Creamy Sweet Potato Pasta with Butter Garlic Bok Choy

RECIPE BY: My Kale Kitchen by Amrita

Looking for a simple, sweet and delicious recipe that gives you all the satisfaction of a pasta dish but with hidden vegetables in every portion? The combination of our al-dente cauliflower pasta and this creamy sweet potato sauce will leave you wanting more.

Serves 2


  • 750 grams sweet potatoes (~2 large sweet potatoes)
  • 1 tbs olive oil (or to taste)
  • 1 onion, chopped
  • 6 garlic cloves, chopped
  • 2 cups coconut milk
  • 1 low sodium vegetable cube in ¼ cup water
  • 1 tsp GoGo Quinoa Andean pink salt (or to taste)
  • Pepper to taste
  • 1/4 cup nutritional yeast
  • 3 – 4 cups uncooked GoGo Quinoa Cauliflower Pasta
  • Optional topping: chili flakes


  1. Peel sweet potatoes and cut into smaller chunks. Add sweet potatoes to a pot of water and bring to boil. Continue to cook for approximately 20 minutes or until soft and cooked through. Once ready, drain the water and set aside.
  2. Place a large pot on medium heat, once hot drizzle olive oil and spread it around evenly. Add onions and garlic and sauté until onions are golden/brown. Remove the pot from heat and transfer onions and garlic along with sweet potatoes to a blender. Add coconut milk and blend for 20 seconds. Don’t over blend.
  3. Place the same pot back on medium heat and add the blended mixture along with vegetable cube + water, salt and pepper. Cook for 5 minutes while stirring regularly. Add nutritional yeast and continue to cook for 5-10 minutes, while stirring regularly, until the texture is smooth and creamy.
  4. Follow package instructions and cook the cauliflower pasta. Once ready, combine with sweet potato sauce and sprinkle some chili flakes before serving.



  1. Wash and clean Bok Choy and use whole or chop as per preference.
  2. Place a pan on medium heat. Once hot, add butter and spread it around evenly. Add garlic and sauté until the raw garlic smell goes away (approx. 2 minutes).
  3. Add Bok Choy. If using whole Bok Choy, cook for 25-30 minutes or until cooked through, rotating every 10 minutes. Pour a spoonful of butter and garlic back onto the Bok Choy every 5 minutes. If using chopped Bok Choy, sauté like a stir fry until cooked through. Serve hot with Sweet Potato Pasta.