Description
A comforting fall pasta dish featuring roasted sweet potatoes, creamy goat cheese, and aromatic sage in a rich, velvety sauce.
Ingredients
Scale
For the Crust:
- 1 lb sweet potatoes, peeled and cubed
- 8 oz pasta (such as fettuccine or rigatoni)
- 4 oz goat cheese, crumbled
- 1/4 cup fresh sage leaves, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- In a large skillet, heat remaining olive oil over medium heat. Add sage and garlic, sauté for 1-2 minutes until fragrant.
- Reduce heat to low, stir in heavy cream and goat cheese until melted and smooth. Add roasted sweet potatoes and cooked pasta, tossing to coat. Use reserved pasta water to adjust sauce consistency if needed.
- Season with salt and pepper, garnish with Parmesan cheese, and serve immediately.
Notes
You can customize the seasonings to taste.