10-Minute Creamy Sweet Potato Pasta with Lentil Meatballs (High Protein Vegan Dinner)

Creamy, cozy, and packed with plant-based protein, this sweet potato pasta with lentil meatballs is the kind of meal that feels indulgent while still being simple and budget-friendly.

If you’re craving something rich, cozy, and satisfying—but still want to keep things simple and affordable—this is the meal I keep coming back to. The sweet potato blends into the most velvety, slightly cheesy sauce (thanks to the nutritional yeast), and when you pair that with those golden, protein-packed lentil meatballs… it honestly feels like comfort food on another level.

This is one of those recipes where you take humble ingredients and turn them into something that feels restaurant-quality. And the best part? It’s budget-friendly, filling, and perfect for meal prep because those meatballs freeze beautifully.

Ingredients

Creamy Sweet Potato Sauce

1 Large Sweet Potato, peeled, cut in half, and roasted

1 Cup Pasta Water (plus more as needed)

2 Tablespoons Nutritional Yeast

1 (15 oz) Can Cannellini Beans, drained and rinsed

2 Garlic Clove

Salt and Pepper to taste

1/2 Box Fettuccine  Noodles (or pasta of choice)

Lentil “Power” Meatballs

1 (15 oz) Can Lentils, drained

1/2 cup Oats (or more to bind)

1 tsp Italian Seasoning

1 Tablespoon Soy Sauce (or more to taste)

Salt and Pepper to taste (optional)

Olive Oil to pan fry (or oil of choice)

Optional but recommended: add additional spices like Smoked Paprika, Garlic and Onion Powder for a more flavorful meatball

Instructions

Bake your sweet potato ahead of time at 400°F (200°C) for about 30–40 minutes, or until soft and caramelized. Set aside. (This can be done the night before)

Put a large pot of water on the burner at med/high until the water boils, heating while you prepare the meatballs.

Mash the lentils in a bowl, leaving some texture for that hearty bite.

Add oats, seasonings, soy sauce, salt, and pepper (and other spices if using). Mix until a dough forms. Roll into small meatballs.

Heat a pan over medium heat and cook the meatballs in oil for about 5 minutes, gently turning occasionally, until golden on all sides.

If using the same day, transfer them to a baking sheet and keep warm in the oven at 300°F while you prepare the pasta and sauce. This will also firm up the meatballs a bit more. Turn off the oven if the meatballs start to dry out.

Cook your pasta according to package instructions and reserve some pasta water (about 1 cup).

In a blender, add roasted sweet potato, cannellini beans, nutritional yeast, garlic and half of the pasta water. Blend until silky smooth.

Add more pasta water gradually until the sauce becomes glossy and pourable.

Toss the pasta with the creamy sweet potato sauce until fully coated. Add more of the pasta water if needed in the pan if the sauce thickens up too much to desired texture.

Top the pasta with lentil meatballs, vegan parmesan, cracked black pepper and red pepper flakes, if you desire.

WHY YOU'LL LOVE THIS RECIPE

High in plant-based protein from lentils and beans

Ultra creamy without any dairy

Budget-friendly and made with pantry staples

Perfect for meal prep (meatballs freeze beautifully!)

Comfort food that still feels nourishing

PRO TIP

• Add a squeeze of lemon for brightness if you want to balance the richness

• Double the meatball recipe and freeze for quick meals later

• Use short pasta like penne or rigatoni so the sauce really clings to every bite, making it extra creamy and satisfying.

FREEZER HACK

• Freeze raw on tray (2 hours)

• Store in bag (up to 3 months)

• Cook straight from frozen