Creamy Sweet Potato Goat Cheese Sage Pasta Delight

This Sweet Potato Goat Cheese Sage Pasta combines creamy goat cheese and roasted sweet potatoes for a delightful dish that's comforting and quick to prepare.

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Course: Main Dishes

Cuisine: American

Keyword: comfort food, creamy, Goat Cheese, pasta, Sage, Sweet Potato

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 450kcal

Equipment

Oven
Skillet
Large pot
Baking Sheet

Ingredients

For the Pasta

2 cups sweet potatoes peeled and diced
8 oz short pasta like rigatoni, penne, or fusilli

For the Sauce

2 cloves garlic freshly minced
4 oz goat cheese crumbled
1 cup heavy cream
½ cup parmesan cheese grated

For Flavor

10 leaves fresh sage leaves
2 tablespoon olive oil divided
1 tablespoon unsalted butter
to taste salt and freshly ground black pepper
to taste pinch crushed red pepper flakes

Instructions

Cooking Steps

Preheat your oven to 430°F (220°C). In a large bowl, toss the peeled and diced sweet potatoes with minced garlic, 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread the mixture evenly on a baking sheet and roast for 20 to 25 minutes.
While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Add your choice of short pasta and cook according to package directions until al dente, around 8 to 12 minutes.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Fry the fresh sage leaves for 1 to 2 minutes until crispy.
Add the roasted sweet potatoes to the skillet, mash about half, then add the drained pasta and toss everything together gently.
Pour in the reserved pasta cooking water, heavy cream, and crumbled goat cheese. Mix well, allowing cheese to melt and create a luxurious sauce.
Season the pasta with additional salt and pepper. Serve immediately topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and crushed red pepper flakes.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months, leaving out crispy sage for texture preservation.

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