Roasted Red Pepper + Sweet Potato Pasta
Recipe type: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
This plant-based pasta is easy, creamy, and perfect for the whole family!
  • 1 red bell pepper
  • ½ medium sweet potato (~1 cup)
  • 1 tablespoon olive oil
  • 1 package whole-grain or legume pasta
  • ½ block firm tofu, drained and pressed
  • ¼ cup nutritional yeast
  • ¼ cup sun-dried tomatoes
  • 2 garlic cloves
  • 1 teaspoon salt
  • ½-1 cup of pasta water
  1. Preheat the oven to 425°F.
  2. Roughly chop the bell pepper, and peel and cube the sweet potato.
  3. Toss the sweet potato and pepper with olive oil, and place on a greased or parchment paper-lined baking sheet. Bake for ~25 minutes or until lightly browned.
  4. Cook pasta according to directions, reserving 1 cup of pasta water.
  5. In a blender or food processor, combine the cooked pepper and potato, along with the tofu, nutritional yeast, sun-dried tomatoes, garlic, salt, and ½ cup of pasta water. Puree until smooth. Test the sauce and add more salt or pasta water to achieve desired taste and consistency.
  6. Add the sauce to the drained pasta and enjoy!
Recipe by Whitney E. RD at