parmesan cheese if desired. Enjoy this unique and nutritious sweet potato pasta sauce!
Notes
- You can substitute cow’s milk with any unsweetened plant-based milk such as almond, oat, or soy milk for a dairy-free option.
- For a vegan version, replace Parmesan with nutritional yeast or a vegan Parmesan alternative.
- If you prefer a thinner sauce, add a little more vegetable broth or milk while blending to reach your desired consistency.
- Roasting garlic whole mellows its flavor perfectly, but you can mince it before roasting if you want a stronger garlic taste.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
