By Rissa Miller, Senior Editor Vegetarian Journal

Elegant dinner doesn’t have to be complicated. This meal comes together with the whir of a blender and some boiled pasta. The flavors of fall meld perfectly with the savory smokiness of paprika and fire-roasted tomatoes. 

1 box pasta of choice

Smoky Sweet Potato Sauce:

1 cup cooked, peeled sweet potato (also can use canned sweet potato, pumpkin or butternut squash)

15-ounce can white beans, rinsed and drained

1 head roasted garlic (see note below)

1/4 cup plain, unsweetened vegan milk

2 Tablespoons nutritional yeast

1 teaspoon dried sage

1/2 teaspoon dried thyme

Splash of liquid smoke (optional)

Pinch ground white pepper

Pinch red pepper flakes

Pinch ground nutmeg

Salt, to taste

15-ounce can fire-roasted, chopped tomatoes

1 red onion, cut into half moons

2 teaspoons olive oil

4 cups fresh arugula (baby kale or spinach also work)

To serve- sprinkle with extra red pepper flakes, chopped fresh basil, sliced almonds, or chopped walnuts/pecans

Cook pasta according to package directions. Drain and set aside.

     In a blender or food processor, combine sweet potato, roasted garlic, milk, nutritional yeast, white beans, sage, thyme, liquid smoke, white pepper, red pepper flakes, nutmeg, and salt. Purée until smooth then pour into a large saucepan. Add canned tomatoes with juices and warm, covered, over low heat.

     In a skillet, saute sliced red onion in olive oil until lightly browned, about 3-5 minutes. Turn off heat, and stir in arugula to wilt. Add onions and greens to sweet-potato-tomato sauce. Pour over cooked pasta.

     Serve warm topped with red pepper flakes, chopped fresh basil, sliced almonds, or chopped walnuts/pecans. 

To make sweet potatoes: Thoroughly wash 1 medium sweet potato, pierce with a fork 4-5 times, and place on a microwave-safe plate. Microwave on high for 4 to 5 minutes until soft. If needed, heat 1 minute more at a time until tender.

To make roasted garlic: Roasted Garlic can be made a day or two in advance and stored in the fridge. Preheat oven to 400. Slice 1/4 to 1/2 inch from the top of the cloves and peel any loose papery outer layers from the bulb. Place bulb in a piece of foil. Drizzle with olive oil and season, if desired with salt and pepper. Add a few Tablespoons of water to the bottom of the foil, so garlic will stem. Tightly close foil and bake (on a pan or in a oven-safe dish) for 45-60 minutes until cloves are lightly browned.  Allow to cool before attempting to handle. To use, squeeze roasted garlic from skins.