Entrees, Vegan Food

Creamy Sweet Potato Pasta Bake (vegan with gluten-free option)


This creamy sweet potato pasta bake is the ultimate comfort food!

PS: for more delicious vegan dessert recipes, check out my cookbook!

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Creamy Sweet Potato Pasta Bake

Creamy Sweet Potato Pasta Bake (vegan with gluten-free option)

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 4 - 6


The rich sauce is created with sweet potato, coconut milk, and savoury flavours like tahini and nutritional yeast. The chunky vegetables mixed in add amazing texture, and the crispy breadcrumb topping is to die for!


  • 3 cups dry fusilli (use gluten-free pasta if needed)
  • 1 tsp italian herbs
  • 1 tsp smoked paprika (optional)
  • 1 red bell pepper, chopped
  • 3 mushrooms, chopped
  • 2 green onions, chopped
  • 1 cup breadcrumbs for topping (omit or use gluten-free breadcrumbs if needed)
  • 1 large sweet potato, diced
  • 1 cup coconut milk
  • 2 tbsp nutritional yeast
  • 2 tbsp tahini
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tbsp lemon juice or apple cider vinegar


  1. Boil pasta according to package directions. Drain and set aside.
  2. Meanwhile, peel and chop a sweet potato. Boil until fork-tender. Drain and run under cold water in a strainer to cool it down.
  3. Meanwhile, to a frying pan on medium heat, add oil, mushrooms, red pepper and green onion for 4-5 minutes until softened and browned.
  4. To a blender, add all sauce ingredients and blend until smooth and creamy. Add ¼ water if your coconut milk is super thick.
  5. Add pasta, veggies, herbs, paprika and sauce to a 9×13 rectangle baking dish. Stir until combined. Top with breadcrumbs and place in oven on broil until top is golden brown. Serve.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Sweet Potato Pasta Bake


  1. Delicious! I was sceptical because I’ve tried a pumpkin based sauce before (different blog) and that one was awful. This was amazing! So much flavor and so creamy, and didn’t taste like coconut! Thanks Liv xx (kids made your chewy choc chip cookies yesterday)

  2. I really want to try this! Dumb question- can I ask what herbs you used? Any general suggestions for what herbs suit the rest of the recipe? Thank you so much!

    • I used “italian herbs” which I believe is basil, oregano, parsley, and possibly one other but the container just says “italian herbs” 🙂

  3. Woukd cashew milk work instead of coconut?i am not a fan of coconut anything. Thank you!

  4. This was delicious! I added extra veggies (1 cup each of carrots, peas, corn) and used whole wheat macaroni. I used 1 cup of panko on top seasoned with salt, onion powder, garlic powder and Italian seasonings. So good and great as leftovers too! The cheesy sauce could be used in any dish requiring a cheesy sauce (baked potatoes, mac and cheese, etc.).

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