Sweet Potato Pasta is a warm and comforting dish that combines the natural sweetness of roasted sweet potatoes with the savory flavors of chicken sausage, onions, and garlic. Tossed in a creamy goat cheese sauce and finished with Parmesan, this pasta creates a rich, velvety texture that melts in your mouth. It’s a dish that not only fills your belly but also makes your kitchen smell irresistible.
Why We Love This Sweet Potato Pasta Recipe
You’ll love this Sweet Potato Pasta for several reasons. First, it balances flavors perfectly. The sweetness of the roasted sweet potatoes pairs wonderfully with the savory sausage and creamy goat cheese, while a hint of Parmesan adds depth and richness. Every bite feels indulgent yet comforting.
Second, this recipe is versatile. You can adjust the ingredients according to your taste, whether it’s adding more garlic for a stronger flavor or tossing in fresh basil for a vibrant, aromatic touch. It’s a dish that adapts well to what you have in your pantry while still feeling special.
Third, it’s visually stunning. The golden-orange roasted sweet potatoes scattered across the pasta, the flecks of green spinach, and the creamy sauce draped over every bite make this dish as appealing to the eyes as it is to the taste buds.
Lastly, it’s satisfying to make. Roasting the sweet potatoes and onions fills your kitchen with a warm, inviting aroma, and tossing everything together in a creamy sauce is a rewarding experience. This recipe combines the joy of cooking with the pleasure of eating a comforting, hearty meal.
Ingredients You’ll Need for Sweet Potato Pasta
To make this Sweet Potato Pasta, you’ll need a mix of fresh produce, flavorful sausage, pasta, and creamy cheeses. Each ingredient contributes to the dish’s overall taste and texture, so try to use fresh and high-quality items whenever possible.
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes (about 3-1/4 cups)
- 1 yellow onion, cut into 1/2-inch cubes (about 1-1/2 cups)
- 2 to 4 garlic cloves, roasted in skins
- 2 teaspoons Italian seasoning
- 3 tablespoons olive oil, divided
- 12 ounces chicken sausage, sliced into coins
- Salt and pepper to taste
- 1.5 cups bowtie pasta (12 ounces), plus 2 cups pasta cooking water
- 6 ounces goat cheese, in a log form
- 1/2 cup heavy cream
- 1/3 cup finely grated Parmesan cheese
- 2 cups baby spinach, coarsely chopped
- 1 cup fresh basil, ribboned (optional)
- Toasted and coarsely chopped pecans (optional)
How to Make Sweet Potato Pasta
Making Sweet Potato Pasta is a fun and straightforward process, though it requires some attention to detail to get the perfect creamy texture. Start by preheating your oven to 425°F. While it warms up, peel and chop the sweet potatoes into 1/2-inch cubes. Cut the onion into similar-sized cubes to ensure even roasting. Slice the chicken sausage into 1/2-inch rounds.
Next, prepare the garlic by leaving it in its papery skins, drizzling it with olive oil, and wrapping it in a small foil packet. Place the sweet potatoes, onions, and foil-wrapped garlic on a large sheet pan. Toss the vegetables with the remaining olive oil, Italian seasoning, salt, and pepper. Spread everything evenly on the sheet pan so that the vegetables roast properly. Bake for 15 minutes, then remove the pan, add the sliced chicken sausage, toss everything together, and return it to the oven for another 10–15 minutes until the vegetables are tender.
While the vegetables roast, bring a large pot of water to a boil, adding a tablespoon of salt. Cook the bowtie pasta one minute shy of the package instructions to keep it slightly firm. Before draining, save about 2 cups of pasta water to help create the creamy sauce later.
After draining, return the pasta to the pot and add spoonfuls of goat cheese. Slowly pour in the reserved pasta water, a little at a time, tossing vigorously to melt the cheese and coat the pasta evenly. Add heavy cream and continue tossing until the sauce is smooth and velvety.
Once your sauce is ready, add the roasted sweet potatoes, onions, and chicken sausage. Remove the garlic from the foil, peel it, and press it through a garlic press into the pasta. Toss in the spinach, gradually adding Parmesan cheese in small amounts until fully incorporated. Taste and adjust seasonings as needed, and stir in fresh basil if using. Serve hot, garnished with chopped pecans if desired, and enjoy a dish that’s creamy, hearty, and full of flavor.
How to Serve Sweet Potato Pasta
Serving Sweet Potato Pasta is a delightful experience. You’ll want to serve it hot, straight from the pot to the plate, so the creamy sauce stays smooth and luscious. Portion it generously onto dinner plates, making sure each serving has a mix of sweet potatoes, sausage, and pasta.
For a fresh touch, sprinkle some additional Parmesan over the top, or add a few ribboned basil leaves for a pop of color. Toasted pecans make a great topping as well, adding crunch and enhancing the nutty flavor. You can also serve this pasta alongside a simple green salad or roasted vegetables to create a balanced meal.
When plating, try to create height and variation on the plate. Arrange the pasta in a gentle mound, letting the roasted sweet potatoes peek through the creamy sauce. The vibrant colors—golden-orange sweet potatoes, green spinach, and creamy sauce—make this dish visually appealing.
This dish pairs well with a light, sparkling beverage or a simple herbal tea, making it a complete comfort meal for any day of the week.
Expert Tips for Making Sweet Potato Pasta
To get the best results with Sweet Potato Pasta, follow these expert tips. First, make sure to cut your sweet potatoes and onions into uniform, small cubes. This ensures they roast evenly and become tender at the same time as the sausage.
