cooking · Dinner

Sweet Potato and White Bean Rigatoni

Note: This was a recipe I wrote up last winter and came across it recently in my drafts. You can also use pumpkin as well. I was out and about today so I figured I’d slip in this recipe!

To make my life simple and to ensure a smooth sauce I used canned sweet potato purée but you can also bake or steam up some and mash them, you will need about 1¾ cups.

Sweet Potato and White Bean Rigatoni


  • 3 Tbsp extra virgin olive oil
  • 1 onion, peeled and diced
  • 2 tsp garlic,minced (4 cloves)
  • 2 Tbsp white whole wheat flour
  • 2 cups milk
  • 15 ounce can Farmer’s Market Organic Sweet Potato Puree
  • 15 ounce can white beans, rinsed and drained
  • 1 cup grated Pecorino Romano or Parmigiano Reggiano cheese
  • 1 Tbsp dried or fresh parsley
  • ½ tsp ground black pepper
  • 1 lb rigatoni pasta, whole wheat preferably


Bring a large pot of lightly salted water to a boil, cook the rigatoni as directed, drain.

Meanwhile, heat a large skillet over medium, add the oil and onion, sauté until tender. Add the garlic and cook for another minute.

Sprinkle the flour on and whisk for a minute or two, add the milk and sweet potato, whisking smooth. Let heat through till thick, whisking often. Turn to medium-low and add the beans, cheese, parsley and pepper. let heat through and melt. Toss with the cooked pasta and serve.

Serves 4.


10 thoughts on “Sweet Potato and White Bean Rigatoni

  1. This sounds delicious and healthy! I have never thought to puree sweet potato as a pasta sauce but I bet it’s wonderful! And I imagine that it would be popular with my kiddos. 🙂

  2. I needed dinner inspiration today and this is it!! Question though: do you think using rice flour (or another gf flour, suggestions?) instead of wheat will give the proper texture for the sauce?

    1. I’d say either use a favorite GF flour mix, brown rice flour or use a starch (I’d say corn but….use what you’d use normally). If you use a starch, whisk it into the milk before adding 🙂

      1. I made this tonight – it was awesome. Loved it. I used white rice flour and the roux turned out just fine. and other than gf pasta, I made it without any changes (well, the hubby added a little extra salt at the table). Thanks for the recipe, it’s going into my binder and will be made again. I hope the leftovers heat up well – thinking this is a healthy substitute for the mac&cheese the kiddo is currently eating too regularly.

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