Sweet Potato Pasta with Goat Cheese Recipe

Sweet Potato Pasta with roasted beets, fresh arugula, and goat cheese.

4.45 from 18 votes

Sweet Potato Pasta with Goat Cheese Recipe

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.

Prep Time10

Cook Time35

Total Time45

Course: Main Dish

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 508kcal

Author: Linda

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

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.

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