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Sweet Potato Goat Cheese Sage

Creamy Sweet Potato Goat Cheese Sage Pasta You’ll Crave

This Creamy Sweet Potato Goat Cheese Sage Pasta combines sweet potatoes, tangy goat cheese, and crispy sage for a comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Sweet Potatoes, diced Can substitute with butternut squash or pumpkin
  • 8 ounces Short Pasta (rigatoni, penne, fusilli) Gluten-free pasta if needed
  • 2 cloves Garlic, minced Freshly minced is best
For the Sauce
  • 1 cup Heavy Cream Can use plant-based cream for vegan version
  • 4 ounces Goat Cheese, crumbled Creamy ricotta or feta can be used as an alternative
  • 1/4 cup Parmesan Cheese, grated Optional but recommended
For the Topping
  • 10 leaves Sage Leaves Fry until crispy
  • 2 tablespoons Olive Oil Drizzle more on top if desired
  • 2 tablespoons Unsalted Butter Used to fry sage
For Seasoning
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 1/2 teaspoon Red Pepper Flakes Optional for heat

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • pot
  • skillet

Method
 

Step-by-Step 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 until fork-tender.
  2. While the sweet potatoes roast, boil salted water in a pot. Add pasta, cooking according to package instructions (8-10 minutes for al dente). Reserve 2/3 cup pasta water before draining.
  3. In a skillet, heat olive oil and butter over medium heat. Add sage leaves and fry for 1-2 minutes until crispy. Remove and drain on paper towel.
  4. In the same skillet, mash half of the roasted sweet potatoes. Stir in drained pasta, heavy cream, and goat cheese until melted and combined. Gradually add reserved pasta water for consistency.
  5. Season with salt and pepper. Serve warm, garnished with crispy sage leaves, extra olive oil, and Parmesan cheese. Add red pepper flakes if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 20000IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to maintain creaminess. Portions of the sauce can be frozen for up to 2 months.

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