Sweet Potato Pasta

Sweet Potato Miso Pasta

Looking for meal-prep friendly pasta recipe? Look no further!


1 16-ounce packet pasta
2 pints cherry tomatoes
1 yellow onion, sliced into wedges
1 medium sweet potato, cut into ½-inch pieces (about 2 cups)
6 cloves garlic, unpeeled
Drizzle of olive oil
Salt and black pepper to taste
1 (14-ounce) packet silken tofu
2 tablespoons red wine vinegar
2 tablespoons mellow (white) miso, dissolved in 2 tablespoons water
¼ cup nutritional yeast
¼ teaspoon red chili flakes
½ cup basil leaves, chopped, for garnish


1. Preheat the oven to 450ºF.

2. Cook the pasta according to the packet directions until al dente.

3. Place tomatoes, onion, sweet potato, and garlic in a large rimmed baking dish. Drizzle with olive oil. Season with salt and pepper. Roast for about 30 minutes, or until the sweet potato is fork tender, stirring every 10 minutes. Squeeze the garlic from the outer skins.

4. Transfer the baked tomato mixture to a blender. Add the tofu, vinegar, dissolved miso, nutritional yeast, and red chili flakes. Blend until smooth. Heat the sauce in a large saucepan. Add salt and pepper to taste. Pour the desired amount of sauce over the pasta for serving. Garnish with basil.