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Roasted Sweet Potatoes, Goat Cheese & Sage Creamy Pasta Recipe

Roasted Sweet Potatoes, Goat Cheese & Sage Creamy Pasta Recipe
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★★★★★

4.8 from 6 reviews

This comforting and flavorful Roasted Sweet Potatoes, Goat Cheese & Sage Creamy Pasta combines tender roasted sweet potatoes with a luscious goat cheese and sage cream sauce, perfectly coating al dente pasta. Enhanced with crispy fresh sage and crunchy toasted nuts, this dish is an elegant yet easy-to-make meal ideal for cozy dinners.

Ingredients

Scale

For the Roasted Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • Salt and black pepper, to taste

For the Creamy Pasta:

  • 12 oz pasta (penne or rigatoni)
  • 5 oz goat cheese
  • ¾ cup heavy cream
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 6–8 fresh sage leaves, finely chopped
  • ¼ cup pasta cooking water (as needed)

Optional Garnish:

  • Fresh sage leaves, lightly crisped
  • Cracked black pepper
  • Toasted walnuts or pecans

Instructions

  1. Preheat and Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, dried thyme, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until golden and tender, stirring halfway through for even cooking.
  2. Cook Pasta: While the sweet potatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of the pasta cooking water before draining the pasta well.
  3. Prepare Creamy Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Stir in the heavy cream and chopped sage, and let the mixture simmer gently for 2–3 minutes to infuse flavors.
  4. Add Goat Cheese: Crumble in the goat cheese and stir continuously until it melts into a smooth, creamy sauce. If the sauce seems too thick, gradually add the reserved pasta cooking water to thin it to your desired consistency.
  5. Combine Pasta and Sweet Potatoes: Fold the roasted sweet potatoes and cooked pasta into the creamy sauce. Toss gently to coat all ingredients in the flavorful sauce evenly.
  6. Finalize and Serve: Taste the pasta and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with lightly crisped fresh sage leaves, a sprinkle of cracked black pepper, and toasted walnuts or pecans for added texture and aroma.

Notes

  • You can substitute goat cheese with cream cheese or ricotta for a milder flavor.
  • To crisp sage leaves, fry them quickly in a little butter or olive oil and drain on paper towels.
  • Use gluten-free pasta to make this recipe gluten-free.
  • For a vegan version, replace goat cheese and heavy cream with vegan cream cheese and plant-based cream alternatives.
  • Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid curdling the sauce.

Nutrition

Keywords: roasted sweet potatoes pasta, goat cheese pasta, creamy sage pasta, autumn pasta recipe, vegetarian creamy pasta

Find it online: https://maicook.com/roasted-sweet-potatoes-goat-cheese-and-sage-creamy-pasta-recipe/