Viral Sweet Potato Goat Cheese Sage Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
