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

Carrot & Sweet Potato Macaroni Recipe

Kristin Mataluni
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch/Dinner
Servings 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


  • Put a large pot of water, on high, on the stove top.
  • Remove the ends of the carrots, and then peel them.
  • 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.)
  • Boil the vegetables over medium-high heat, uncovered, for thirty minutes.
  • Remove the vegetables from the water and place them all on a clean dry kitchen towel to cool for fifteen minutes.
  • After fifteen minutes, peel the sweet potato and chop the potato and carrots into medium sized pieces.
  • Add the vegetables to a medium sized saucepan.
  • Add the almond milk and heat on medium-low, stirring often, for fifteen minutes.
  • Add the spices and gently smash the vegetables with a potato masher or a fork.
  • Add the sauce to the cooked pasta, and mix well.
  • Garnish with freshly chopped parsley.
Tried this recipe?Let us know how it was!
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