Save Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
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
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
- Crushed red pepper flakes: optional
Instructions
- Preheat oven:
- 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 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 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 cozy pasta dish perfectly balances creamy goat cheese with the fresh herbal notes of sage for a comforting treat any night.
Recipe FAQs
- → What type of pasta works best with this dish?
Short pasta shapes like rigatoni, penne, or fusilli work well, as they hold the sauce and roasted sweet potatoes nicely.
- → How do you achieve crispy sage leaves?
Fry fresh sage leaves in olive oil and butter over medium heat for 1-2 minutes until they become crisp, then drain before using.
- → Why reserve pasta cooking water?
The starchy pasta water helps bind and thicken the sauce, giving it a silky texture that clings to the pasta.
- → Can I adjust the creaminess without heavy cream?
Yes, using the goat cheese and pasta water helps create a creamy sauce without needing heavy cream, though a small amount is used here for richness.
- → What’s the key to getting deep flavor from the sweet potatoes?
Roasting the diced sweet potatoes until they are caramelized enhances their natural sweetness and adds depth to the dish.