There is something magical about the smell of sage on a crisp fall evening. You want a meal that feels like a warm hug. This sweet potato goat cheese pasta is exactly that. It is golden, creamy, and so satisfying for your family.
It is 6pm and you need dinner on the table fast. You do not want to spend hours over the stove. This recipe delivers a gourmet feel with very little effort. It uses simple ingredients to create a velvety smooth sauce. You will love how easy it is to make tonight.
Why You Will Love This Recipe
This dish is a true weeknight dinner winner for busy homes. It combines the natural sweetness of potatoes with tangy cheese. The flavor is balanced and deep without being heavy. It is a great way to get veggies into a meal. Even your pickiest eaters will enjoy the mild, creamy taste.
You only need about 40 minutes from start to finish. Most of the work is just boiling pasta and whisking. It is very budget-friendly and uses pantry staples. You get a restaurant-quality meal without the high price tag. It is perfect for those cozy autumn nights at home.
The colors on the plate are absolutely beautiful. The bright orange sauce looks stunning with the green sage. It makes a regular Tuesday feel like a special event. Your family will be asking for seconds before they finish firsts. This recipe is a keeper for your rotation.
Simple Cooking Steps
Making this sauce is incredibly simple and very rewarding. You start by browning butter with fresh sage leaves. This creates a deeply aromatic base for your pasta. Then you whisk in the sweet potato and pasta water. It turns into a silky sauce right before your eyes.
Even if you are a beginner, you can master this. The goat cheese melts easily into the warm puree. It creates a uniform and rich consistency every time. You do not need any fancy kitchen equipment here. Just a skillet, a whisk, and a hungry family.
Ingredients You Will Need
This recipe relies on fresh produce and simple pantry items. Using roasted sweet potato puree gives the best flavor.
- 16 oz rigatoni or penne pasta
- 2 cups sweet potato puree, roasted and mashed
- 4 oz goat cheese, crumbled
- 3 tablespoons unsalted butter
- 12 fresh sage leaves
- 3 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 cup reserved pasta cooking water
- 1/4 cup grated Parmesan cheese
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- Reserve 1 cup of starchy pasta water before draining the pasta.
- In a large skillet over medium heat, melt the butter until it begins to foam.
- Add the fresh sage leaves to the butter and fry for 1 to 2 minutes until crispy and the butter begins to brown; remove sage and set aside.
- Add minced garlic to the brown butter and sauté for 30 seconds until fragrant.
- Whisk in the sweet potato puree and 1/2 cup of the reserved pasta water until a smooth sauce forms.
- Incorporate the goat cheese, nutmeg, salt, and pepper, stirring until the cheese is completely melted and the sauce is uniform.
- Add the cooked pasta to the skillet and toss to coat, adding more pasta water as needed to reach a creamy consistency.
- Divide into bowls and garnish with the fried sage leaves and grated Parmesan cheese.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls. The crispy sage leaves add a wonderful crunch to every bite. You can pair this with a crisp green salad. A side of warm, crusty bread is great too. It helps you soak up every bit of sauce.
For a nice evening, light a few candles. Pour a glass of your favorite white wine. This sweet potato goat cheese pasta feels very elegant. It is the perfect meal for a quiet date night. Or, enjoy it with the whole family for a fun dinner.
Storage and Reheating
You can store leftovers in an airtight container easily. They will stay fresh in the fridge for three days. To reheat, add a small splash of milk or water. This helps the sauce become creamy again in the pan. Avoid overheating so the cheese does not separate.
This recipe is great for meal prep lunches. The flavors actually meld and deepen overnight. You can even freeze the sauce separately for later. Just thaw it in the fridge before you use it. It makes future weeknight dinners even faster for you.
Recipe Tips for Best Results
- Save your pasta water before you drain the pot.
- Do not skip the nutmeg as it adds warmth.
- Watch the butter closely so it does not burn.
- Use a whisk to get the puree perfectly smooth.
- Fry the sage until it is just barely crisp.
- Add a squeeze of lemon for extra brightness.
- Use fresh garlic for the most aromatic flavor.
- Warm your bowls before serving to keep food hot.
Easy Flavor Ideas
- Swap sweet potato for butternut squash for a change.
- Use gluten-free pasta to make it allergy-friendly.
- Stir in some baby spinach for extra greens.
- Add cooked Italian sausage for a protein boost.
- Use maple syrup for a touch of extra sweetness.
Common Questions
Can I use canned sweet potato puree?
Yes, you can use canned puree for speed. Just make sure it is 100% pure sweet potato. Avoid the versions with added sugar or spices. It makes this sweet potato goat cheese pasta even faster.
Is the goat cheese flavor very strong?
The goat cheese becomes very mild when melted. It adds a creamy tanginess that balances the potato. If you are worried, start with half the amount. You can always add more to your taste.
What if my sauce is too thick?
Simply add more of that reserved pasta water. Add it one tablespoon at a time while whisking. This will give you a perfectly silky consistency. Never be afraid to thin it out a bit.
I hope this cozy meal brings warmth to your home. It is one of my favorite ways to celebrate the fall season. Enjoy every creamy bite with the people you love!
— Lidia
Easy Sweet Potato Goat Cheese Sage Pasta
Ingredients
- 16 oz rigatoni or penne pasta
- 2 cups sweet potato puree, roasted and mashed
- 4 oz goat cheese, crumbled
- 3 tablespoons unsalted butter
- 12 fresh sage leaves
- 3 cloves garlic , minced
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 cup reserved pasta cooking water
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- Reserve 1 cup of starchy pasta water before draining the pasta.
- In a large skillet over medium heat, melt the butter until it begins to foam.
- Add the fresh sage leaves to the butter and fry for 1 to 2 minutes until crispy and the butter begins to brown; remove sage and set aside.
- Add minced garlic to the brown butter and sauté for 30 seconds until fragrant.
- Whisk in the sweet potato puree and 1/2 cup of the reserved pasta water until a smooth sauce forms.
- Incorporate the goat cheese, nutmeg, salt, and pepper, stirring until the cheese is completely melted and the sauce is uniform.
- Add the cooked pasta to the skillet and toss to coat, adding more pasta water as needed to reach a creamy consistency.
- Divide into bowls and garnish with the fried sage leaves and grated Parmesan cheese.
