Spicy cream sauce and sweet potatoes are your new best friends!
Spicy vegan cream sauce, roasted sweet potatoes, nice starchy pasta. This vegan spicy pasta with roasted sweet potatoes has it all. A super healthy and delicious way to get your sweet and spicy fix! This healthy spicy cream sauce is made with cashews for a good amount of protein. Then just simple chopped sweet potatoes roasted with a little olive oil and sea salt. This spicy pasta is Fall in a bowl.
It is absolutely astounding how well a spicy cream sauce goes with sweet potatoes! It is a Fall party in my mouth. Since the sweet potatoes are naturally so sweet, I think something spicy is the best compliment. I would even eat sweet potatoes with just this sauce on top! It is that good!
This vegan spicy pasta is a great weeknight meal! It takes no time at all. You do need to soak the cashews for several hours beforehand, but I just usually start soaking mine in the morning the day I plan to make a cashew cream sauce. However, I have definitely forgotten, and soaking them in boiling water for about 20 minutes does the trick in a pinch.
The spiciness from the cream sauce comes from chili paste and garlic, and DANG! It is so yummy! It is the perfect amount of spice, not too hot, not too mild. One bite of pasta with spicy cream sauce and a piece of roasted sweet potato, and you will be a believer!

Vegan Spicy Pasta with Roasted Sweet Potatoes
Ingredients
- 1 Large Sweet Potato, chopped (about 1 1/2- 2 cups)
- 1 Tablespoon Olive oil
- 1 Teaspoon Sea salt
- 1 Cup Cashews, raw (soaked)
- 1 Tablespoon Nutritional yeast
- 1 1/2 Teaspoons Chili paste
- 2 Teaspoons Agave syrup
- 1 Clove Garlic
- 3/4 Cup Vegetable broth
- 1 Teaspoon Salt
- Pinch of Black pepper
- 16 oz. Pasta
Instructions
- The cashews need to be soaked for at least 4 hours. I like to start soaking them in the morning before I plan to make this, or you can soak them in boiling water for about 20 minutes.
- Once you are ready to make everything, preheat the oven to 400 degrees. Chop the sweet potatoes into small cubes.
- Then toss them in the olive oil and sea salt. Spread evenly on a baking sheet and roast them at 400 degrees for about 20 minutes. I like to flip them around after about 10 minutes. Roast them until they are brown and soft.
- While the sweet potatoes are roasting, cook the pasta according to package directions.
- Now, make the spicy cream sauce. Drain the cashews that have been soaking. Then add them to a blender. Then add the nutritional yeast, chili paste, agave, garlic, veggie broth, salt and pepper.
- Pulse and blend on high, scraping down sides as needed. Blend until nice and smooth and creamy. It may take a few minutes. Now,taste and adjust seasonings.
- Once the pasta is done, drain the pasta and return it to the pot. Pour the spicy cream sauce on top, and toss to coat the pasta. Stir around to heat up the sauce.
- Then pour the roasted sweet potatoes on top, and toss again. Serve immediately. I like to top mine with fresh herbs!
I just made this pasta for dinner, but instead of sweet potato, I used pumpkin, instead of cashews I used almonds, instead of nutritional yeast I used vegan parmesan cheese and instead of agave, I used some brown sugar. With all my alternative, it still tastes incredible! I can’t wait to make it again 🙂
I recently started trying vegan recipes and was hesitant to try a cashew cream sauce, but this was actually so delicious and very filling!
I made this recipe tonight, it was delicious. It’s the best vegan pasta sauce dish I’ve encountered in my searches. I didn’t have chili paste so I used a habanero hot sauce and I used honey instead of agave because that was all I had and it was still awesome.
Thank you for this!!! My now non-vegan husband even went back for seconds! That’s saying something! 😂🙌🏼
This pasta was just fantastic! I added more nooch and more chili paste, but stuck to the recipe everywhere else. This is a great, filling and flavorful vegan meal, and I especially appreciate how easy this sauce will be as a base. Can’t wait to play with the ingredients a bit!
Oh my! This was yummy! I didn’t have any chili paste so I subbed sriracha. I omitted the oil. I tossed the sweet potatoes with a bit of sriracha, salt and pepper before baking them. Served it all on a bed of spinach. Delish!
Delicious! Followed the recipe to a t. First time using cashews for a sauce base! Rabbit and wolves you are a amazing chef and teacher. Thank you for sharing all your wisdom.
My whole family really enjoyed this recipe. I roasted little tomatoes and broccoli with the sweet potato. I omitted the chilli and agave to the sauce, adding another tablespoon of nutritional yeast and some onion powder, plus a lot more water as I found it very thick. Finally initiated through a couple of big handfuls of chopped baby spinach at the end so they were gently wilted. Delicious. Thank you for the inspiration!