Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 2 cloves garlic, minced
- 12 ounces short pasta (like 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 sweet potatoes with garlic, olive oil, salt, and pepper; spread on a baking sheet.
- Roast sweet potatoes for 20–25 minutes until tender.
- Boil salted water in a large pot; cook pasta according to package directions until al dente. Reserve some pasta water before draining.
- In a skillet, heat olive oil and butter; fry sage leaves for about 1–2 minutes until crispy.
- Add roasted sweet potatoes to the skillet; mash half while keeping some chunks intact.
- Stir in drained pasta with heavy cream, goat cheese, and reserved pasta water until well combined.
- Season with salt and pepper; serve topped with crispy sage leaves, parmesan cheese, a drizzle of olive oil, and red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 295mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg