Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 2 cloves garlic, minced
- 12 ounces short pasta (such as rigatoni or penne)
- 4.2 ounces goat cheese, crumbled
- 1/4 cup heavy cream
- 20 fresh sage leaves
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper, to taste
- 1 ounce grated parmesan cheese
- Crushed red pepper flakes
Instructions
- Preheat your oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil; season with salt and pepper. Spread on a baking sheet.
- Roast for 20 to 25 minutes until tender and caramelized.
- In a large pot of salted boiling water, cook pasta according to package instructions until al dente; reserve about 2/3 cup of pasta cooking water before draining.
- In a skillet, heat remaining olive oil and butter over medium heat. Fry fresh sage leaves for 1 to 2 minutes until crispy; set aside on paper towels.
- Add roasted sweet potatoes to the skillet; mash half while keeping some chunks intact.
- Stir in cooked pasta, heavy cream, goat cheese, and half of the reserved pasta water until creamy; add more water if needed.
- Season with salt and black pepper; serve topped with crispy sage leaves, grated parmesan cheese, a drizzle of olive oil, and crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 395
- Sugar: 6g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 35mg