Viral Sweet Potato and Goat Cheese Pasta with Crispy Sage Recipe

Introduction

This Sweet Potato Goat Cheese Sage pasta is a delightful blend of creamy, savory, and aromatic flavors. Roasted sweet potatoes and crispy sage leaves elevate a simple short pasta into a comforting, unique dish perfect for any season.

Ingredients

• 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
• 2 cloves garlic, minced
• 12 ounces short pasta such as 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, for garnish)
• Crushed red pepper flakes (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 430°F. Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread the mixture evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until the potatoes are tender and caramelized.
2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 2/3 cup of the pasta cooking water, then drain the pasta.
3. Step 3: In a large skillet, heat the remaining 1 tablespoon olive oil and the butter over medium heat. Add the fresh sage leaves and fry for 1 to 2 minutes until crispy. Remove the sage with a slotted spoon and drain on a paper towel.
4. Step 4: Add the roasted sweet potatoes to the skillet. Using a fork, mash about half of the sweet potatoes, leaving some chunks for texture.
5. Step 5: Add the cooked pasta to the skillet along with the heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss everything together until the sauce becomes creamy and coats the pasta, adding more pasta water if needed to reach your desired consistency.
6. Step 6: Season with salt and freshly ground black pepper to taste. Serve immediately, topped with the crispy sage leaves, grated parmesan cheese, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes if desired.

Tips & Variations

• For extra nuttiness, try adding toasted pine nuts or walnuts as a garnish.
• If you prefer a vegan version, substitute goat cheese and cream with plant-based alternatives and omit butter or use vegan butter.
• Use butternut squash instead of sweet potatoes for a slightly different flavor.
• Make sure not to overcook the pasta; al dente texture holds up best with the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce as needed. The crispy sage leaves are best added fresh at serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute goat cheese with feta or ricotta for a different but still creamy flavor. These cheeses complement the sweetness of the roasted potatoes well.

Is it possible to prepare this recipe ahead of time?

You can roast the sweet potatoes and cook the pasta a day ahead, storing them separately in the fridge. Combine and finish the dish just before serving for the best texture and flavor.

Viral Sweet Potato and Goat Cheese Pasta with Crispy Sage Recipe

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4.8 from 113 reviews

This Viral Sweet Potato Goat Cheese Sage pasta combines roasted sweet potatoes with creamy goat cheese and crispy sage leaves for a flavorful and comforting meal. The roasted sweet potatoes add natural sweetness and caramelization, while the goat cheese and heavy cream create a luscious sauce that coats tender pasta perfectly. Crisp fried sage leaves add an aromatic crunch, making this easy dish a delightful combination of textures and tastes, ideal for a cozy dinner.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Roast Sweet Potatoes and Garlic: Preheat the oven to 430°F. Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
2. Cook Pasta: While the sweet potatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 2/3 cup of the pasta cooking water before draining the pasta.
3. Fry Sage Leaves: In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the sage leaves and fry for 1 to 2 minutes until crispy. Remove the sage leaves with a slotted spoon and drain them on a paper towel to remove excess oil.
4. Combine Roasted Vegetables: Add the roasted sweet potatoes and garlic to the skillet. Using a fork, mash about half of the sweet potatoes while leaving the rest in chunks to add texture to the dish.
5. Finish Pasta: Add the drained pasta to the skillet with the sweet potatoes. Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta cooking water. Toss everything gently until a creamy sauce forms and evenly coats the pasta. Add more reserved pasta water if needed to loosen the sauce.
6. Season and Serve: Season the pasta mixture with salt and freshly ground black pepper to taste. Serve immediately topped with the crispy fried sage leaves, a drizzle of olive oil, grated parmesan cheese, and a sprinkle of crushed red pepper flakes if desired.

Notes

• Use short pasta shapes like rigatoni, penne, or fusilli to hold the creamy sauce well.
• Be sure to reserve some pasta cooking water to help loosen and emulsify the sauce.
• Adjust the amount of crushed red pepper flakes according to your spice preference or omit for a milder dish.
• For a vegetarian option, this recipe works well as is; for vegan adaptations, substitute goat cheese and heavy cream with plant-based alternatives.
• Cooking time for roasted sweet potatoes can vary slightly based on the size of the dice; check tenderness with a fork before removing from the oven.

Keywords: sweet potato pasta, goat cheese pasta, roasted sweet potatoes, crispy sage pasta, creamy pasta recipe, vegetarian pasta, autumn recipe