Second, don’t rush the roasting process. Give the vegetables enough space on the sheet pan; overcrowding them will make them steam rather than roast, losing that desirable caramelized flavor. If needed, use two pans to avoid crowding.
Third, save some pasta water before draining. The starchy water helps the goat cheese and cream create a smooth, clingy sauce that coats every piece of pasta. Add it gradually while tossing to achieve the perfect consistency.
Fourth, use fresh goat cheese and Parmesan cheese rather than pre-grated options from the store. Fresh cheese melts better, creating a silkier sauce with richer flavor.
Finally, don’t forget the final touches. Pressing roasted garlic into the pasta adds a mellow, sweet garlic flavor that enhances the dish without overpowering it. Fresh basil or spinach adds color and freshness, while toasted pecans give a satisfying crunch. Following these tips ensures your Sweet Potato Pasta is creamy, flavorful, and visually stunning every time.
How to Store Sweet Potato Pasta
If you have leftovers, you can store Sweet Potato Pasta for up to three days in the refrigerator. Allow it to cool completely before transferring it to an airtight container to preserve freshness.
When reheating, do so gently over low heat or in the microwave in short intervals. Add a splash of cream or reserved pasta water to restore the creamy texture, as it may thicken in the fridge. Avoid reheating on high heat, as the pasta may dry out or the sauce may separate.
This pasta can also be partially prepped ahead of time. Roast the sweet potatoes and sausage in advance and store them separately from the pasta. When ready to serve, simply cook the pasta and combine everything with the sauce for a quick and easy meal.
Variations of Sweet Potato Pasta
Sweet Potato Pasta is highly adaptable. You can switch the protein to turkey sausage, chicken breast, or even plant-based sausage if you prefer a vegetarian option.
For a more decadent version, add a handful of sun-dried tomatoes or roasted red peppers for extra flavor and color. You can also experiment with different cheeses—using cream cheese or ricotta instead of goat cheese will give a slightly different texture but maintain the creamy feel.
If you want a lighter version, reduce the cream and increase the amount of spinach or other leafy greens. Adding a pinch of red pepper flakes can also give the dish a gentle kick without overwhelming the flavors.
Additionally, you can swap bowtie pasta for penne, fusilli, or spaghetti depending on your preference. Each pasta shape interacts differently with the sauce, giving you a slightly unique experience each time.
Sweet Potato Pasta FAQ
Can I make Sweet Potato Pasta ahead of time?
Yes, you can roast the vegetables and cook the pasta separately ahead of time. Store them in airtight containers in the fridge and combine everything with the sauce just before serving.
What type of pasta works best with this recipe?
Bowtie pasta is ideal because its shape holds the creamy sauce well, but you can also use penne, fusilli, or rigatoni.
How can I make this dish vegetarian?
Replace the chicken sausage with a plant-based sausage or additional roasted vegetables like mushrooms or bell peppers.
Can I freeze Sweet Potato Pasta?
Freezing is not recommended, as the creamy goat cheese sauce can separate and the pasta may become mushy. It’s best enjoyed fresh or stored in the fridge for a few days.
How do I keep the sauce creamy when reheating?
Add a splash of cream or reserved pasta water while gently reheating to restore the sauce’s smooth texture.
Can I use a different cheese?
Yes, cream cheese or ricotta can substitute for goat cheese, though the flavor will be slightly different. Always use freshly grated Parmesan for the best melting results.
Sweet Potato Pasta
Equipment
- Oven
- Large Pot
- Sheet Pan
- Mixing Bowl
- Garlic Press
Ingredients
- 1 pound sweet potatoes (peeled and cut into 1/2-inch cubes)
- 1 large yellow onion (cut into 1/2-inch cubes)
- 2 to 4 cloves garlic (roasted in skins)
- 2 tsp. Italian seasoning
- 3 Tbsp. olive oil (divided)
- 12 oz. chicken sausage (sliced into coins)
- Salt and pepper (to taste)
- 1.5 cups bowtie pasta (12 ounces), plus 2 cups pasta cooking water
- 6 oz. goat cheese (in a log form)
- 1/2 cup heavy cream
- 1/3 cup finely grated Parmesan cheese
- 2 cups baby spinach (coarsely chopped)
- 1 cup fresh basil (ribboned, optional)
- Toasted and coarsely chopped pecans (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop sweet potatoes and onions into 1/2-inch cubes. Slice the chicken sausage into 1/2-inch rounds.
- Wrap garlic cloves in a foil packet with a drizzle of olive oil.
- Place sweet potatoes, onions, and garlic on a large sheet pan. Toss with remaining olive oil, Italian seasoning, salt, and pepper. Spread evenly.
- Bake for 15 minutes, then add chicken sausage, toss, and return to oven for another 10-15 minutes until tender.
- While vegetables roast, bring a large pot of salted water to a boil. Cook the bowtie pasta one minute shy of package instructions, saving about 2 cups of pasta water before draining.
- Return drained pasta to the pot and add spoonfuls of goat cheese. Gradually pour in reserved pasta water, tossing to melt cheese.
- Add heavy cream and toss until the sauce is smooth and velvety.
- Add roasted sweet potatoes, onions, chicken sausage, and pressed garlic. Toss in spinach and gradually add Parmesan cheese until fully incorporated. Adjust seasonings as needed.
- Serve hot, garnished with fresh basil and toasted pecans if desired.
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