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.




  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. That sauce looks so flavoursome… and I really do like beans 😀 (We have some soaking at the moment actually)

  3. 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?

    • 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 🙂

      • 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.

  4. More pasta please! Perfect fall dinners Sarah!

  5. nuttyalternatives says:

    Wonderful and probably “tastes” like fall! Yum!

  6. What a stunning & very creative pasta dinner: so good, so tempting too!

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