Garlicky Sweet Potato Noodle Pasta (8 Ingredients)

Delicious. Will definetly make it more.

I made this awhile ago and it turned out perfectly. Absolutely delicious! Making it again tonight.

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!

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!

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! ⭐️🌟⭐️

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!

I made this sauce as written. So good! I wanted a good/easy cream sauce. Served it with steamed kale and regular pasta. Thank you!

This was SO GOOD !!!

This is a delicious, warm and comforting dish. I cooked the sweet potatoes by putting them in a frying pan with some water and covering with a lid to steam.
For the ridiculously easy sauce, I omitted the arrowroot starch and added some chopped zucchini instead to help thicken it. I also added a squeeze of fresh lemon juice.

Great recipe! I overcooked my noodles slightly, so keep an eye on them they cook fast. Overall very good and will try it again.

Fantastic, as is every recipe I try of yours! It was eaten up almost immediately!

This was so easy to make. It was full of flavor. I was afraid that I might not have enough sauce, because I kept eating it after I made it . . . but there was plenty, of course. I was happy, also, because I love pasta, but I really cannot or should not eat it. Thank you for yet another amazing recipe.

Although I’ve NEVER had a failed Minimalist Baker recipe before, honestly, I was sceptical about making sweet potato noodles. I imagined they would be either raw or mush. However, I finally tried making this dish and it has got to be one of my FAVOURITES!!! My family loved it too.
To any fellow readers/sceptics, MAKE THIS DISH TONIGHT!!!

This was delicious! Love the sweet potatoes as pasta! I will make a double batch of chickpeas next time. I adjusted the seasoning in the cheesy sauce to make it not taste too much like nutritional yeast. I also added some lemon juice in it. Thanks for the share!

Seems like the other sauce recipe was too garlicky for people but I made the new sauce and I found it to be not that flavorful :/ (also was my first vegan “cheesey” sauce) had to add in a lot more spices to make it tastier.

It was okay! One of those meals where you eat it once and that’s enough you’re already getting sick of it by the time you finished. The recipe makes a lot of sauce and keep in mind it’s a lot of calories with those cashews if you’re eating a lot of sauce.

Amazing!! I subbed 50/50 canned coconut milk and water because I forgot to get almond milk, and it worked fine. Added a splash of lemon juice to the sauce for a bit of acidity. Husband practically licked the bowl. Will go in our regular rotation for sure.

I was skeptical at first but it was surprisingly delicious & simple to make. Indulgent but healthy & I’m impressed!

Overall this was definitely yummy, but I think my technique for cooking the sweet potatoes needed improvement (otherwise it may have been 5 stars!). I don’t have a steamer so I tried to sauté the sweet potatoes, which may have been overly ambitious since you mention it’s hard to master! I think listing a measurement for oil for this method would be helpful – I ended up adding a few tablespoons of water to help with the cooking of it, trying to avoid too much oil. It went alright, but some noodles got burnt while others tasted undercooked.

The sauce was SO good though (I was literally licking off the spoon before I even mixed it with the sweet potatoes…). I’m glad I have a lot leftover from this recipe – I want to try throwing it on other veggies/pasta!

I’ve never posted a recipe comment before in my years of cooking but this dish just CHANGED. MY. LIFE. I had it with sweet potato ribbons, sauteed kale and the chickpeas and wow, it’s lick the bowl good. I subbed the plain almond milk for half vanilla cashew milk and half aquafaba, the hint of vanilla gave the sauce a little sweetness and depth. Also threw some chili powder in for a little kick. Will be making this again and again, thank you!

This was super delicious! My spiralizer quit on me while trying to make the sweet potato noodles soo I threw it in the trash and luckily had some rice noodles on hand! The extra punch of garlic with the non-roasted cloves was much appreciated. Definitely a must-try recipe and I will be making this frequently!

Love this recipe so much! I made it nearly as written except I added more of the raw garlic. Thank you for this delightfully different dish.

Unfortunately, found the sweet potato noodles to be almost sickly-sweet for my taste (and I generally have a sweet tooth). I ended up tossing most of the sweet potatoes and substituting regular pasta. But the sauce was yummy, and your topping suggestions (the kale and the chickpeas) were delicious.

I might try this again but using zucchini noodles or something instead — in my experience, they give a much better texture & flavor than the sweet potatoes did.

This dish is amazing! I added suateed spinach at the end. Delicious!

Such a bummer that this did not turn out better. The sauce was good, but my potatoes wouldn’t soften so it just tasted raw and had an unappetizing mouth feel. It’d be helpful to know how long one is supposed to cook the potatoes.

Also….too many cooking components (spiralizer, oven, two pots, a food processor, bowls). Not really a “simple” meal when you think about the time it takes to clean up after it’s all said and done.

Just finished making this, and WOW. I’m officially obsessed ?. Thanks for the recipe! Will be using this cashew chz recipe for so many more things!

