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sweet potato pasta in a pan

Creamy Chipotle Sweet Potato Penne Pasta

Gluten free Creamy Chipotle Sweet Potato Penne Pasta with the best vegan sweet potato cream sauce that’s made with cashews, roasted sweet potatoes, chipotle chiles and fresh garlic. Nutritious and a great pasta recipe to add veggies to make it your own! This recipe is sponsored by ALDI.
Course Dairy Free, Dinner, Gluten Free, Pasta, Vegan, Vegetarian
Keyword vegan sweet potato cream sauce
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 456cal
Author Monique of AmbitiousKitchen.com


  • For the sauce:
  • ½ cup of Southern Grove Unsalted Deluxe Whole Cashews, soaked for 2 hours and drained
  • 1 small roasted sweet potato, skin removed*
  • cup water
  • 2 cloves garlic
  • 1 Pueblo Lindo Chiles Chipotle Pepper (can add one more if you like extra spice!)
  • teaspoon nutmeg
  • ½ teaspoon Stonemill Sea Salt Grinder, plus more to taste
  • Freshly ground Stonemill Ground Black Pepper
  • For the pasta:
  • 3 cups of liveGfree Gluten Free Organic Brown Rice & Quinoa Penne
  • For the mushrooms:
  • 1/2 tablespoon SimplyNature Organic Extra Virgin Olive Oil
  • 1 cup sliced baby bella mushrooms
  • 1/4 teaspoon Stonemill Garlic Powder
  • Freshly ground Stonemill Sea Salt Grinder & Stonemill Ground Black Pepper, to taste
  • To garnish:
  • Sage or parsley, whatever you prefer


  • Make sure you soak the cashews in 4 cups of water for at least 2 hours, otherwise you can place them large bowl, then add 4 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes to speed up the process.
  • Once ready to make the pasta sauce: add drained cashews, roasted sweet potato, water, garlic, chipotle chile pepper, nutmeg, salt and pepper to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary to help blend. Taste and adjust seasonings as necessary. Set aside for later.
  • Boil the pasta according to the directions on the package. Drain pasta, then transfer back to pot.
  • While the pasta is boiling, sauté your mushrooms: add olive oil to a skillet and place over medium heat. Add mushrooms and then season with garlic powder, salt and pepper; sauté for 3-5 minutes until mushrooms are cooked and look nice and juicy.
  • Stir sweet potato sauce into the cooked pasta. Add mushrooms and stir again. Garnish with sage or parsley, whatever you prefer. Serves 4.


*To roast your sweet potato: Preheat oven to 375 degrees and line a baking sheet with foil. Use a fork to poke holes in sweet potato and then place on foil. Roast in oven for 45 minutes or until a fork easily pierces through the potato.
Feel free to use canned pumpkin puree or butternut squash puree instead of sweet potato. You'll need about 3/4 cup puree.


Serving: 1serving | Calories: 456cal | Carbohydrates: 79.6g | Protein: 11.4g | Fat: 12.2g | Saturated Fat: 1.8g | Fiber: 4.9g | Sugar: 2.8g