This Creamy Sweet Potato Pasta featuring caramelized onions and roasted tomatoes is super indulgent and comforting! It’s easy, creamy and the flavor layers make it an excellent crowd-pleaser. Best yet, it’s healthy! Oil-free, gluten-free, and vegan!

These Maple Peanut Roasted Green Beans are a beautiful combo with this pasta.

This recipe is featured on my Youtube channel: Creamy Sweet Potato Pasta

Servings: 4

Ready In:  1 hr

Good For: Lunch, Dinner 

Cuisine: Gluten-Free, Vegan, Oil-Free

Ingredients:

• • 1 package of pasta
  • 1 large sweet potato 
  • 10 grape tomatoes (optional)
  • 3 garlic cloves
  • ½ cup soaked cashews
  • 1 ¼ cup plant milk
  • ¼ cup coconut aminos
  • 1 Tbsp lemon juice 
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp salt (or more to taste)
  • 1 Tbsp nutritional yeast flakes (optional)

Instructions:

1. Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
2. If you didn’t get a chance to soak your cashews, put them in a bowl, and cover them in boiling water. Let them sit for at least 15 minutes. 
3. Place your potato (add more for future recipes), garlic cloves (with skin on), and 10 grape tomatoes (optional but really yummy addition) on your lined baking sheet. Bake garlic and tomatoes for 12-15 minutes until grapes are slightly deflated. Bake potatoes for 45 minutes or until tender. If you have leftover potato puree, this process should only take 15 minutes since you’ll only be roasting the garlic and tomatoes.
4. Make your caramelized onion following this recipe.
5. Cook your pasta following package directions (remember not to overcook!). 
6. When your baked items are done, set your tomatoes aside, and add potato, garlic without skin, cashews, milk, coconut aminos, lemon juice, smoked paprika and salt to a high powered blender. 
7. Blend until creamy and smooth. 
8. Add the sweet potato cream to your pasta. Mix well. Top with caramelized onions, roasted tomatoes, a dash of salt and pepper. 

Notes: 

• Best eaten warm and fresh, but keep in the fridge for 3-4 days.
• Use any pasta of choice. I used gluten-free pasta for this dish. Follow package instructions to ensure a firm texture.
• If you do not have baked sweet potato, you may boil a large sweet potato instead for this recipe. The baked potato, however, does yield a richer taste.

These sweet and juicy, oil-free caramelized onions are a healthier alternative to oily versions with no loss of flavor. Pairs well on top of pasta, pizza, and sandwiches– sky’s the limit! 

Servings: 4

Ready In: 30 minutes

Good For: Breakfast, Lunch, Dinner 

Cuisine: Gluten-Free, Vegan, Oil-Free

Ingredients:

• 1 onion
• 4 Tbsp water or veggie broth 
• Salt to taste

Instructions:

1. Slice your onion into rings.
2. Heat a pan on medium heat (large enough to accommodate a single layer of sliced onions) and add 4 tablespoons of water or veggie broth to the pan.
3. Add your sliced onions in a single layer, and cover.
4. Cook for about 30-35 minutes, uncovering the pot every 5 minutes to stir, and adding 1 tablespoon of water at a time if necessary to prevent burning. 
5. Turn on medium low when about 8 minutes in. 
6. When onions start browning, add a dash of salt. 

Notes:

Keeps in fridge for 3 days