Pin Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
This cozy dish combines sweet potatoes and sage with creamy goat cheese pasta, creating a comforting meal I love to serve any time.
Ingredients
- 2 medium sweet potatoes: peeled and diced (about 1.1 pounds)
- 2 cloves garlic: minced
- 12 ounces short pasta: such as 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: optional garnish
- Crushed red pepper flakes: optional garnish
Instructions
- Preheat and Roast:
- Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
- Cook Pasta:
- While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 2/3 cup pasta cooking water, then drain.
- Fry Sage:
- In a large skillet, heat remaining 1 tablespoon olive oil and the butter over medium heat. Add sage leaves and fry for 1 to 2 minutes until crispy. Remove sage with a slotted spoon and drain on a paper towel.
- Mash Potatoes:
- Add the roasted sweet potatoes to the skillet. Using a fork, mash about half of the sweet potatoes, leaving the remainder in chunks for texture.
- Combine Ingredients:
- Add drained cooked pasta to the skillet with sweet potatoes. Stir in heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss until the sauce is creamy and coats the pasta, adding additional pasta water as needed.
- Season and Serve:
- Season with salt and freshly ground black pepper. Serve immediately topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and a sprinkle of red pepper flakes as desired.
Pin This recipe always brings my family together around the table, sharing comfort and delight in every bite.
Additional Tips
Easy enough for weeknights but impressive for guests. Vegetarian friendly and packed with flavor. Creamy sauce without loads of heavy cream. Crispy sage gives irresistible texture and fragrance. Customizable with pantry pasta shapes.
Nutritional Benefits
High in vitamin A and fiber thanks to sweet potatoes. Great for meal prep leftovers are delicious. A lovely alternative to heavy cream based pastas.
Cooking Reminders
Roast sweet potatoes until truly caramelized as this is key to deep flavor. Always reserve pasta water to help the sauce bind and turn glossy. Do not skip frying the sage it is what elevates this pasta to restaurant worthy status.
Pin This dish is the perfect blend of creamy and savory, perfect for any season.
Recipe Q&A
- → How do I achieve caramelized sweet potatoes?
Roast diced sweet potatoes at a high temperature (around 430°F), stirring halfway through until tender and deeply browned to bring out natural sugars.
- → What is the benefit of reserving pasta cooking water?
Reserved pasta water contains starch that helps bind the sauce, making it silkier and allowing the sauce to coat the pasta evenly.
- → Why fry sage leaves separately?
Frying sage leaves crisps them and releases aromatic oils, adding a fragrant crunch that elevates the overall dish.
- → Can I use other pasta shapes?
Short pasta like rigatoni, penne, or fusilli work best to hold the creamy sauce, but feel free to choose your preferred shape.
- → How do I balance creaminess without heavy cream?
Combining goat cheese with a small amount of heavy cream and reserved pasta water creates a rich, creamy texture without excess heaviness.
