Roasted Sweet Potatoes, Goat Cheese & Sage Creamy Pasta is a delightful dish that strikes a perfect balance between comforting and gourmet. With its rich flavors of roasted sweet potatoes, creamy goat cheese, and aromatic sage, this pasta dish becomes a star player in any meal rotation. I often find myself turning to this recipe when I seek something cozy yet elegant, whether it’s a weeknight dinner or a special occasion. It’s a recipe that resonates with both simplicity and indulgence, making it a favorite in my kitchen.
Reasons to try it
Why should you give this recipe a go? For one, it brings together seasonal sweet potatoes and fresh sage, perfectly complementing each other in flavor and texture. This dish is not only quick to prepare but also budget-friendly, making it achievable for a casual dinner yet impressive enough for entertaining guests. Plus, it’s a crowd pleaser that appeals to kids and adults alike. Imagine serving this creamy delight at your next family brunch or cozy gathering—it’s bound to impress!
"This pasta was a big hit at our dinner party! The flavors were incredible, and the creamy sauce paired beautifully with the sweet potatoes. Will definitely make again!" – Sarah J.
Preparing Roasted Sweet Potatoes, Goat Cheese & Sage Creamy Pasta
Creating this scrumptious pasta dish involves a few straightforward steps that yield magnificent results. First, you’ll roast the sweet potatoes to bring out their natural sweetness. While they are baking, you will cook your pasta until it reaches al dente perfection. Finally, a rich creamy sauce comes together beautifully with goat cheese and fresh sage, bringing the whole dish to life.
By the end, you’ll have delightful pasta coated in creamy goodness, accented by the sweetness of the roasted sweet potatoes and the herbal notes of sage.
What you’ll need
Before you dive into cooking, gather these ingredients to make your Roasted Sweet Potatoes, Goat Cheese & Sage Creamy Pasta:
- 2 cups sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 oz pasta (penne, rigatoni, or fusilli)
- 1 cup heavy cream
- 3 oz goat cheese, crumbled
- 2 tablespoons butter
- 6–8 fresh sage leaves, thinly sliced
- Salt and pepper, to taste
- Optional: Extra goat cheese, toasted walnuts, fresh sage leaves for garnish
If you’re looking for substitutions, feel free to swap the goat cheese for a creamy feta or a non-dairy option to suit your dietary needs!
