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Sweet Potato Goat Cheese Sage

Creamy Sweet Potato Goat Cheese Sage Pasta for Cozy Nights

This Creamy Sweet Potato Goat Cheese Sage Pasta recipe transforms sweet potatoes into a sumptuous delight, perfect for cozy evenings and versatile enough for dietary needs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 large Sweet Potatoes Roasted for enhanced sweetness and flavor.
  • 8 oz Short Pasta (rigatoni, penne, fusilli) Gluten-free pasta can be used as a substitution.
  • 3 cloves Garlic
For the Sauce
  • 4 oz Goat Cheese Substitution: Creamy ricotta or feta for different tanginess.
  • 1 cup Heavy Cream Substitution: Plant-based cream for vegan preparations.
For Flavoring
  • 10 leaves Fresh Sage Leaves Adds aromatic flavor and crispy texture.
  • 1 tsp Crushed Red Pepper Flakes Adds a hint of heat.
  • 2 tbsp Olive Oil Helps roast vegetables and fry sage leaves.
  • 2 tbsp Unsalted Butter Optional: Use vegan butter for dairy-free recipes.
  • to taste Salt Essential seasoning for balancing flavors.
  • to taste Pepper Essential seasoning for balancing flavors.
For Garnish
  • 1/4 cup Grated Parmesan Cheese Optional: Omit for the vegan version.

Equipment

  • Oven
  • Large pot
  • Skillet
  • Baking sheet
  • Mixing Bowl

Method
 

Instructions
  1. Preheat your oven to 430°F (220°C). Toss diced sweet potatoes and minced garlic with olive oil, salt, and pepper until coated. Spread on a baking sheet and roast for 20–25 minutes.
  2. In a large pot of salted water, boil short pasta until al dente, about 8–10 minutes. Reserve 2/3 cup of pasta water, drain the rest, and keep warm.
  3. In a skillet, heat olive oil and butter over medium heat. Fry fresh sage leaves until crispy, about 1–2 minutes. Drain on paper towels.
  4. Return the skillet to heat, add roasted sweet potatoes and remaining garlic. Mash half the sweet potatoes and leave the rest chunky for texture.
  5. Add cooked pasta, heavy cream, and crumbled goat cheese to the skillet. Stir over medium heat until cheese melts and sauce is creamy. Add reserved pasta water to adjust consistency.
  6. Season to taste with salt and pepper. Serve hot, garnished with crispy sage leaves, grated Parmesan, and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 12000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Ensure sweet potatoes are evenly diced for uniform roasting. Add reserved pasta water gradually for a creamy texture. Fry sage leaves until just darkened to avoid bitterness. Consider gluten-free pasta cooking times.

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