Save Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
This recipe combines the warm flavors of roasted sweet potatoes and crispy sage with a creamy goat cheese sauce that my family can’t get enough of.
Ingredients
- Sweet potatoes: 2 medium (about 1.1 pounds), peeled and diced
- Garlic: 2 cloves, minced
- Pasta: 12 ounces short pasta such as rigatoni, penne, or fusilli
- Goat cheese: 4.2 ounces, crumbled
- Heavy cream: 1/4 cup
- Sage leaves: 20 fresh
- Olive oil: 2 tablespoons plus more for drizzling
- Unsalted butter: 1 tablespoon
- Salt and pepper: to taste
- Optional garnish: 1 ounce grated parmesan cheese and crushed red pepper flakes
Instructions
- Step 1:
- 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.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- 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.
- Step 6:
- 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.
Save My family looks forward to this dish every time especially when I add a touch of parmesan on top for extra savory goodness.
Additional Tips
Customizable with pantry pasta shapes and easy enough for weeknights but impressive for guests.
Nutrition Highlights
High in vitamin A and fiber thanks to sweet potatoes and a lovely alternative to heavy cream based pastas.
Flavor Boosters
Crispy sage gives irresistible texture and fragrance and using fresh herbs makes a big difference in taste.
Save Enjoy this cozy, flavorful pasta as a special weeknight meal or for impressing guests with minimal effort.
Recipe FAQ Section
- → How do you roast the sweet potatoes for best flavor?
Dice sweet potatoes and toss with olive oil, salt, and pepper. Roast in a hot oven (around 430°F) for 20-25 minutes, stirring halfway, until caramelized and tender.
- → What pasta types work well in this dish?
Short pasta shapes like rigatoni, penne, or fusilli hold the creamy sauce nicely and complement the hearty texture of sweet potatoes.
- → Why is frying sage leaves important?
Frying sage crisps the leaves and enhances their fragrance, adding a flavorful, crunchy contrast to the creamy pasta and soft sweet potatoes.
- → Can the creamy texture be achieved without heavy cream?
The goat cheese combined with reserved pasta water creates a creamy sauce without needing large amounts of heavy cream.
- → How should pasta water be used in the sauce?
Reserve some pasta cooking water to gradually add to the skillet. This helps the goat cheese and cream bind with pasta, forming a smooth, glossy sauce.