Save to Pinterest Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
A lovely alternative to heavy cream based pastas that combines crispy sage for irresistible texture and fragrance.
Ingredients
- Vegetables: 2 medium sweet potatoes (about 1.1 pounds), peeled and diced; 2 cloves garlic, minced
- Pasta: 12 ounces short pasta such as rigatoni, penne, or fusilli
- Dairy: 4.2 ounces goat cheese, crumbled; 1/4 cup heavy cream
- Herbs & Aromatics: 20 fresh sage leaves
- Pantry: 2 tablespoons olive oil, plus more for drizzling; 1 tablespoon unsalted butter; Salt and freshly ground black pepper, to taste
- Garnish (optional): 1 ounce grated parmesan cheese; 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 This recipe has become a family favorite, especially on chilly evenings when comfort food is a must.
Additional Tips
Crispy sage gives irresistible texture and fragrance and is what elevates this pasta to restaurant worthy status.
Nutritional Benefits
High in vitamin A and fiber thanks to sweet potatoes and vegetarian friendly.
Customizations
Customizable with pantry pasta shapes and can be made with less heavy cream for a lighter sauce.
Save to Pinterest This dish is a perfect blend of creamy and crispy textures and makes a wonderful weeknight meal.
Common Recipe Questions
- → What type of pasta works best with this dish?
Short pasta like rigatoni, penne, or fusilli are ideal as they hold the creamy sauce well and complement the texture of roasted sweet potatoes.
- → How can I achieve crispy sage leaves?
Fry fresh sage leaves in olive oil and butter over medium heat for 1 to 2 minutes until they turn crisp, then drain on paper towels to remove excess oil.
- → What is the key to maximizing the sweet potato flavor?
Roasting the diced sweet potatoes until caramelized enhances their natural sweetness and brings depth to the overall dish.
- → How is the creamy sauce made without overwhelming heaviness?
The sauce blends crumbled goat cheese, a bit of heavy cream, and reserved pasta water, which creates a smooth, rich texture without excessive creaminess.
- → Can this dish be prepared ahead of time?
Yes, leftovers store well and flavors develop further, making it a great option for meal prep and next-day enjoyment.