Sweet Potato Pasta with Roasted Brussels Sprouts
My sweet potato pasta sauce is rich, creamy, and infused with sweet caramelized onions and savory rosemary. Toss it with your favorite pasta and roasted Brussels sprouts for a cozy, flavor-packed vegan dinner you'll want to make again and again.
Servings: 6
Calories: 559kcal
Ingredients
- 1 pound yellow onions (2 to 3 large onions), thinly sliced
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 (13.5 ounce/400 ml) can full-fat coconut milk
- 1 medium sweet potato (about 12 ounces), peeled and diced
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 (4-inch) sprig fresh rosemary
- 1 pound dried orecchiette pasta (or pasta shape of choice)
- 1 pound Brussels sprouts, halved
- 1 tablespoon fresh sage leaves, finely chopped
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt, plus more to taste
Instructions
- Add the onion and one tablespoon of olive oil to a large pot and set it over medium-low heat. Stir to coat the onion with the oil. Let the onion cook slowly, stirring occasionally, until very soft, caramelized, and light brown, about 1 hour. Keep an eye on it and turn the heat down if it begins to sizzle at any point.
- Turn the heat up to medium. Push the caramelized onions to the side of the pot, then add the minced garlic. Sauté the garlic for about 1 minute, until it becomes very fragrant.
- Add the coconut milk, sweet potato, diced tomatoes, and rosemary to the pot. Raise the heat and bring the liquid to a boil, then reduce the heat so that it's just cooking at a low simmer.
- Cover the pot and let it simmer for 15 to 20 minutes, until the sweet potato is very tender.
- While the sauce cooks, preheat the oven to 400°F and place a large pot of salted water on the stove over high heat.
- Arrange the Brussels sprouts on a baking sheet, then drizzle them with one tablespoon of olive oil. Place the baking sheet into the oven and roast the sprouts for about 20 minutes, until they're tender and browned with crispy spots. Sprinkle them with salt to taste when they're done.
- Once the water comes to a boil, add the pasta. Cook it according to the package directions, then drain it into a colander when it's done.
- Remove the rosemary sprig from the pot containing the sweet potato mixture, then blend the mixture, either leaving it in the pot and using an immersion blender, or by transferring it to a blender, blending, then returning it to the pot.
- Add the pasta to the pot with the sauce. Stir to coat the pasta with the sauce, then stir in the sage, nutmeg, and salt.
- Divide the pasta onto plates or into bowls, then top each with roasted Brussels sprouts. Serve.
Nutrition
Calories: 559kcal | Carbohydrates: 83g | Protein: 16g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 549mg | Potassium: 991mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6007IU | Vitamin C: 79mg | Calcium: 121mg | Iron: 5mg