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A bowl of creamy orange sweet potato pasta topped with crispy sage and parmesan cheese

Easy Sweet Potato Goat Cheese Sage Pasta

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 485 kcal

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.