Save to Pinterest Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
Ingredients
- Vegetables: 2 medium sweet potatoes (about 1.1 pounds) peeled and diced
- Vegetables: 2 cloves garlic minced
- Pasta: 12 ounces short pasta such as rigatoni penne or fusilli
- Dairy: 4.2 ounces goat cheese crumbled
- Dairy: 1/4 cup heavy cream
- Herbs & Aromatics: 20 fresh sage leaves
- Pantry: 2 tablespoons olive oil plus more for drizzling
- Pantry: 1 tablespoon unsalted butter
- Pantry: Salt and freshly ground black pepper to taste
- Garnish (optional): 1 ounce grated parmesan cheese
- Garnish (optional): 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 to Pinterest 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
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
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
Save to Pinterest Enjoy this creamy comforting pasta dish that blends savory sage and tangy goat cheese perfectly.
Recipe Questions & Answers
- → How do you get the sweet potatoes caramelized?
Toss diced sweet potatoes with olive oil, salt, and pepper, then roast at a high temperature until tender and golden, stirring halfway for even caramelization.
- → Why reserve pasta water?
Pasta water contains starch that helps bind the sauce and gives it a smooth, glossy texture when mixed with the cheese and cream.
- → What is the purpose of frying sage leaves?
Frying sage leaves crisps them up and releases their aroma, adding a fragrant, crunchy element to the dish.
- → Can other types of pasta be used?
Short pasta shapes like rigatoni, penne, or fusilli work best to hold the creamy sauce and chunks of sweet potato.
- → Is this dish suitable for vegetarians?
Yes, it includes no meat and focuses on vegetables, cheese, and herbs for full flavor and richness.