Roasted Sweet Potatoes and Noodles in Brown Sage Butter
Transform your next dinner into a comforting masterpiece with this elegant recipe for Roasted Sweet Potatoes and Noodles in Brown Sage Butter. Perfectly caramelized sweet potato cubes are roasted to golden perfection and paired with tender fettuccine or spaghetti, all bathed in a luscious, nutty brown butter infused with fresh sage and garlic. A splash of lemon juice and a sprinkle of Parmesan cheese add brightness and depth, while optional crushed red pepper flakes lend a subtle kick. Ready in just 50 minutes, this dish combines rich, earthy flavors with a touch of sophistication, making it the ideal weeknight indulgence or dinner party centerpiece. Try this recipe for a hearty, vegetarian pasta dish that’s both comforting and gourmet!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 12 ounces fettuccine or spaghetti noodles
- 6 tablespoons unsalted butter
- 10 fresh sage leaves
- 2 garlic cloves
- 0.5 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C).
Peel the sweet potatoes and cut them into 1-inch cubes.
Place the sweet potato cubes on a baking sheet and drizzle with olive oil. Sprinkle with kosher salt and black pepper, then toss to coat evenly.
Roast the sweet potatoes in the oven for 20-25 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 3-4 minutes. Stir frequently to avoid burning.
Mince the garlic and add it to the skillet with the browned butter. Cook for 30 seconds until fragrant.
Add the roasted sweet potatoes to the skillet and stir gently to coat in the brown sage butter.
Add the cooked noodles to the skillet along with the reserved pasta water. Toss everything together to coat the noodles evenly.
Stir in the grated Parmesan cheese, lemon juice, and red pepper flakes (if using). Adjust seasoning with additional salt and pepper, to taste.
Serve immediately, garnished with extra grated Parmesan and a few fresh sage leaves, if desired.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 12.2 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
