Step up your pasta game with this delicious twist! Sweet Potato Pasta with Goat Cheese makes a hearty meal that’s as comforting as it is flavorful.
One of the dishes I make over and over is this fresh pasta with sweet potato, beets, buttered mushrooms, arugula, and goat cheese. Pasta heaven, my friends.
You could absolutely make this with dried pasta, but I think once you start using fresh pasta, you’ll likely never go back. You can make your own if you’re an overachiever, or you can buy packaged fresh pasta at the store (usually in the deli section).
Table of Contents
Reasons to Love This Sweet Potato Pasta
- Sweet Potato Pasta with Goat Cheese offers a distinctive blend of sweet and tangy flavors that stands out from traditional pasta dishes.
- This recipe is straightforward and doesn’t require elaborate cooking skills.
- Sweet potatoes are packed with vitamins and fiber, making this pasta both delicious and nutritious.
Recipe Ingredients
- Sweet Potato: Sweet and earthy with a soft, creamy texture when cooked.
- Goat Cheese: Tangy and slightly salty with a smooth, creamy texture.
- Beets: Contribute vibrant color and earthy flavor and add sweetness with a hint of earthiness.
See the recipe card for full information on ingredients and quantities.
Variations
- Butternut Squash instead of Sweet Potato: Replace sweet potatoes with butternut squash cubes for a similar sweetness and creamy texture when cooked.
- Feta Cheese instead of Goat Cheese: Use crumbled feta cheese in place of goat cheese. Feta provides a tangy, slightly salty flavor with a crumbly texture. Alternatively, you could also use Parmesan cheese for a nutty flavor or ricotta cheese for a creamier texture.
- Add Fresh Herbs: Enhance the dish with fresh thyme, fresh basil, or fresh mint for a delightful aroma.
How to Make Sweet Potato Pasta with Goat Cheese
Step #1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step #2: Pour one tablespoon of olive oil into a large bowl. Add the sweet potato and toss well to coat. Season with salt and pepper, then arrange in a single layer on one half of the lined baking sheet. Add another tablespoon of oil to the bowl and repeat with the beets. Roast the sweet potato and beets in the preheated oven for 25-30 minutes, turning once, until tender. Set aside.
Step #3: Meanwhile, melt the salted butter in a large sauté pan set over medium heat. Add the quartered mushrooms and sauté until golden brown, about 8-10 minutes.
Step #4: Prepare the fettuccine noodles according to package directions for al dente. Drain, then transfer to the large sauté pan containing the mushrooms. Drizzle the two remaining tablespoons of olive oil over the top, then toss the noodles and mushrooms together. Transfer to a serving dish and top with the roasted sweet potatoes and beets, the arugula, and the goat cheese. Garnish with freshly ground black pepper. Serve hot.
Expert Tip
- Toss Pasta With Olive Oil: To prevent the pasta from sticking together, after cooking the fettuccine in a large pot of salted water brought to a boil, toss it with a little extra-virgin olive oil. This helps keep the pasta strands separate and well-coated, especially when mixing with the mushrooms.
Frequently Asked Questions
No, you don’t need a pasta machine. While fresh pasta can be made with a pasta machine for a smoother texture, store-bought fresh or dried pasta works perfectly well for this recipe.
Absolutely! You can enhance the dish by adding vegetables like spinach, cherry tomatoes, or bell peppers. Just sauté them along with the mushrooms for added flavor and texture.
Storage Info
To store Sweet Potato Pasta with Goat Cheese, place leftovers in an airtight container and put them in the fridge for up to 3 days. While freezing is possible, it may alter the texture of the pasta and vegetables.
To reheat, gently warm in a sauté pan over medium heat, adding a splash of olive oil or water to maintain moisture, or microwave in short intervals, stirring occasionally.
More Goat Cheese Recipes that You’ll Love
Sweet Potato Pasta with Goat Cheese Recipe
Ingredients
- 4 tablespoons extra virgin olive oil - divided
- 1 cup cubed sweet potato
- 1 cup quartered beet slices
- 2 tablespoons salted butter
- 4 ounces quartered brown mushrooms - cremini / baby bella
- 9 ounces fresh fettuccine noodles
- 2 cups arugula
- 2 oz goat cheese
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pour one tablespoon of olive oil into a large bowl. Add the sweet potato and toss well to coat. Season with salt and pepper, then arrange in a single layer on one half of the lined baking sheet. Add another tablespoon of oil to the bowl and repeat with the beets. Roast the sweet potato and beets in the preheated oven for 25-30 minutes, turning once, until tender. Set aside.
- Meanwhile, melt the salted butter in a large sauté pan set over medium heat. Add the quartered mushrooms and sauté until golden brown, about 8-10 minutes.
- Prepare the fettuccine noodles according to package directions for al dente. Drain, then transfer to the large sauté pan containing the mushrooms. Drizzle the two remaining tablespoons of olive oil over the top, then toss the noodles and mushrooms together. Transfer to a serving dish and top with the roasted sweet potatoes and beets, the arugula, and the goat cheese. Garnish with freshly ground black pepper. Serve hot.
NOTES
Nutrition
Made this for dinner and it was delicious. Even my kids asked for seconds.
Love Love Love this recipe!! Hadn’t made it since last fall and spent hrs going through my recipes and couldn’t find it. Pretty much remembered it but wanted to share it w/ my daughter. Took a long time google searching but happy that perseverance paid off. THANK YOU!