Description
This Viral Sweet Potato Goat Cheese Sage pasta recipe combines roasted sweet potatoes with creamy goat cheese and crispy fried sage leaves to create a rich, comforting dish. The combination of roasted vegetables, fresh herbs, and tender pasta tossed in a creamy sauce makes this meal both hearty and flavorful, perfect for a cozy dinner in about 45 minutes.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
- 2 cloves garlic, minced
- 20 fresh sage leaves
Pasta & Dairy
- 12 ounces short pasta such as rigatoni, penne, or fusilli
- 4.2 ounces goat cheese, crumbled
- 1/4 cup heavy cream
- 1 ounce grated parmesan cheese (optional)
Oils & Fats
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon unsalted butter
Seasonings
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes (optional)
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 430°F. In a bowl, toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread the mixture evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
- Cook 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 the package directions until al dente. Reserve about 2/3 cup of the pasta cooking water, then drain the pasta.
- Fry the Sage Leaves: In a large skillet, heat the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat. Add the fresh sage leaves and fry for 1 to 2 minutes until they become crispy. Using a slotted spoon, remove the sage leaves and drain them on a paper towel to remove excess oil.
- Mash the Roasted Sweet Potatoes: Add the roasted sweet potatoes to the skillet. Using a fork, mash about half of the sweet potatoes, leaving the rest in chunks to provide texture.
- Toss Pasta with Sweet Potato Mixture: Add the drained cooked pasta to the skillet along with the sweet potatoes. Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss everything together until the sauce is creamy and thoroughly coats the pasta. Add more reserved pasta water as needed to achieve desired consistency.
- Season and Serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve the pasta immediately, topping each serving with the crispy sage leaves, grated parmesan cheese if desired, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes for a little heat.
Notes
- You can substitute other short pasta shapes such as penne or fusilli if rigatoni is unavailable.
- For a vegan version, replace goat cheese and heavy cream with plant-based alternatives.
- Adjust red pepper flakes to your preferred spice level for added heat.
- Reserve the pasta water to help create a silky sauce that binds all the flavors together.
- If you prefer a smoother sauce, mash more of the sweet potatoes.
