Caramelized sweet potatoes, goat cheese, and crispy sage create a creamy pasta dish full of warm, vibrant flavors.
# Ingredient list:
→ Vegetables
01 - 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
02 - 2 cloves garlic, minced
→ Pasta
03 - 12 ounces short pasta (rigatoni, penne, or fusilli)
→ Dairy
04 - 4.2 ounces goat cheese, crumbled
05 - 1/4 cup heavy cream
→ Herbs & Aromatics
06 - 20 fresh sage leaves
→ Pantry
07 - 2 tablespoons olive oil, plus more for drizzling
08 - 1 tablespoon unsalted butter
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - 1 ounce grated parmesan cheese
11 - Crushed red pepper flakes
# Cooking steps:
01 - Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 2/3 cup pasta cooking water, then drain.
03 - In a large skillet, heat remaining 1 tablespoon olive oil and butter over medium heat. Fry sage leaves for 1 to 2 minutes until crisp. Remove with slotted spoon and drain on paper towel.
04 - Add roasted sweet potatoes to skillet. Mash about half with a fork, leaving the rest in chunks for texture.
05 - Add drained pasta to skillet with sweet potatoes. Stir in heavy cream, crumbled goat cheese, and half of reserved pasta water. Toss until creamy, adding more pasta water as needed to coat evenly.
06 - Season with salt and black pepper. Serve topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and a sprinkle of red pepper flakes as desired.
