Viral Sweet Potato Goat Cheese Sage Pasta Recipe
This Viral Sweet Potato Goat Cheese Sage pasta is a creamy, comforting dish that perfectly balances the sweetness of roasted sweet potatoes with the tangy creaminess of goat cheese and the aromatic crunch of fried sage leaves. Roasted sweet potatoes are combined with al dente pasta, rich heavy cream, and parmesan cheese for a flavorful, satisfying meal that’s easy to prepare and packed with cozy fall flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
- 2 cloves garlic, minced
- 20 fresh sage leaves
Pasta & Dairy
- 12 ounces short pasta such as rigatoni, penne, or fusilli
- 4.2 ounces goat cheese, crumbled
- 1/4 cup heavy cream
- 1 ounce grated parmesan cheese
Oils & Fats
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon unsalted butter
Seasonings
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes
Instructions
- Roast Sweet Potatoes and Garlic: Preheat your oven to 430°F (220°C). Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and freshly ground black 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 are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve 2/3 cup of the pasta cooking water and then drain the pasta.
- Fry Sage Leaves: In a large skillet, heat the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat. Add the fresh sage leaves and fry them for 1 to 2 minutes until crispy. Remove the sage with a slotted spoon and drain them on a paper towel.
- Combine Roasted Vegetables: Add the roasted sweet potatoes to the skillet with the sage oil. Using a fork, mash about half of the sweet potatoes gently, leaving the rest in chunks to maintain texture.
- 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 water. Toss everything together until the sauce is creamy and coats the pasta well. Add more pasta water as needed to reach your desired sauciness.
- Season and Serve: Taste and adjust seasoning with salt, freshly ground black pepper, and crushed red pepper flakes. Serve the pasta topped with crispy fried sage leaves and a sprinkle of grated parmesan cheese for extra flavor.
Notes
- Using fresh sage leaves for frying adds a delightful aroma and texture to the dish.
- Keep reserved pasta water handy as it helps to create a smooth and creamy sauce when mixing with goat cheese and heavy cream.
- You can substitute goat cheese with feta or cream cheese in case of availability.
- This dish is best served immediately to enjoy the contrast of creamy pasta and crispy sage leaves.
- For a vegan adaptation, use a plant-based cream and cheese alternative and replace butter with a vegan fat.
Keywords: sweet potato pasta, goat cheese recipe, roasted sweet potatoes, sage leaves, creamy pasta, fall recipes, easy dinner
