Description
This Viral Sweet Potato Goat Cheese Sage pasta is a comforting and flavorful dish that combines roasted sweet potatoes, creamy goat cheese, and crispy sage leaves. The roasted sweet potatoes bring a subtle sweetness that complements the tangy goat cheese, while the sage adds an aromatic earthiness. Tossed with tender short pasta and a smooth cream sauce, this recipe offers a delightful balance of textures and flavors perfect for a cozy meal.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Pasta and Sauce
- 12 ounces short pasta such as rigatoni, penne, or fusilli
- 4.2 ounces goat cheese, crumbled
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 20 fresh sage leaves
Optional Toppings
- 1 ounce grated parmesan cheese
- Crushed red pepper flakes
- Olive oil for drizzling
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 430°F. In a bowl, toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread the mixture evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
- Cook Pasta: While the sweet potatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve 2/3 cup of pasta cooking water, then drain the pasta.
- Fry Sage Leaves: In a large skillet, heat the remaining 1 tablespoon of olive oil and unsalted butter over medium heat. Add the fresh sage leaves and fry for 1 to 2 minutes until crispy. Use a slotted spoon to remove the sage leaves and drain them on a paper towel to remove excess oil.
- Mash Sweet Potatoes: Add the roasted sweet potatoes to the skillet with the sage oil. Using a fork, mash about half of the sweet potatoes, keeping the rest in chunks to maintain texture.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sweet potato mixture. Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss everything until the sauce is creamy and coats the pasta evenly. Add more pasta water as needed to reach your desired sauce consistency.
- Season and Serve: Season the pasta with additional salt and freshly ground black pepper to taste. Serve immediately, topped with crispy sage leaves, grated parmesan cheese, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes if desired.
Notes
- For a vegan version, substitute goat cheese with a dairy-free soft cheese and use a plant-based cream.
- You can use any short pasta like rigatoni, penne, or fusilli depending on your preference.
- If you prefer a stronger sage flavor, add more fresh sage leaves when frying.
- Reserve pasta water is key to adjusting the sauce consistency without diluting the flavor.
- Roasting the sweet potatoes ahead of time can save intensive cooking time on the day of serving.
