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–+ servings
A bowl of creamy sweet potato pasta.
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5 from 12 votes

Creamy Sweet Potato Pasta

Enjoy a rich and creamy sweet potato pasta that's quick and easy to prepare. This meat-free recipe is perfect for busy weeknights and can be customised with your favourite vegetables. Ready in just 40 minutes!
Course Pasta
Cuisine British, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 768kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 2 Sweet Potatoes peeled and cut into 3cm chunks
  • 4 Garlic Cloves leave in skins for roasting
  • 2 tablespoon Olive Oil
  • 1 teaspoon Sea Salt
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Thyme
  • 150 ml Double Cream
  • 50 g Parmesan grated
  • 250 g Spaghetti
  • 1 tablespoon Parsley chopped

Instructions

  • Preheat the oven to 200℃ (180° fan/ gas 4/ 350℉). Place the chopped sweet potato and garlic cloves in a roasting tin. Coat in the olive oil then sprinkle over the smoked paprika, salt, and thyme. Roast for 25-30 minutes or until the sweet potato is tender. You can do this the night before to save time!
    2 Sweet Potatoes, 4 Garlic Cloves, 2 tablespoon Olive Oil, 1 teaspoon Sea Salt, 1 teaspoon Smoked Paprika, 1 teaspoon Dried Thyme
  • While the sweet potato is roasting, cook the pasta according to the package instructions. Remember to reserve 1 cup of the pasta cooking water before draining. After draining, return the cooked pasta to the pan and set aside.
    250 g Spaghetti
  • Once the sweet potato and garlic are roasted, squeeze the garlic out of its skins and add it, along with the sweet potato, double cream, and grated Parmesan, to a food processor. Blend until smooth. If the sauce is too thick, gradually add a couple of tablespoons of the reserved pasta cooking water to reach your desired consistency.  If you don't have a food processor you can mash the sweet potato with the double cream, garlic, and Parmesan. It will be a slightly chunkier textured sauce, but will still taste great!
    150 ml Double Cream, 50 g Parmesan
  • Pour the sweet potato sauce into the pan with the cooked pasta and stir well to combine. If the sauce is too thick, add more reserved pasta cooking water as needed to achieve a glossy consistency.
  • Serve with extra grated Parmesan and chopped parsley.
    1 tablespoon Parsley

Notes

Storage:
  • To Store. Store leftovers in the fridge for up to 3 days.
  • To Reheat. Microwave until piping hot.
  • To Freeze. Only the sauce is suitable for freezing. Place in a freezer safe container and freeze for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Creamy Sweet Potato Pasta
Amount per Serving
Calories
768
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
80
mg
27
%
Sodium
 
1151
mg
50
%
Potassium
 
788
mg
23
%
Carbohydrates
 
96
g
32
%
Fiber
 
8
g
33
%
Sugar
 
9
g
10
%
Protein
 
21
g
42
%
Vitamin A
 
22694
IU
454
%
Vitamin C
 
7
mg
8
%
Calcium
 
310
mg
31
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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