One-Pot Sweet Potato, Goat Cheese, and Sage Pasta

Course: Dinner, Pasta

Ingredients:

• 12 oz short pasta (rotini, penne, or your choice)

• 2 cups sweet potatoes, peeled and diced

• 4 oz goat cheese, crumbled

• 1/4 cup chopped fresh sage leaves

• 2 cloves garlic, minced

• 3 cups vegetable or chicken broth

• 1 cup milk (whole milk recommended)

• 2 tablespoons olive oil

• Salt and black pepper to taste

• Optional topping: grated Parmesan cheese

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced sweet potatoes and sauté for about 5-6 minutes until they start to soften and develop a bit of color.

2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

3. Add pasta to the pot with the sweet potatoes then pour in the vegetable or chicken broth and the milk, ensuring that the pasta is mostly submerged in the liquid.

4. Bring the mixture to a simmer over medium heat. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

5. Once the pasta is about halfway cooked (after around 5-7 minutes), add the crumbled goat cheese and chopped fresh sage leaves to the pot. Stir well to incorporate the ingredients.

6. Continue simmering and stirring until the pasta is cooked to your desired level of doneness and the sweet potatoes are tender. The liquid should be mostly absorbed, leaving a creamy sauce.

7. Season the pasta with salt and black pepper to taste. Remember that the goat cheese adds some saltiness, so adjust accordingly.

8. Once the pasta is cooked and the sauce has thickened, remove the pot from the heat.

9. Serve the one-pot sweet potato, goat cheese, and sage pasta in individual plates or bowls. Optionally, sprinkle some grated Parmesan cheese over each serving.