Save Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
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 sweet potatoes:
- 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 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
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 Recipe FAQs
- → How do you achieve caramelized sweet potatoes?
Toss diced sweet potatoes with olive oil, salt, and pepper, then roast at high heat (430°F) for 20-25 minutes, stirring halfway until tender and golden brown.
- → What’s the role of sage in this dish?
Frying sage leaves crisps them, adding a fragrant aroma and crunchy texture that complements the creamy pasta.
- → Can different pasta shapes be used?
Yes, short pasta like rigatoni, penne, or fusilli work well by holding the sauce and chunks of sweet potato.
- → How does reserving pasta water help the sauce?
Pasta water binds the sauce ingredients together, creating a glossy and creamy coating for the pasta.
- → Is this dish suitable for vegetarians?
Yes, it uses no meat and focuses on vegetables, cheese, and herbs for rich flavor and texture.