Viral Sweet Potato and Goat Cheese Pasta with Crispy Sage Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
