Creamy Ancho + Sweet Potato Pasta

Creamy Ancho + Sweet Potato Pasta. A warm and earthy pasta dish that's #vegan!

Last week I had a major craving for pasta. It had been quite awhile since I made a creamy Vegan pasta dish for dinner. I satisfied my craving for pasta by making this Creamy Ancho + Sweet Potato Pasta.

Let’s talk about this delicious sauce. The sauce is creamy & luxurious without the use of any dairy. A lot of creamy Vegan pasta sauce recipes use cashews as the base of the sauce. I love using cashews for sauces; however, in Mexico City I haven’t found any raw cashews yet. I have only found roasted and salted cashews. I still have my hopes up that I will find some here.

Since raw cashews aren’t available, I used Mori-Nu Silken Firm Tofu to create a creamy consistency. Along with the tofu, I used boiled sweet potatoes, spices, and my secret ingredient: Dried Ancho Chiles. The ancho chiles don’t make this pasta sauce spicy; rather, it adds an earthiness and slight sweetness to the sauce. All the sauce ingredients blended together beautifully in the Vitamix, creating a warming and ultra creamy sauce.

Creamy Ancho + Sweet Potato Pasta. Sweet potatoes & Tofu creates a rich and creamy #vegan pasta sauce.

Just look at that color?! The sauce turned out to be this beautiful orange color. Perfect for this time of year & would be a great pasta dish to serve for Halloween. Who wouldn’t want to eat an orangey pasta sauce on Halloween? It is just too fun not to!

Creamy Ancho + Sweet Potato Pasta.| Thyme & Love #vegan

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Creamy Ancho + Sweet Potato #vegan .

Creamy Ancho + Sweet Potato Pasta
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
A rich and luxurious Vegan pasta sauce is created from using tofu, sweet potatoes, and the secret ingredient: Ancho Chiles. The pasta is warm and comforting; perfect to serve during the Fall, and especially fun for Halloween !
  • 2 Large Sweet Potatoes, about 4 cups
  • 2 Dried Ancho Chiles, seeds and veins removed
  • Boiling Water
  • ½ Tablespoon Olive Oil
  • 1 Small White Onion, diced
  • 2 Garlic Cloves, minced
  • 1 12 Ounce Box Mori-Nu Silken Firm Tofu
  • 1 Tsp Salt
  • ½ Tsp Black Pepper
  • ¼ Tsp Cinnamon
  • ⅛ Tsp Ground Nutmeg
  • Pinch Ground Cloves, about 1/16 tsp
  • ¼ cup Soy Milk, plus more if needed
  • 1 Tablespoon Lime juice
  • 1 Pound Penne Pasta
  1. Peel and dice the sweet potatoes into medium sized pieces. Place in a large pot or saucepan. Cover with water. Bring to a boil and cook until fork tender, about 15-20 minutes. Once cooked, drain the potatoes and transfer to a blender.
  2. Meanwhile, heat a skillet or comal over medium heat. Toast the chiles 15-20 seconds on each side or until fragrant. Transfer to a glass bowl and cover with boiling water. Once the chiles have softened, about 10-15 minutes, transfer to the blender.
  3. In a large saucepan heat the olive oil over medium to medium- high. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Transfer to the blender.
  4. Add tofu, spices, soy milk, and lime juice to the blender. Blend until completely smooth. Add more soy milk if needed.
  5. Cook the penne pasta according to the package directions. Drain and transfer back to the pot. Add in a little bit of the sauce at a time. You might not need all of it. Stir everything together.
  6. Leftover sauce can been stored in the fridge for 3-5 days.
  7. Taste and adjust seasonings.

Creamy Ancho + Sweet Potato Pasta. There is no need for any dairy in this creamy #vegan pasta!




Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili. A hearty and comforting vegetarian chili!  Perfect for Fall!

I am so excited to finally be able to share this recipe for Sweet Potato & Black Bean Chili with you! This past week I had some blog trouble. It all started when I updated WordPress. I forgot to back up my posts and unfortunately lost the last two months of material. I think I had about 5 posts, so it isn’t too bad of a loss. I am still deciding if I want to rewrite the posts. I probably will rewrite the Disney related posts over the next few weeks.

Lesson learned. Always back everything up. No matter what.

