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Sweet Potato Goat Cheese Sage

Creamy Sweet Potato Goat Cheese Sage Pasta to Savor

This Sweet Potato Goat Cheese Sage Pasta is a comforting vegetarian delight that's easily adaptable for vegan diets.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 medium Sweet Potatoes Roast and store in the refrigerator for advanced prep.
  • 2 cloves Garlic Fresh garlic is recommended for the best taste.
  • 8 oz Short Pasta (rigatoni, penne, or fusilli) Alternatives include gluten-free pasta.
For the Sauce
  • 4 oz Goat Cheese Replace with plant-based cheese for a vegan option.
  • 1 cup Heavy Cream Can be substituted with vegan cream alternatives.
  • 1/4 cup Grated Parmesan Cheese Optional, can be omitted for a vegan dish.
For Garnish
  • 12 leaves Fresh Sage Leaves Fry until crispy for garnish.
  • 2 tbsp Olive Oil Used for roasting sweet potatoes and frying sage.
  • 1 tbsp Unsalted Butter Enhances flavor when frying sage; can be omitted in vegan versions.
Seasoning
  • to taste Salt Essential for seasoning and flavor enhancement.
  • to taste Freshly Ground Black Pepper Essential for seasoning and flavor enhancement.
  • 1/2 tsp Crushed Red Pepper Flakes Optional, for a bit of heat in the dish.

Equipment

  • oven
  • baking sheet
  • pot
  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 430°F (220°C). Gather your ingredients and equipment, including a baking sheet lined with parchment paper for easy cleanup.
  2. Combine diced sweet potatoes and minced garlic in a bowl. Drizzle with olive oil, season with salt and pepper, toss until coated, and spread on the baking sheet. Roast for 20-25 minutes until tender.
  3. Boil salted water in a pot. Add short pasta and cook until al dente, reserving 2/3 cup of pasta water before draining.
  4. In a skillet, heat olive oil and butter. Add fresh sage leaves and fry until crispy for 2-3 minutes. Drain on paper towels.
  5. In the same skillet, add roasted sweet potatoes, mash half, stir in pasta, heavy cream, and goat cheese. Gradually mix reserved pasta water until creamy.
  6. Adjust seasoning with salt, pepper, and crushed red pepper flakes. Plate pasta, top with crispy sage, drizzle with olive oil, and sprinkle with Parmesan if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 12gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 550mgPotassium: 750mgFiber: 8gSugar: 6gVitamin A: 24000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

For deeper flavor, roast sweet potatoes in advance and store leftovers properly. Always reserve pasta water to adjust sauce consistency.

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