Viral Sweet Potato Goat Cheese Sage Pasta Recipe
This Viral Sweet Potato Goat Cheese Sage pasta recipe combines caramelized roasted sweet potatoes, crispy fried sage, and creamy goat cheese to create a comforting and flavorful dish. The roasted sweet potatoes add natural sweetness and texture, while the sage leaves provide a delightful crispy herbal accent. Creamy goat cheese enriches the pasta sauce, making this an easy yet gourmet weeknight meal that impresses with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-inspired
- 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 your oven to 430°F. Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread everything evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through. Roast until the sweet potatoes are tender and caramelized for a deep, rich flavor.
- Cook Pasta: While the sweet potatoes roast, bring a large pot of salted water to a boil. Add your short pasta (rigatoni, penne, or fusilli) and cook following the package directions until al dente. Reserve about two-thirds of a cup of pasta cooking water before draining the pasta.
- Fry Sage Leaves: In a large skillet, heat the remaining 1 tablespoon of olive oil along with the unsalted butter over medium heat. Add the fresh sage leaves and fry them for 1 to 2 minutes until they become crispy and fragrant. Remove the crispy 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 to create a creamy base while leaving the rest in chunks to add texture and bite to the dish.
- Finish Pasta: Stir in the drained cooked pasta to the skillet with the sweet potatoes. Add the heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss everything well until the sauce is creamy and coats the pasta perfectly. Use additional pasta water as needed to achieve the right sauce consistency.
- Season and Serve: Season the pasta with salt and freshly ground black pepper to taste. Serve immediately topped with the crispy sage leaves, a sprinkle of grated parmesan cheese, a drizzle of olive oil, and crushed red pepper flakes if you desire a little heat and extra flavor.
Notes
- Use short pasta varieties like rigatoni, penne, or fusilli to better hold the creamy sauce and sweet potato chunks.
- Be careful not to overcook the pasta; al dente texture is ideal to stand up to the hearty sauce.
- Leftover roasted sweet potatoes can be prepared ahead of time and refrigerated to save time when cooking the dish.
- For a dairy-free version, substitute goat cheese and cream with vegan alternatives, but note the flavor will differ.
- Adjust the amount of red pepper flakes to control the spiciness of the final dish.
Keywords: sweet potato pasta, goat cheese pasta, sage pasta, roasted sweet potatoes, creamy pasta, vegetarian dinner
