Viral Sweet Potato Goat Cheese Pasta with Crispy Sage Recipe
This Viral Sweet Potato Goat Cheese Sage pasta combines roasted sweet potatoes with creamy goat cheese and crispy fried sage leaves for a comforting and flavorful dish. Roasted sweet potatoes are mashed slightly and mixed with al dente pasta, enriched by heavy cream and parmesan, finished with a touch of olive oil and red pepper flakes for a perfect balance of creamy, sweet, and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Herbs
- 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
- 2 cloves garlic, minced
- 20 fresh sage leaves
Pasta & Dairy
- 12 ounces short pasta such as rigatoni, penne, or fusilli
- 4.2 ounces goat cheese, crumbled
- 1/4 cup heavy cream
- 1 ounce grated parmesan cheese
Oils & Fats
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon unsalted butter
Seasonings
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes
Instructions
- Roast Sweet Potatoes and Garlic: Preheat your oven to 430°F. Toss the peeled and diced sweet potatoes together with minced garlic, 1 tablespoon olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until they are tender and caramelized.
- Cook Pasta: While the sweet potatoes roast, bring a large pot of salted water to a boil. Add your choice of short pasta and cook until al dente according to package instructions. Before draining, reserve about 2/3 cup of the pasta cooking water for later use.
- Fry Sage Leaves: Heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Add the fresh sage leaves and fry them for 1 to 2 minutes until they turn crispy. Remove the sage leaves with a slotted spoon and place them on a paper towel to drain any excess oil.
- Combine Roasted Vegetables: Add the roasted sweet potatoes and garlic to the skillet with the sage-infused oil. Using a fork, gently mash about half of the sweet potatoes, keeping the rest in chunks to retain texture.
- Finish Pasta: Add the drained pasta directly to the skillet with the sweet potatoes. Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss everything together until the sauce becomes creamy and coats the pasta evenly. Add more pasta water as necessary to reach your desired consistency.
- Season and Serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve the pasta immediately, topped with the crispy fried sage leaves, a sprinkle of grated parmesan cheese, a drizzle of olive oil, and crushed red pepper flakes for a subtle kick.
Notes
- Use short pasta shapes like rigatoni, penne, or fusilli to hold the creamy sauce well.
- Be careful not to overcook the sage leaves when frying to maintain crispiness without burning.
- Reserving pasta water is key to creating a silky sauce; add gradually to avoid making it too loose.
- For a dairy-free variation, substitute heavy cream and cheeses with plant-based alternatives.
- This dish is best served fresh and hot to enjoy the contrast of textures and flavors.
Keywords: sweet potato pasta, goat cheese pasta, sage pasta, roasted sweet potatoes, creamy pasta recipe, vegetarian pasta dish
