Friends, are you ready for some next-level alfredo pasta? I know – who isn’t? Let’s do this!
The base and inspiration for this recipe is sweet potato noodles!
I’ve only shared a few veggie noodle pastas on the blog (Carrot Noodle Chickpea Bolognese, Zucchini Pasta with Lentil Sauce and Noodle-Free Pad Thai). But, because it’s summer and I’ve found myself in an abundance of zucchini and potatoes, it seemed like the right time to share another “pasta-free” pasta dish!
This recipe is easy to make, requiring just 8 ingredients and simple methods to prepare.
The base is spiralized sweet potato noodles, which cook up quickly until tender and provide the perfect amount of sweetness to offset the garlicky, cheesy cashew alfredo sauce.
This garlicky alfredo sauce is on point! Cashews blend with garlic, nutritional yeast, salt, and almond milk. Arrowroot adds a little more thickness to the sauce but isn’t necessary.
Yes, that’s it! So easy and so creamy, garlicky, and delicious. Look at that thickness though!
I hope you all LOVE this veggie noodle pasta. It’s:
Garlicky
Creamy
Savory-sweet
Satisfying
Versatile
& Insanely delicious
This would make the perfect weeknight meal when you’re craving something healthy but satisfying.
If you aren’t into sweet potatoes, you could sub other veggie noodles such as zucchini or your favorite gluten-free pasta. And if you’re into pasta, be sure to check out our Spicy Red Lentil Pasta, Chickpea Bolognese, Garlicky White Wine Pasta with Brussels Sprouts, Eggplant Lasagna Roll-Ups, and Roasted Red Pepper Pasta.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
*Recipe updated 6/6/18 to speed cook time and improve method for cooking sweet potatoes!
Garlicky Sweet Potato Noodle Pasta (8 Ingredients)
Ingredients
SAUCE
- 1 cup raw cashews
- 3 cloves garlic (add more or less to taste for preferred garlicky flavor)
- 4-5 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 tsp arrowroot starch (or cornstarch // for thickening)
- 1 1/2 – 2 cups unsweetened plain almond or rice milk, + more as needed
- 1 pinch pinch red pepper flake (optional // omit for less spicy)
NOODLES
- 3 medium sweet potatoes (organic when possible, peeled and spiralized*)
FOR SERVING optional
- Fresh chopped parsley
- Sautéed kale or Kale Chips
- Crispy chickpeas (store bought or DIY)
- Vegan Parmesan Cheese
- Red pepper flake
Instructions
- Add cashews to a small mixing bowl and cover with very hot water to soak for 30 minutes. Then drain thoroughly and set aside. (Or soak cashews overnight or 6-8 hours in cool water).
- If serving with kale chips or sautéed kale (or crispy chickpeas), prepare now and set aside until serving.
- While cashews finish soaking, peel and spiralize potatoes using a veggie spiralizer on the thinnest blade. Or if you don’t own a spiralizer, you can use a vegetable peeler or julienne peeler instead. Set aside.
- Add soaked and drained cashews to a high-speed blender. Then add remaining ingredients: garlic, nutritional yeast, salt, arrowroot starch, and almond or rice milk.
- Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for zing/kick, nutritional yeast for “cheesiness,” salt for saltiness, or a pinch of red pepper flake (optional) for heat. The sauce should be creamy, smooth, and pourable. If too thick, thin with a bit more almond milk.
- Transfer sauce to a large, rimmed pan or pot and heat over medium-low heat until it just starts to bubble. Whisk as it heats, as it will thicken. Once bubbling reduce heat to a very low simmer to keep warm. The sauce will thicken, so thin with more almond or rice milk as needed.
- Add 1 inch water to a large pot and top with a steamer basket (if you don’t have a steamer basket, see notes). Heat over medium-high heat and once bubbling, add potato noodles. Cover to let steam for 3-5 minutes or until al dente or a little softer (depending on taste). Be careful not to steam too long or the noodles can become soggy.
- Add your sweet potatoes to your sauce and gently toss to combine. If adding kale or other add-ins, add at this time.
- Serve as is or garnish with fresh parsley, crispy chickpeas, kale, vegan parmesan, or red pepper flake (optional).
- This dish is best when fresh, as the noodles tend to get soggy after reheating, but the flavor is still delicious! If storing for later, I recommend keeping kale and other toppings separate. Will keep in the refrigerator for 3 days. Reheat on the stovetop or microwave.
Video
Notes
*To save time you can also buy store-bought spiralized sweet potato noodles.
*Nutrition information is a rough estimate calculated without optional toppings or garnishes.
*I prefer the above linked spiralizer by Inspiralized. But this Spiralizer looks great, too!
Kaci Davignon says
Is there a substitute for nutritional yeast?
Hi Kaci, you could possibly do 1-2 Tbsp of miso paste for added umami flavor? You can also omit and it will still be tasty!
The Vegan Goddess says
This recipe looks amazing.
I never tried spiralizing a sweet potato before. Is there a trick to it like baking it for a short time to soften it slightly? It seems too hard, not soft like a zucchini.
Or do you peel it and just spiralize it from scratch?
Hi, it shouldn’t be a problem with a sturdy spiralizer! We do peel it first.
Melissa says
This was one of the first vegan recipes I ever made. I’ve for sure improved my cashew cream methods over time. I made this when I still ate meat for a vegan friend. I remember being blown away by the amazing flavor despite how simple the recipe was! I also walked away with a full belly. :)
Cindy says
Delicious. Will definetly make it more.
Cindy says
I forgot to 5 star it … Here it is?
Thanks so much!
Hanna says
I made this awhile ago and it turned out perfectly. Absolutely delicious! Making it again tonight.
Thanks for sharing, Hanna!
Sherry says
Oh Wow! I made this and could not be any happier with how it turned out. In the past, I was never able to make a proper cheese sauce using real cheese. The oil would either separate or I’d end up with a single large, almost solid glop. Yes, I know – too much heat too fast or too low and slow. It doesn’t matter now. I can now make “cheese” sauce. You are my hero Dana! I am my hero! Cheese sauce, yay!
I omitted the pepper flakes and went a little heavy on the garlic. My noodles turned out great too!
Whoop! Thanks for sharing, Sherry!
Michelle Lundquist says
I loved this dish! I used a combination of cashews and sunflower seeds for the Alfredo sauce and soaked them in the refrigerator for 24 hours. As a result, the sauce blended up very smoothly. I don’t have a vita mix so I wasn’t sure how smooth the sauce would get….I think the extra long soak was the ticket.
I added roasted cauliflower seasoned with rosemary, thyme, oregano, and garlic, stellar combo with the sweet potatoes. This was a super satisfying and filling meal. The texture of the sweet potato noodles was very similar to al dente pasta. I will definitely make this one again, thank you!
We’re so glad it turned out well, Michelle! Thanks so much for sharing! xo
Stacey says
Delicious recipe as usual! I used butternut squash spirals instead of sweet potatoes, I roasted them instead of steaming them. Loved the turmeric chick peas and yes I skinned them all! Boy It makes a world of difference for crispeness! Also made the kale chips with Harissa Y U M! ⭐️🌟⭐️
Love the modifications, Stacey! Thanks so much for sharing! xo
Michele W says
This was incredible. My sweet potatoes didn’t hold up we but this tasted good! I topped it with mushrooms and seitan seasoned with fajita seasoning and air fried. So good!
We’re so glad you enjoyed it, Michele! Those additions sound amazing. Thanks for sharing!