Sweet Potato Pasta with Roasted Brussels Sprouts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy sweet potato pasta sauce infused with caramelized onions and rosemary, tossed with roasted Brussels sprouts. Cozy and flavorful, it's a satisfying plant-based dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound yellow onions ((2 to 3 large onions), thinly sliced)
- 2 tablespoons olive oil, (divided)
- 3 garlic cloves, (minced)
- 1 (13.5 ounce/400 ml) can full-fat coconut milk
- 1 medium sweet potato ((about 12 ounces), peeled and diced)
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 (4-inch) sprig fresh rosemary
- 1 pound dried orecchiette pasta ((or pasta shape of choice))
- 1 pound Brussels sprouts, (halved)
- 1 tablespoon fresh sage leaves, (finely chopped)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt, (plus more to taste)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 20m
- Sodium
- 569mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 962mg
- Calcium
- 146mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 569MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.