Viral Sweet Potato Goat Cheese Sage Pasta Recipe

Introduction

This Viral Sweet Potato Goat Cheese Sage pasta combines creamy goat cheese with caramelized sweet potatoes and crispy sage for a comforting, flavorful dish. It’s perfect for a cozy dinner that feels both indulgent and fresh.

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
• Optional garnish: 1 ounce grated parmesan cheese
• Optional garnish: crushed red pepper flakes

Instructions

1. Step 1: Preheat your oven to 430°F. Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Step 2: Roast the sweet potatoes and garlic for 20 to 25 minutes, stirring halfway through, until they are tender and caramelized.
3. Step 3: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 2/3 cup of the pasta cooking water, then drain the pasta.
4. Step 4: In a large skillet, heat the remaining tablespoon of olive oil and butter over medium heat. Add the sage leaves and fry for 1 to 2 minutes until crispy. Remove the sage with a slotted spoon and place on paper towels to drain.
5. Step 5: Add the roasted sweet potatoes to the skillet. Mash about half of them with a fork, leaving the rest in chunks for texture.
6. Step 6: Add the drained pasta to the skillet. Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss everything until the sauce is creamy and coats the pasta, adding more pasta water if needed.
7. Step 7: Season with salt and freshly ground black pepper to taste. Serve immediately, topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes if desired.

Tips & Variations

• Use different short pasta shapes like penne or fusilli if rigatoni is unavailable.
• For a vegan variation, substitute goat cheese and cream with plant-based alternatives and omit butter.
• Adding toasted walnuts or pecans can add a delightful crunch and depth of flavor.
• If fresh sage is unavailable, dried sage can be sprinkled cautiously, but frying fresh leaves gives the best texture.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to revive the sauce. Avoid microwaving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, you can use frozen sweet potatoes, but be sure to thaw and pat them dry to avoid excess moisture, which can affect roasting and texture.

Is it possible to prepare this dish ahead of time?

You can prepare the roasted sweet potatoes and cooked pasta in advance, but it’s best to combine and finish the dish just before serving to preserve the creamy texture and crisp sage garnish.

Viral Sweet Potato Goat Cheese Sage Pasta Recipe

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★★★★★

4.7 from 59 reviews

A comforting and flavorful pasta dish featuring roasted sweet potatoes, creamy goat cheese, and crispy fried sage leaves. This recipe combines rich and earthy flavors with a smooth, creamy sauce, perfect for a hearty vegetarian meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
• 2 cloves garlic, minced

Pasta

• 12 ounces short pasta such as rigatoni, penne, or fusilli

Dairy

• 4.2 ounces goat cheese, crumbled
• 1/4 cup heavy cream

Herbs & Aromatics

• 20 fresh sage leaves

Pantry

• 2 tablespoons olive oil, plus more for drizzling
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper, to taste

Garnish (optional)

• 1 ounce grated parmesan cheese
• Crushed red pepper flakes

Instructions

1. Roast Sweet Potatoes and Garlic: 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.
2. Cook 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 instructions until al dente. Reserve about 2/3 cup of the pasta cooking water, then drain the pasta and set aside.
3. Fry Sage Leaves: Heat the remaining 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the fresh sage leaves and fry them gently for 1 to 2 minutes until they become crispy. Use a slotted spoon to remove the sage leaves and drain them on a paper towel.
4. Combine Roasted Vegetables: Add the roasted sweet potatoes (and garlic) to the skillet. Using a fork, mash approximately half of the sweet potatoes while leaving some chunks intact to add texture.
5. Finish Pasta: Add the drained pasta into the skillet with the mashed sweet potatoes. Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta cooking water. Toss everything together until the sauce is creamy and coats the pasta well. Add more pasta water as needed to adjust the sauce consistency.
6. Season and Serve: Season the pasta with additional salt and freshly ground black pepper to taste. Serve immediately, topped with the crispy sage leaves, a sprinkle of grated parmesan cheese, a drizzle of olive oil, and a pinch of crushed red pepper flakes if desired.

Notes

• You can substitute any short pasta you prefer, such as penne, rigatoni, or fusilli.
• For a lighter version, you may reduce or omit the heavy cream, or use a lighter cream alternative.
• Roasting the sweet potatoes brings out natural sweetness and enhances the dish’s depth of flavor.
• The crispy sage leaves add a wonderful texture and aromatic flavor, don’t skip frying them.
• If you prefer a vegan version, substitute goat cheese with vegan cheese and use a plant-based cream.
• Reserve the pasta water carefully as it helps to create a silky sauce that clings to the pasta.

Keywords: sweet potato pasta, goat cheese pasta, sage pasta, roasted sweet potatoes, creamy pasta, vegetarian pasta, Italian comfort food