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Potato Goat Cheese Sage

Creamy Potato Goat Cheese Sage Pasta Perfect for Cozy Nights

Delight in this Creamy Potato Goat Cheese Sage Pasta, combining roasted sweet potatoes and goat cheese, making it a perfect comfort meal for cozy nights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Sauce
  • 2 cups Sweet Potatoes, diced Can be substituted with butternut squash or roasted carrots.
  • 3 cloves Garlic, minced Freshly minced for best flavor.
  • 1 cup Heavy Cream Substitute with plant-based cream for vegan version.
  • 4 ounces Goat Cheese, crumbled Can be replaced with vegan cheese.
  • 2 tablespoons Olive Oil Essential for frying sage.
  • 1 tablespoon Butter Use an extra drizzle of olive oil if vegan.
  • to taste Salt Freshly ground black pepper recommended.
  • to taste Pepper Freshly ground.
  • 1/2 cup Grated Parmesan Cheese Can be omitted for a vegan dish.
For the Garnish
  • 1/2 cup Sage Leaves Fry until crispy.
  • to taste Crushed Red Pepper Flakes Optional, adjust according to spice preference.

Equipment

  • oven
  • skillet
  • large pot
  • baking sheet

Method
 

Step-by-Step Instructions for Creamy Potato Goat Cheese Sage Pasta
  1. Preheat your oven to 430°F (220°C). Toss diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender.
  2. In a large pot, bring salted water to a boil. Add short pasta and cook until al dente. Reserve 2/3 cup pasta water before draining.
  3. In a skillet over medium heat, add remaining olive oil and butter. Fry sage leaves for 1-2 minutes until crispy, then remove and set aside.
  4. In the same skillet, mix in roasted sweet potatoes and mashed garlic. Stir for a minute to blend flavors.
  5. Add drained pasta, heavy cream, and crumbled goat cheese along with half of the reserved pasta water. Gently toss until creamy, adding more water as needed.
  6. Season to taste with salt and black pepper. Plate the pasta and top with crispy sage leaves, grated Parmesan, and a drizzle of olive oil. Optional: add crushed red pepper flakes for heat.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 15000IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For best results, ensure sweet potatoes are well coated in olive oil and cook pasta al dente. Store leftovers in an airtight container and reheat gently to maintain creaminess.

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