Sweet Potato Pasta with Goat Cheese Recipe

Name: Sweet Potato Pasta with Goat Cheese Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 4 tablespoons extra virgin olive oil; 1 cup cubed sweet potato; 1 cup quartered beet slices; 2 tablespoons salted butter; 4 ounces quartered brown mushrooms; 9 ounces fresh fettuccine noodles; 2 cups arugula; 2 oz goat cheese; Salt and freshly ground black pepper

User Reviews

4.4

51 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
508 kcal
Course
Main Course
Cuisine
Italian

Sweet Potato Pasta with Goat Cheese Recipe

Farrah Baldwin

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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.

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Ingredients

Servings

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

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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

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.

Nutrition Information

Show Details

Serving 1serving Calories 508kcal (25%) Carbohydrates 57g (19%) Protein 14g (28%) Fat 26g (40%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.3g Cholesterol 75mg (25%) Sodium 160mg (7%) Potassium 548mg (16%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 5327IU (107%) Vitamin C 4mg (4%) Calcium 81mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 508 kcal

% Daily Value*

Serving	1serving
Calories	508kcal	25%
Carbohydrates	57g	19%
Protein	14g	28%
Fat	26g	40%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	0.3g	15%
Cholesterol	75mg	25%
Sodium	160mg	7%
Potassium	548mg	12%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	5327IU	107%
Vitamin C	4mg	4%
Calcium	81mg	8%
Iron	2mg	11%