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Sweet Potato Goat Cheese Sage Pasta

Sweet Potato Goat Cheese Sage Pasta
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This pasta brings together roasted sweet potatoes, tangy goat cheese, and crispy sage leaves for a rich and comforting dish. Perfect for cozy dinners with simple ingredients.

Ingredients

Scale
  • 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
  • 2 cloves garlic, minced
  • 12 ounces short pasta (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

  1. Preheat oven to 430°F (220°C). Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and caramelized with golden brown edges.
  2. Start pasta water during the last 10-12 minutes of 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 (about 160ml) pasta cooking water, then drain.
  3. In a large 12-inch skillet, heat remaining 1 tablespoon olive oil and butter over medium heat. Add sage leaves and fry for 1-2 minutes until crispy. Remove sage with a slotted spoon and drain on paper towel.
  4. Add roasted sweet potatoes to the skillet. Using a fork, mash about half of the sweet potatoes, leaving the remainder in chunks for texture.
  5. Add drained cooked pasta to the skillet with sweet potatoes. Stir in heavy cream, crumbled goat cheese, and half of the reserved pasta water over low heat. Toss until the sauce is creamy and coats the pasta (sauce should coat a spoon but still flow easily), adding additional pasta water as needed.
  6. 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.

Notes

  • Roast sweet potatoes until truly caramelized with golden brown edges for deep flavor. Always reserve pasta water to help sauce bind.
  • If sauce looks grainy or broken, add a tablespoon of pasta water and stir gently over low heat to bring it back together.
  • Butternut squash or pumpkin work instead of sweet potato. Ricotta or feta work instead of goat cheese.
  • Can freeze sauce portions for up to 2 months. Thaw overnight and reheat with fresh pasta.

Nutrition

Find it online: https://www.benefitiany.com/sweet-potato-goat-cheese-sage-pasta/