The sauce is magical! I would happily pour it over just about anything, but the sweet potato and kale combination makes for a particularly satisfying meal. I’m a garlic fiend and will likely roast two whole heads of garlic next time, but I will DEFINITELY be making this again.

Yours is the first website I look to for recipe inspiration, and I zealously recommend you to friends and family all the time. Thanks to you both for the fantastic food, the beautifully composed photos, the general loveliness of your website, and the example you’ve set for others by following your dreams!

Keep the magical food coming!
Kate

This recipe had all the right flavors. Definitely recommend a high speed blender for this to achieve super creamy cheese-like sauce(used a vitamix). Sauteed in spinach at the end, roasted red onion and topped it with fresh basil. Also, only used one large head of roasted garlic, loveeeee.

Thanks for sharing, your recipes are always inspiring!

I’m about halfway through the whole30 and I was THIS close to calling it quits till I found this dish tonight and made it. LIFECHANGING. It is so delicious I may never eat regular Alfredo again! I subbed cashew milk for almond milk and it’s a dream. Thank you, thank you!

Made this for a dinner with friends we are doing a cleanse with, and we all LOVED it. We are huge garlic fans, so we loved how the “cheesy” sauce tasted (plus it gets toned down a little once you mix it in with the sweet potatoes and adds a great balance). We also added sauteed broccoli and it was the perfect combination. You offered such great direction in terms of advising how to adjust the taste if necessary, so thank you for the helpful instructions! Love love love having refined sugar-free/vegan/GF options now, can’t wait to try all of your recipes!

So good

Love the recipe but made black bean pasta instead of the spiralized sweet potatoes which ended up being very (if not too) filling. I got a little anxious on roasting the garlic, so this was very garlicky but I will definitely make this again. I added 1 cup of rice milk but I think 1.5 cups would make a better ratio. This sauce went very far and adding some sautéed kale was a good suggestion. If anyone is missing Alfredo sauce this is a perfect alternative.

This was delicious! I accidentally used unsweetened vanilla almond milk, and I could definitely taste the vanilla, but it was still good. I know it will be even better next time when I make it with plain almond milk :) Unlike a few other reviewers, I don’t think this was too garlicky at all, and I used three raw cloves in addition to the roasted garlic. Thanks for the great recipe!

Making round 2 of this sauce! So dang good and easy to eat all week! Thanks for sharing.

This recipe was so divine! The sauce is so simple and yet so flavorful from the roasted garlic.
I was short on time and didn’t read through the recipe before starting it (oops) so I only was able to let the cashews soak and the garlic roast for about 40 mins but luckily it still turned out nice and smooth!
The 40 mins while they were soaking was prefect to get the sweet potatoes prepped and spiralized, and I also got some broccolini prepped and steamed as well. If you don’t have kale, broccoli/broccolini was a great swap, tasted like broccoli-cheddar soup flavors! All in all this dinner was delicious and I can’t wait to have the leftovers!

This is a fantastic, creative recipe. However – I found the sauce to be quite bland. I love garlic and added the amount as listed but the almond milk seemed to wash out the taste of the garlic.
I’m not vegan so I added bleu cheese crumble, garlic hummus, chili pepper flakes to the sauce. I then added a bleu cheese drizzle to the finished product.
I think I’ll experiment some more with this to make it truly savoury.

I LOVE Minimalist Baker and make recipes from this site weekly. It’s a regular in our meal planning. When I saw this one I was pumped, as we like a lot of the pasta dishes on this website. But unfortunately, this was our FIRST Minimalist Baker fail. Honestly, it was the worst thing I’ve ever cooked (and I’m really amazing cook!)

I used all the garlic as mentioned because we LOVE garlic. But it was WAAAAAY too garlickly – which I was super surprised by. We had fresh garlic from the farmer’s market – I don’t know if that is why? But if I were to do this over I would definitely only use half the garlic recommended here.

Additionally, we have an old school hand spiralizer and it does NOT take kindly to potatoes. So then we had to do it all by hand, which took a VERY long time.

And finally, the potatoes took a very long time to cook and they came out uneven – some were mushy some weren’t. I stirred them often.

Anyway, I will not be making this recipe again. I’ll still frequent this website all the time though! I just feel like this one was an unfortunate fail on my end…

My mom and I made this recipe this past weekend and it is DELICIOUS!! We used one clove of roasted garlic and the recipe was just the right amount of garlicky. The sauce is great and would be good on other veggie noodles or pasta.

I have to admit, I don’t usually like cashew-based sauces; however I decided to give this one a try. I’m so glad I did because it is phenomenal! I used 1 sweet potato and a bunch of steamed kale with the sauce and it was delicious! It will definitely be on the rotation!!! Thank you so much!

Mae this last week and it was such a huge hit. Top of the favourites list now. Thank you for the recipe.

