Sweet Potato Goat Cheese Sage
A cozy and creamy pasta dish featuring roasted sweet potatoes, goat cheese, and crispy sage, perfect for any night of the week.
Ingredients
Main Ingredients
- 2 medium medium sweet potatoes, peeled and diced About 1.1 pounds
- 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 leaves fresh sage
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon unsalted butter
- to taste Salt and freshly ground black pepper
- 1 ounce grated parmesan cheese
- to taste Crushed red pepper flakes
Instructions
Preparation and Roasting
- Preheat the oven to 430°F.
- Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper.
- Spread them evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
Cooking the Pasta
- While the sweet potatoes are roasting, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente, saving 2/3 cup of the cooking water before draining the pasta.
Combining Ingredients
- In a large skillet, heat the remaining tablespoon of olive oil and the butter over medium heat.
- Add the sage leaves and fry for 1 to 2 minutes until crispy. Remove sage with a slotted spoon and let drain on a paper towel.
- Add the roasted sweet potatoes to the skillet and mash about half of them with a fork while leaving some chunks for texture.
- Add the drained pasta to the skillet with the sweet potatoes, then stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta water.
- Toss everything until creamy and coats the pasta, adding more pasta water as needed.
Final Seasoning and Serving
- 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 crushed red pepper flakes if you like a bit of heat.
Notes
To keep leftovers fresh, let them cool to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat in microwave or on stovetop with a splash of water. Freezing not recommended as texture may change.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 65gProtein: 15gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 6gSugar: 8g
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