Creamy pasta with roasted sweet potatoes, tangy goat cheese, and crispy sage leaves for a flavorful meal.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes (approx. 1.1 lb), peeled and diced
02 - 2 cloves garlic, minced
→ Pasta
03 - 12 oz short pasta (rigatoni, penne, or fusilli)
→ Dairy
04 - 4.2 oz goat cheese, crumbled
05 - 1/4 cup heavy cream
→ Herbs & Aromatics
06 - 20 fresh sage leaves
→ Pantry
07 - 2 tablespoons olive oil, plus extra for drizzling
08 - 1 tablespoon unsalted butter
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - 1 oz grated parmesan cheese
11 - Crushed red pepper flakes
# Directions:
01 - Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, stirring halfway, until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 2/3 cup pasta cooking water, then drain.
03 - In a large skillet, heat remaining 1 tablespoon olive oil and butter over medium heat. Fry sage leaves for 1 to 2 minutes until crisp. Remove with a slotted spoon and drain on paper towels.
04 - Add roasted sweet potatoes to skillet. Using a fork, mash about half while leaving the remainder in chunks for texture.
05 - Add cooked pasta to sweet potatoes in skillet. Stir in heavy cream, crumbled goat cheese, and half of reserved pasta water. Toss until sauce is creamy and coats pasta, adding more pasta water if needed.
06 - Season with salt and freshly ground black pepper. Serve immediately topped with crispy sage, grated parmesan, a drizzle of olive oil, and crushed red pepper flakes if desired.