I made this dish for some friends last night, and it termed out really well. I added a red pepper and a whole head of kale. We included all of the “for serving” optional items to fill our bellies more. Super delicious! I would make this again in a heart beat, but I would reduce the amount of raw garlic I used (2 large cloves to 1 clove).

OMG. I knew as soon as I saw this recipe that I had to try it, as a lover of sweet potatoes, garlic, and alfredo. Well, I just made it and it is somehow even better than I expected! I topped with crispy kale and red pepper flake. Also, I had a bag of pretty small sweet potatoes, so I just spiralized and sauteed one to make the perfect meal-sized portion. I will store the rest of the sauce and do another sweet potato tomorrow so the noodles don’t get soggy. Fantastic recipe, Dana!

So incredibly yummy! I’ve already made this twice (in 2 weeks) and planning it again! I didn’t have a spiralizer, so I just used my cuisanart and it was still amazing!

I made this for dinner and really enjoyed it! I personally like a garlicky flavor so I used an entire head of garlic but didn’t roast it.

I added the sauteed kale and red pepper flakes but skipped the chick peas.

Leftovers get a little soggy, but that was okay with me. Still just as yummy.

This was great! Thanks, Dana!

Whipped this up for lunch today, very tasty. Didn’t have a garlic head laying around so I just added some dried sliced garlic to the mix then blended the sauce ?. Thanks for another great recipe.

I loved the flavor. We like garlic so I doubled the roasted garlic. We used zucchini noodles instead of sweet potatoes. I added 1-2 tbls lemon juice to the sauce (thought it needed the acid). I also stirred in a few handfuls of fresh spinach which wilted and a large container of roasted baby heirloom tomatoes

We have only recently removed meat from our diets and stared trying new recipes– this one was a success! We love the fajita and stuffed pepper recipe from Minimalist Baker but this is a whole new flavor and a great addition to our meals! We were worried about the garlic– it wasn’t too much for us and was a great “zing” flavor.

OMG, the sauce is to die for! It is SUPER ULTRA GARLICKY if you use all of the garlic — my mom and I both LOVED it, but we’re the kind of people who chop up raw garlic and eat it on toast, if that tells you anything. Normal humans might omit the two raw cloves. Love the method of roasting the whole head though; it was super easy and came out so fragrant and yummy. I’ve never done sweet potato noodles before — the sweet potato flavor was a bit overpowering for me. Might make more sauce next time, or just put it on regular noodles. But, there will definitely be a next time for this sauce…

This is a wonderful recipe, Dana! I’m a garlic lover, so this sauce was right on the money for me. It’s inspired me to incorporate more roasted garlic in my cooking. I don’t have a vegetable spiralizer, so I just chopped up sweet potato and roasted it in the oven along with the chickpeas.

Thank you for your innovation. This is truly the BEST SAUCE EVER!

Wow, wow, wow. Just made this. I’m actually peaking right now, so I’m writing from a cloud. And I’m soo, sooo high from the flavor and this PERFECT combination of the right stuff. Thank you so kindly! I can’t even!

My partner and I are both plant-based educators, and recommend your site so much because it’s truly a rare gem. We’re so grateful to have you as an adjunct teacher! You have made best use of the opportunity to reach out the masses. Many, many blessings!

With so much love and gratitude, from a fluffly blue cloud,
Jhon

Made this last night and thought it was really good. Omitted the raw garlic per the reviews and missed having it there, haha. Next time I’ll make it before tweaking it as I should have!

Loved this recipe! I didn’t have raw cashews laying around so I ended up using raw walnuts and soaking them instead. Probably a different flavor, but tasted pretty good!

Unfortunately we found this recipe to be way too garlicky – maybe I should’ve left out the fresh garlic. I also had some problems with getting the sweet potato noodles “al dente”. Some noodles ended up too firm and some were too soft…

I decided to finally buy a spiralizer because I had to try this! So good! It was also my first time roasting garlic, and I thought the flavors were perfect.

Very good. Different. The sauce is out of this world. I find sweet potatoes to be a bit too sweet, so the kale and spicy garbanzos help balance that.

WHAT THE HECK DID I JUST EAT?

This recipe has single-handedly convinced me that I can handle going “healthy” – this is THE MOST DELICIOUS THING I’ve had in forever!! I cannot believe how stupid addictive this is, I’m actually considering making an entire second plate! Thank you so much for this recipe, you seriously might have just changed my life, I’m so excited to try more of your recipes!

Whoa, was this lick-the-bowl good! I used a whole head of roasted garlic (yum) and that was plenty delish for us. My only regret was not roasting the kale beforehand…by the time I taste-tested the sauce I just couldn’t wait.

Made this recipe tonight, it was soooo delicious. We only put 4 cloves of garlic and it was garlic-y enough for us!!

I made this tonight and just a heads up it has a REALLY overpowering garlic flavor if you use the full head + 2 cloves. If I were to make it again, I would only use 2 cloves total I think. I like garlic but this was too much for me!

The whole family (even the baby!) LOVED this! Yum yum!!