Save Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
I've found this creamy sauce with crispy sage to be an irresistible blend that delights everyone at the table.
Ingredients
- 2 medium sweet potatoes: about 1.1 pounds peeled and diced
- 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 fresh sage leaves:
- 2 tablespoons olive oil: plus more for drizzling
- 1 tablespoon unsalted butter:
- Salt and freshly ground black pepper: to taste
- 1 ounce grated parmesan cheese: optional garnish
- Crushed red pepper flakes: optional garnish
Instructions
- Preheat and Roast:
- Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil salt and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes stirring halfway through until tender and caramelized.
- Cook Pasta:
- While the sweet potatoes are roasting bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 2/3 cup pasta cooking water then drain.
- Fry Sage:
- In a large skillet heat remaining 1 tablespoon olive oil and the butter over medium heat. Add sage leaves and fry for 1 to 2 minutes until crispy. Remove sage with a slotted spoon and drain on a paper towel.
- Mash Potatoes:
- Add the roasted sweet potatoes to the skillet. Using a fork mash about half of the sweet potatoes leaving the remainder in chunks for texture.
- Combine Ingredients:
- Add drained cooked pasta to the skillet with sweet potatoes. Stir in heavy cream crumbled goat cheese and half of the reserved pasta water. Toss until the sauce is creamy and coats the pasta adding additional pasta water as needed.
- Season and Serve:
- 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 red pepper flakes as desired.
Save This dish always brings my family together enjoying the cozy flavors and aromas that fill the kitchen.
Additional Tips
Easy enough for weeknights but impressive for guests. Vegetarian friendly and packed with flavor. Creamy sauce without loads of heavy cream. Crispy sage gives irresistible texture and fragrance. Customizable with pantry pasta shapes.
Nutritional Benefits
High in vitamin A and fiber thanks to sweet potatoes. Great for meal prep leftovers are delicious. A lovely alternative to heavy cream based pastas.
Flavor Enhancements
Roast sweet potatoes until deeply caramelized for a richer taste. Frying the sage is essential for elevating this pasta to a restaurant worthy status.
Save This recipe perfectly balances flavors and textures for a comforting meal that’s quick to prepare.
Common recipe questions
- → What kind of pasta works best?
Short pasta shapes like rigatoni, penne, or fusilli hold the creamy sauce well and complement the roasted sweet potatoes.
- → How do I achieve crispy sage leaves?
Fry fresh sage leaves in olive oil and butter over medium heat for 1-2 minutes until golden and crisp, then drain on paper towels.
- → Can I prepare the sweet potatoes ahead of time?
Yes, roast the sweet potatoes in advance and reheat gently before tossing with the pasta and sauce.
- → Why reserve pasta water?
Adding reserved pasta water helps bind the sauce, making it glossy and silky, enhancing the creamy texture.
- → What adds depth to the sauce?
Caramelizing the sweet potatoes and combining goat cheese with a splash of cream creates a rich and flavorful sauce.