Vegan Creamy Sweet Potato Pasta with Fried Sage

Leave a comment


All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)


All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.


3-6-15 (70)


3-6-15 (59)


vromans back


This is another super easy & healthy one!  I used sweet potatoes but any orange squash would also work.  No dairy in this at all & it still tastes so decadent!  If you own a blender – you can make this in 30 minutes.   The sauce can be used as it is here – over pasta – but if you added a bit more stock or some milk or heavy cream – you would have a delightful soup!  Or – leave it thick & make ravioli.  Or slather some in a white lasagna.  Mmmmm!

I used these fresh (non-vegan) egg noodles I got from an Asian market but any pasta at all works in this.

3-4a-15 (2)

3-6-15 (46) 3-6-15 (54)

3-6-15 (68)

Vegan Creamy Sweet Potato Pasta with Fried Sage

Serves 4 well


1 lb pasta (if you use less pasta – see notes above about how to re-purpose the extra sauce)

2 TBS olive oil

1 package or bunch of fresh sage

1 large sweet potato (2 lbs or so – or 3 cups) – peeled & cubed

1 medium onion – diced

4 garlic cloves – minced

1 TBS (or less – if heat bothers you) crushed red pepper

2 cups vegetable stock


3-6-15 (24)

3-6-15 (25)





Cook & drain your pasta – but reserve about a cup of the hot pasta water.  Toss the pasta with a drizzle of olive oil to keep it from sticking.  Set aside.

Over medium heat – warm the oil in a large saute pan & fry the sage.   Be careful not to burn it (it should not brown in the pan).  After 2 minutes or so – drain it on papers towels & set aside.

In the same pan, add the onions.  Once softened, add the sweet potato, garlic & crushed red pepper.  Stir for one minute & then add the stock.  Bring to a boil & boil until your sweet potato is soft.

3-6-15 (26)

3-6-15 (27)

3-6-15 (28)

3-6-15 (29)

3-6-15 (32)


3-6-15 (34)

3-6-15 (36)

3-6-15 (37)

3-6-15 (39)

3-6-15 (40)

3-6-15 (42)



Being careful not to burn yourself, puree the sweet potato mixture.  Season liberally with S&P (to taste).   Put the noodles in the pan you cooked the sweet potatoes in.  Spoon only as much of the sweet potato puree onto it so you get a light cover.  You don’t want to drown the pasta.  I had a lot of puree left over from the 1/2 pound of pasta I cooked & I will make it into soup (see notes above the recipe).  If it gets too thick, stir in some of the reserved pasta water – a bit at a time.

Plate the pasta & crumble sage on it.  Garnish with fresh cracked pepper & maybe some grated Parmesan (or vegan alternative).

3-6-15 (55)

3-6-15 (44)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.