Description
A comforting pasta dish blending roasted sweet potatoes, creamy goat cheese, and crispy sage for a delightful flavor experience.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 2 cloves garlic, minced
- 12 ounces short pasta (rigatoni, penne, or fusilli)
- 4.2 ounces goat cheese, crumbled
- 1/4 cup heavy cream
- 20 fresh sage leaves
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 ounce grated parmesan cheese
- Crushed red pepper flakes, for a hint of heat
Instructions
- Preheat your oven to 430°F.
- In a large mixing bowl, toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil. Season with salt and pepper.
- Spread the sweet potato mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, reserving about 2/3 cup of pasta water before draining.
- In a large skillet, heat the remaining olive oil and unsalted butter over medium heat. Fry the sage leaves for 1-2 minutes until crispy.
- Transfer the roasted sweet potatoes to the skillet, gently mash half, then add the drained pasta, heavy cream, goat cheese, and reserved pasta water. Stir to combine.
- Adjust seasoning with more salt and pepper as needed, then serve warm, garnished with crispy sage, parmesan, and a drizzle of olive oil.
Notes
For variations, try adding protein, using different cheeses, or incorporating greens like spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: sweet potato, goat cheese, sage, pasta, vegetarian