An indulgent Sweet Potato Pasta with roasted and seasoned sweet potatoes, onions, and chicken sausage. The pasta and veggies are tossed in an unforgettable creamy goat cheese sauce and topped with Parmesan.
PREP: Preheat the oven to 425 degrees F. Peel and chop the sweet potato into small cubes (1/2 inch). Cut the onion into 1/2 inch cubes. Important to chop these small for roasting time! Slice chicken sausage into 1/2-inch thick rounds.
ROAST VEGGIES: Add 4 cloves of garlic (still in the papery skins) to a small square of foil. Add 1/2 teaspoon of olive oil to the square of foil and wrap up the cloves into the foil making a small ball. Add to an extra-large sheet pan. Add the sweet potato cubes, onion cubes, remaining olive oil (2 tablespoons and 2 & 1/2 teaspoons, 38g), 2 teaspoons Italian seasoning, salt (I add 1/2 teaspoon), and pepper (I add 1/4 teaspoon) to the pan. Toss to combine, space out on sheet pan, and then bake for 15 minutes. Remove the tray and add on the thinly sliced chicken sausage. Toss to combine with the veggies and bake another 10-15 minutes or until veggies are tender (See Note 5). Remove and set aside to slightly cool.
PASTA: Heads up: we're going to save some pasta water. While veggies are roasting, bring a large pot of water to a boil over high heat. Add 1 tablespoon fine sea salt and then the pasta. Cook one minute short of directions on the package. Before draining, use a glass measuring cup to remove about 2 cups of the pasta water and set aside. Drain the pasta and then return it to the pot.
TOSS WITH CHEESE: Dollup spoonfuls of the goat cheese over the hot drained pasta and slowly add in the pasta water, about 1/4 cup at a time while tossing vigorously with tongs or two wooden spoons to get the cheese to melt and adhere to the pasta-- creating a creamy sauce. (I usually add 1/2 cup pasta water to get to this point.) Add in the heavy cream. Continue to toss with the two wooden spoons until pasta is well coated and creamy.
TOSS WITH REMAINING INGREDIENTS: Add the roasted sweet potato, onion, and chicken sausage right on top of the pasta. Remove the garlic cloves from the foil and pull off the paper skin. Press cloves through a garlic press into the pasta (add as many cloves to desired preference). Add in coarsely chopped spinach. Toss everything together, adding in more pasta water as needed to create an ultra-creamy sauce (I add in anywhere from 1/2 cup to another 1 full cup -- just gradually add in 1/4 cup at a time as needed while tossing). While tossing everything together, gradually add in Parmesan cheese, 2 tablespoons at a time.
FINISHING: Taste and adjust seasonings (add any additional salt/pepper here). If desired, stir in the basil. Serve and add chopped pecans to individual plates. Enjoy while hot!
Video
Notes
Note 1: Sweet Potatoes: This is about 2 medium-sized potatoes or 3-1/4 cups (340g). Peel the potatoes and cut into small 1/2-inch cubes. It's important to keep them small for roasting times!Note 2: Onion: This is about 1 small onion or 1-1/2 cups (220g). Remove papery skin and cut into 1/2-inch cubes. Note 3: Goatcheese: we're looking for a log of goat cheese, not the crumbles for this recipe.Note 4: Parmesan cheese: Grab a block of Parmesan and grate it on the small holes of a grater. Alternatively use finely grated Parmesan cheese. Parmesan from the can will be too salty and won't melt into the sauce nicely.Note 5: Veggie roasting time: We use a very large (15x21-inch sheet pan) which allows ample space for veggies so they roast perfectly in this time. If veggies are chopped larger or are crowded on the pan they will take much longer to roast. Use 2 sheet pans if needed to allow ample space.