Save Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
Customizable with pantry pasta shapes
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 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 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 and sauce:
- 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 Family loves the comforting flavors and the crispy sage topping is always a hit.
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.
Health 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.
Flavor Enhancements
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 dish combines unique flavors and textures for a satisfying meal that’s both cozy and elegant.
Recipe FAQ
- → How should sweet potatoes be prepared for this dish?
Peel and dice the sweet potatoes evenly, then roast them with garlic, olive oil, salt, and pepper until tender and caramelized to enhance sweetness.
- → What pasta shapes work best for this creamy mixture?
Short pasta such as rigatoni, penne, or fusilli hold the sauce well and complement the texture of sweet potatoes and goat cheese.
- → Why is frying the sage leaves important?
Frying sages crisps them up, releasing aromatic oils that add crunch and elevate the dish's flavor profile.
- → How does reserved pasta water improve the sauce?
Adding reserved pasta water helps bind the sauce ingredients, creating a smooth, glossy coating that clings to the pasta.
- → Can the creaminess be adjusted without extra heavy cream?
Yes, the creaminess comes mainly from goat cheese and the reserved pasta water; heavy cream is used sparingly to enrich the sauce.