I was going to make this sweet potato and goats cheese pasta bake with butternut squash, but couldn’t be bothered with all that awkward, endless chopping… Luckily using sweet potato instead makes a lovely dinner! They (the sweet potatoes) are roasted with onions, garlic and sage then whizzed in a food processor with some creme fraiche and (oxo) stock.
Add the sauce to cooked pasta then layer in a buttered dish with cheese. Top with goats cheese and some sage leaves for added prettiness and flavour. All our bowls were empty by the end of dinner!
The preparation/assembling takes about 20 minutes and the oven does most of the work (allow about 1 hour 20 mins in total). You could always prepare the sauce or assemble the bake in advance and cook later on.
Sage is a herb with a beautiful distinctive flavour which crisps up when roasted/cooked and goes really well with goats cheese and sweet potato/butternut squash. If you wanted to disperse the flavour more you could tear up the sage finely on top of the dish. Garlic cloves go wonderfully sweet and slightly caramelised when roasted – you can literally pop them out of their skins and eat them whole like this! Roast garlic cloves are one of my *exciting ingredients* (for more exciting ingredient ideas check out the category on the right hand side of the blog).
We had the bake on it’s own but it would be nice with salad. It costs about £5 in total.
Sweet potato pasta bake (serves 4-6 people)
2 large (or 3 small/medium) sweet potatoes, peeled and chopped in to chunks
1 onion, roughly chopped
Salt and pepper
3 cloves garlic, with skin still on
14 sage leaves
260g pasta (nothing too small)
3 heaped tbsp creme fraiche (I used lighter creme fraiche)
4 tbsp water
2 stock cubes (I like Oxo vegetable as they crumble easily)
60g cheddar cheese, grated
Optional – 120g goats cheese, roughly chopped
Heat the oven to gas mark 6/200 degrees. Put the sweet potatoes, onion, garlic and 8 of the sage leaves in a non-stick oven tray with a good glug of olive/veg/sunflower oil and some salt and pepper and mix it all together. Pop in the oven for around 30 mins, turning a few times, until cooked through and lightly browned. Meanwhile cook the pasta according to the pack instructions, drain and put aside.
Take the roast veg out, pop the garlic out of their skins and return to the tray, then put it all in a food processor. Add the creme fraiche, water, crumble in the stock cubes and blitz until smooth. Pour it in to the drained pasta and mix well. If it seems a little dry add more water – you want it to be creamy and moist but not watery.
Layer half of the pasta in to a buttered oven proof dish and top that with half the cheddar cheese and half the goats cheese. Put the remaining pasta on top followed by the remaining cheddar and goats cheese. Pop in the oven for around 30 mins, until slightly golden on top. 15 mins in to cooking, take the dish out and arrange the sage leaves nicely on top then return the dish to the oven for the last 15 or so minutes. Take out and eat!