Introduction

This Viral Sweet Potato Goat Cheese Sage pasta is a comforting and flavorful dish that blends creamy goat cheese with caramelized sweet potatoes and crispy sage leaves. It’s easy to prepare and perfect for a cozy weeknight meal that feels special.

A white bowl holds rigatoni pasta coated in a creamy, pale yellow sauce. On top, there are browned, crispy orange chunks that look roasted. Bright green fried sage leaves are scattered over the dish, along with grated white cheese and small red chili flakes. A silver fork rests on the right side inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes (about 1.1 pounds), peeled and diced
2 cloves garlic, minced
12 ounces short pasta such as rigatoni, penne, or fusilli
4.2 ounces goat cheese, crumbled
1/4 cup heavy cream
20 fresh sage leaves
2 tablespoons olive oil, plus more for drizzling
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste
1 ounce grated parmesan cheese
Crushed red pepper flakes

Instructions

Step 1: Preheat your oven to 430°F. Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
Step 2: While the sweet potatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 2/3 cup of the pasta cooking water, then drain the pasta.
Step 3: In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the sage leaves and fry for 1 to 2 minutes until crispy. Remove the sage with a slotted spoon and drain on a paper towel.
Step 4: Add the roasted sweet potatoes to the skillet. Using a fork, mash about half of the sweet potatoes, leaving some in chunks for texture.
Step 5: Add the drained pasta to the skillet with the sweet potatoes. Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss until the sauce is creamy and coats the pasta, adding more pasta water as needed to reach your desired consistency.
Step 6: Season with salt and freshly ground black pepper to taste. Serve immediately, topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes.

Tips & Variations

For a nuttier flavor, try roasting the sweet potatoes with a sprinkle of smoked paprika.
You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be thinner.
Use pecorino cheese instead of parmesan for a sharper finish.
If fresh sage is unavailable, dried sage can be used, but add it earlier in the cooking to release its flavor.
Adding toasted walnuts or pine nuts on top adds a nice crunch to the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce. Avoid reheating in the microwave for best texture.

How to Serve

A white bowl filled with rigatoni pasta coated in an orange-yellow sauce and scattered with small browned spots. On top, there are several fresh green sage leaves, white dollops of creamy cheese, and finely grated white cheese sprinkled all over. There are also small red chili flakes and bits of green herbs mixed throughout. The bowl is placed on a white marbled surface, showing a close-up view of the colorful and textured dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish gluten-free?

Yes, simply use your favorite gluten-free pasta to make this recipe suitable for gluten-free diets.

Is it okay to make this recipe vegan?

To make it vegan, substitute the goat cheese and parmesan with plant-based cheese alternatives and use a non-dairy cream like coconut or cashew cream. Also, replace butter with a vegan margarine or olive oil.