Description
This Sweet Potato Goat Cheese Sage Pasta is the ultimate fall comfort food, creamy, savory, and packed with roasted flavor. Tossed with crispy sage, tangy goat cheese, and sweet roasted sweet potatoes, it’s a cozy, crowd-pleasing dish perfect for weeknights or special occasions.
Ingredients
2 cups rigatoni or short pasta
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh sage leaves, whole or chopped
¾ cup goat cheese, crumbled
¼ cup grated Parmesan
¼ teaspoon red pepper flakes (optional)
2 tablespoons butter
Instructions
Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes until caramelized.
While the potatoes roast, cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water and drain the rest.
In a skillet, melt butter over medium heat. Add sage leaves and crisp for 1–2 minutes. Remove and set aside.
Add roasted sweet potatoes to the same skillet and mash lightly. Stir in goat cheese and a splash of pasta water to create a creamy sauce.
Toss in the cooked pasta and mix until coated. Add more pasta water as needed for desired creaminess.
Serve hot, topped with crispy sage, Parmesan, and optional chili flakes.
Notes
You can substitute rigatoni with penne or fusilli.
For added protein, serve with grilled chicken or chickpeas.
Leftovers reheat well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
Keywords: sweet potato goat cheese sage, creamy pasta, fall pasta