Description
Delightful combination of roasted sweet potatoes, creamy goat cheese, and crispy sage, perfect for a comforting dinner or special brunch.
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)
- Crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 430°F. Toss the diced sweet potatoes and minced garlic with 1 tablespoon olive oil, then season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- Boil salted water in a large pot and cook short pasta according to package directions until al dente. Reserve about 2/3 cup pasta water before draining.
- In a skillet, heat remaining olive oil and butter over medium heat. Fry sage leaves for 1-2 minutes until crisp. Remove and drain on paper towels.
- Add roasted sweet potatoes to the skillet, mashing half while keeping some in chunks. Stir in drained pasta, heavy cream, and goat cheese, adding half of the reserved pasta water. Toss until well coated, seasoning with salt and pepper.
- Serve in bowls or a platter topped with crispy sage and optionally, grated parmesan cheese.
Notes
Use fresh ingredients for better flavor. Adjust creaminess by adding more heavy cream if desired. For spice, include crushed red pepper flakes.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg