Ahhh comfort foods…They’re the perfect remedy for those harder days. They seem to make all of the problems of the day disappear with every bite. This carrot & sweet potato macaroni is a great plant-based alternative to a crowd favorite dish. It’s super creamy, full of flavor, and will definitely be a hit with your family! This would be a perfect dish to implement to your plant-based meal plan!

This Carrot & Sweet Potato Macaroni Recipe is:

  • a great plant-based meal
  • very satisfying and filling
  • loaded with flavors and quality nutrients

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Carrot & Sweet Potato Macaroni Recipe
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 2
Serves: 4 servings
  • 1 package elbow macaroni - prepared according to directions
  • 1 sweet potato
  • 3 carrots
  • 2 cups unsweetened almond milk
  • 1 tsp fresh ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coriander
  • 1 tsp curry powder
  • salt to taste
  • fresh chopped parsley for garnish
  1. Peel the carrots and remove the ends.
  2. Rinse the sweet potato well, and add the vegetables to a large pot of boiling water. (The sweet potato will be easier to peel after it has boiled.)
  3. Boil the vegetables over medium-high heat, uncovered, for thirty minutes.
  4. Remove the vegetables from the water and place them all on a clean dry kitchen towel to cool for fifteen minutes.
  5. After fifteen minutes, peel the sweet potato and chop the potato and carrots into medium sized pieces.
  6. Add the vegetables to a medium sized saucepan.
  7. Add the almond milk and heat on medium-low, stirring often, for fifteen minutes.
  8. Add the spices and gently smash the vegetables with a potato masher or a fork.
  9. Add the sauce to the cooked pasta, and mix well.
  10. Garnish with freshly chopped parsley.
  11. Enjoy!


Kristin Mataluni

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