Sweet Potato Pasta with Brussels Sprouts

Name: Sweet Potato Pasta with Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 tablespoon extra virgin olive oil; 3 tablespoons butter; 1 pound Brussels sprouts; 1 small red onion; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 3 cloves garlic; 1 medium sweet potato; 8 ounces dried bowtie pasta; 3 to 4 cups low sodium chicken broth; ½ cup crumbled Feta cheese; ⅓ cup dried cranberries; 1 tablespoon chopped fresh sage

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
355 kcal
Course
Side Dish, Main Course
Cuisine
American

Sweet Potato Pasta with Brussels Sprouts

Iris Warren

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This healthy sweet potato pasta with Brussels sprouts is a fast one-pot meal with all the flavors of fall. Perfect vegetarian dinner or side!

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Ingredients

Servings

1 tablespoon extra virgin olive oil
3 tablespoons butter divided
1 pound Brussels sprouts ends trimmed and quartered
1 small red onion thinly sliced
1 teaspoon kosher salt divided
1 teaspoon ground black pepper divided
3 cloves garlic minced (about 1 tablespoon)
1 medium sweet potato about 12 ounces, peeled and diced into ½-inch pieces
8 ounces dried bowtie pasta or penne, rigatoni, or similarly shaped whole wheat pasta
3 to 4 cups low sodium chicken broth divided
½ cup crumbled Feta cheese or goat cheese or shredded Parmesan cheese, divided
⅓ cup dried cranberries divided
1 tablespoon chopped fresh sage plus additional to taste

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Instructions

Heat the olive oil in a wide, deep sauté pan or Dutch oven over medium-high heat. Once the oil is hot, add 1 tablespoon butter and let melt.
Add the Brussels sprouts, onion, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring periodically, until the onion is softened and the sprouts are crisp-tender, about 8 minutes. Add the garlic and let cook 30 seconds, stirring constantly. With a spoon, remove the vegetables to a plate and set aside.
To the same pan, add 1 tablespoon butter, sweet potato, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine and let cook 2 minutes. Stir in the pasta.
Pour in 3 cups chicken broth and stir once more. Increase the heat to high and bring the mixture to a rapid boil, then reduce the heat to maintain a gentle boil. Cook for 10 to 12 minutes, stirring every few minutes, until the sweet potato is tender, the pasta is al dente, and most of the broth is absorbed. If at any point the pasta becomes dry, add in 1 cup of the remaining broth a few splashes at a time as needed. Remove from the heat.
Combine with the remaining 1 tablespoon butter, the reserved Brussels sprouts mixture, half of the feta, half of the cranberries, and the sage. Taste and adjust seasoning as desired.
Serve hot, sprinkling the remaining cheese and cranberries over the top.

Notes

TO STORE: Place cooked and cooled pasta in an airtight storage container in the refrigerator for up to 5 days.
TO REHEAT: Gently rewarm in a large saucepan on the stove over medium-low heat, adding additional broth as needed. You can also reheat this dish on a microwave-safe plate in the microwave until warmed through.
TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 6); about 1 1/2 cups Calories 355kcal (18%) Carbohydrates 54g (18%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 26mg (9%) Potassium 670mg (19%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 6144IU (123%) Vitamin C 68mg (76%) Calcium 144mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 355 kcal

% Daily Value*

Serving	1(of 6); about 1 1/2 cups
Calories	355kcal	18%
Carbohydrates	54g	18%
Protein	13g	26%
Fat	12g	18%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	26mg	9%
Potassium	670mg	14%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	6144IU	123%
Vitamin C	68mg	76%
Calcium	144mg	14%
Iron	3mg	17%