Now, let’s move on to this Sweet Potato & Black Bean Chili. I love chili, especially in the cooler Fall months. Even though I am currently in Mexico City, I will crave a big bowl of warm chili. Trying to explain what chili was to Hector’s family was a little difficult. They were very confused why it was called “chili.” They assumed we were just eating chiles & thought that was very odd! Hector tried to explain exactly what “chili” was and I think they understood!

Sweet Potato & Black Bean Chili  #vegan

For a complex flavor, three types of chiles are used: Ancho Chile, Pasilla Chile, and canned Chipotles in Adobo.

Using three types of chiles, the chili develops a complex flavor.

The dried chiles are toasted and reconstituted, then blended with with the Chipotle Peppers in Adobo Sauce. I like using the dried chiles instead of chili powder because they give the chili a really nice depth of flavor.

Dried chiles give a complex flavor to your chili.

This chili has one of my favorite ingredient: sweet potatoes. Did you know that in Mexico, sweet potatoes are called Camotes? I learned that when I was trying to find them at my local market when we first arrived. It was difficult to find them, but luckily I found one vendor who has them!

Sweet Potato & Black Bean Chili

Sweet Potatoes and Black Beans create a lot of bulk to the chili. Perfect to make for Vegetarians + Vegans!

Sweet Potato & Black Bean Chili. Perfect Vegetarian meal for the Fall!

Perfect for a cool and crisp Fall day.
Or to make on a lazy Sunday afternoon.
It’s also a great make-ahead meal.

Sweet Potato & Black Bean Chili
Recipe type: Entree
Cuisine: Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6
Using three trypes of chilles: Dried Ancho, Pasilla chile and Chipotles in adobe sauce, creates a complex and rich flavor. Sweet Potatoes & Black Beans add bulk to the chili; perfect for vegetarians & vegans! This chili would be perfect on a cool and crisp Fall evening.
  • 3 Dried Ancho Chiles, veins and seeds removed
  • 2 Dried Pasilla Chiles, veins and seeds removed
  • Hot Water
  • 1 Chipotle in Adobo, or to taste
  • 2 Tablespoons Olive Oil
  • 2 Large White Onions, diced medium
  • 1 Large Red Bell Pepper, diced medium
  • 1 Large Green Bell Pepper, diced medium
  • 4 Garlic Cloves, minced
  • 1½ Tsp Cumin
  • 1½-2 Tsp Salt
  • ¾ Tsp Mexican Oregano
  • 1 Pound Roma Tomatoes, diced small
  • 3 Cups Cooked Black Beans
  • 2 Large Sweet Potatoes, peeled and diced medium
  • 2½ Cups Vegetable Broth
  • Salt & Pepper to taste
  • ½ Lime Juiced
  • Optional Garnishes: Diced Avocado, Chopped Cilantro, Tortilla Chips
  1. Heat a comal or skillet or medium heat. Toast the chiles until fragrant. about 15 seconds on each side. Transfer to a glass bowl and cover with boiling water for 15-20 minutes, or until softened. {while the chiles soften, it is a good time to chop all the veggies!}
  2. After the chiles have softened, transfer them to a blender. Add ½ cup of the chile soaking liquid. Add the Chipotle in Adobo. Blend until smooth. Set aside.
  3. Heat a large soup pot or dutch oven over medium to medium-high heat. Add the olive oil. Add the white onion, red and green bell peppers, and add a pinch of salt. Sauté until soft, about 10-12 minutes. Add the garlic and sauté for 1 minute.
  4. Add the cumin, salt, oregano and sauté for 30 seconds. Stir in the chile puree and cook for 2-3 minutes, or until the puree has thickened.
  5. Add the tomatoes, black beans, sweet potatoes, and vegetable broth. Stir everything together. Bring to a boil. Lower heat to a simmer and cook for 40-50 minutes, or until the sweet potatoes are tender.
  6. Taste and adjust seasonings. Turn off heat and add the lime juice. Stir everything together.
  7. Serve with your favorite toppings.

Sweet Potato & Black Bean Chili served in a cute little portable vessel.

And how cute are these little bowls?! Perfect for serving up this chili!
A perfect vessel for transporting this comforting + hearty chili.


P.S. Now that everything is back up and running on the blog,  I have some exciting recipes for share with you in the next couple of weeks!