Sweet Potato Pasta with Bell Pepper and Heirloom Tomato Sauce

Sometimes when we’re at the store we pick up random veggies not on our grocery list, and that’s how this purple Sweet Potato Pasta with Bell Pepper and Heirloom Tomato Sauce was born.

How to make sweet potato pasta

Last Christmas we got a spiralizer set for our KitchenAid stand mixer, so that’s what we used to make our sweet potato “noodles.”

If you don’t have a KitechenAid mixer, there are cheaper versions like this veggie spiralizer from Pampered Chef or some of these on Amazon.

We’ve made these with both purple and traditional orange sweet potatoes, so there really aren’t any limits there.

For those of you looking to cut corners, you can also find spiralized sweet potato in the produce section of your grocery store. You’ll also find other options like zoodles (zucchini pasta) or butternut squash spirals. Both would also be tasty substitutes here.

Cooking sweet potato pasta

Cooking the actual sweet potato pasta is pretty damn simple. Our preferred method is adding them to a pan with some oil on medium-high heat and sautéing them for a few minutes.

Once the noodles start to soften their curls, add a splash of water to the pan. Use enough water to steam the pan, but not too much that you’re left with a watery mess.

You could technically eat the spirals raw. Unlike with our summery Zoodles with Arugula Pesto recipe, though, sweet potatoes are a lot firmer. Sautéing them with a quick steam gives them a more al dente texture without being unpleasant.

Sweet potato pasta add-ons

Plain Sweet Potato Pasta

You could certainly eat the sautéed sweet potato spirals tossed with some garlic powder, salt and pepper. It’s fairly plain, but also a super delicious alternative to buttered noodles of childhood.

In the recipe we’re sharing today, we made a tomato-based bell pepper sauce of sorts. It’s nothing fancy, but it used up some of the random veggies we had on hand. It also went really well with the vegan Italian sausage we topped it with.

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CategoryDinner, Food, LunchDifficultyBeginner

Purple Sweet Potato Pasta with Bell Pepper and Heirloom Tomato Sauce

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 yellow onion (chopped)
 2 yellow bell peppers (chopped)
 4 cloves of garlic (minced)
 3 large heirloom tomatoes (chopped)
 2 tbsp mixed dried herbs (like an Italian spice blend or herbs de provence)
 ½ tsp red pepper flakes (optional)
 salt and pepper (to taste)
 4 large sweet potatoes (spiralized)
Optional
 4 vegan Italian sausages

Make the sauce
1

Heat a medium pot over medium-high heat. When hot, add a splash of olive oil and then the chopped onion and pepper. Sauté the onion and pepper, stirring occasionally, for 3-5 minutes until the onions start to become translucent and then add the garlic, cooking for another minute or two.

2

To the pot, add the dried herbs, red pepper flakes (if using) and chopped tomatoes, also seasoning with salt and pepper. Continue sautéing for 5-10 minutes, until the tomatoes break down. Feel free to add some water to the pan if you want a looser sauce, but make sure to check for seasoning.

Cook the pasta
3

While making the sauce, heat a nonstick pan or cast-iron skillet over medium-high heat. When hot, add some oil and the spiralized sweet potato pasta. Season with salt and pepper and cook, stirring occasionally, for 3 minutes before adding a splash of water (1/4 of a cup or so) to the pan. Continue to cook and stir for a minute or two longer. The water should create a little starchy coating on the spirals, the curls should loosen up and the sweet potatoes should be al dente, not soft.

Plate and dig in
4

When the sweet potato spirals and sauce are ready, divide both between bowls or plates, garnish with some fresh herbs (if you've got some) and enjoy!

Bonus add-on
5

Optional: For some additional protein, slice up your favorite brand of vegan Italian sausage and sauté it in a pan over medium-high heat, flipping once after a few minutes and until brown and caramelized on both sides.

Ingredients

 1 yellow onion (chopped)
 2 yellow bell peppers (chopped)
 4 cloves of garlic (minced)
 3 large heirloom tomatoes (chopped)
 2 tbsp mixed dried herbs (like an Italian spice blend or herbs de provence)
 ½ tsp red pepper flakes (optional)
 salt and pepper (to taste)
 4 large sweet potatoes (spiralized)
Optional
 4 vegan Italian sausages

Directions

Make the sauce
1

Heat a medium pot over medium-high heat. When hot, add a splash of olive oil and then the chopped onion and pepper. Sauté the onion and pepper, stirring occasionally, for 3-5 minutes until the onions start to become translucent and then add the garlic, cooking for another minute or two.

2

To the pot, add the dried herbs, red pepper flakes (if using) and chopped tomatoes, also seasoning with salt and pepper. Continue sautéing for 5-10 minutes, until the tomatoes break down. Feel free to add some water to the pan if you want a looser sauce, but make sure to check for seasoning.

Cook the pasta
3

While making the sauce, heat a nonstick pan or cast-iron skillet over medium-high heat. When hot, add some oil and the spiralized sweet potato pasta. Season with salt and pepper and cook, stirring occasionally, for 3 minutes before adding a splash of water (1/4 of a cup or so) to the pan. Continue to cook and stir for a minute or two longer. The water should create a little starchy coating on the spirals, the curls should loosen up and the sweet potatoes should be al dente, not soft.

Plate and dig in
4

When the sweet potato spirals and sauce are ready, divide both between bowls or plates, garnish with some fresh herbs (if you've got some) and enjoy!

Bonus add-on
5

Optional: For some additional protein, slice up your favorite brand of vegan Italian sausage and sauté it in a pan over medium-high heat, flipping once after a few minutes and until brown and caramelized on both sides.

Sweet Potato Pasta with Bell Pepper and Heirloom Tomato Sauce
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