Save Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
This recipe blends creamy goat cheese with crispy sage for a rich and aromatic dish I love making for family dinners.
Ingredients
- 2 medium sweet potatoes: about 1.1 pounds peeled and diced
- 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 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 sweet 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 pasta:
- 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
Save This dish always brings smiles and warm memories to our family table.
Additional Tips 1
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
Additional Tips 2
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
Additional Tips 3
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 This recipe is a comforting blend that makes any meal special and satisfying.
Recipe FAQs
- → How do I ensure sweet potatoes are perfectly roasted?
Roast diced sweet potatoes at a high temperature (around 430°F) until caramelized and tender, approximately 20-25 minutes, stirring halfway for even cooking.
- → What pasta types work well with this dish?
Short pasta shapes such as rigatoni, penne, or fusilli hold the sauce well and complement the texture of the roasted sweet potatoes.
- → Why is it important to reserve pasta cooking water?
The starchy pasta water helps create a glossy, creamy sauce that binds the ingredients together without adding heaviness.
- → What role does frying sage play in the dish?
Frying sage leaves crisps them, releasing fragrant oils and adding a crunchy texture that enhances the overall flavor profile.
- → Can this preparation be adapted for leftovers?
Yes, this dish reheats well and retains its flavors, making it a great option for meal prep and next-day enjoyment.