Servings: 4 servings
Calories: 628kcal
Ingredients
- 1 pound sweet potatoes peeled and diced into ½-inch cubes
- 1 each yellow onion diced into ½-inch cubes
- 3 ea garlic cloves minced
- 12 ounces chicken sausage sliced into coins
- 2 teaspoons Italian seasoning
- 3 tablespoons olive oil divided
- Salt and pepper to taste
- 1.5 cups bowtie pasta 12 ounces
- 6 ounces goat cheese from a log, not crumbles
- ⅓ cup Parmesan cheese finely grated
- 2 cups baby spinach coarsely chopped
- 1 cup fresh basil ribboned (optional)
Instructions
Step 1: Roast the Vegetables
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Toss the sweet potatoes, onions, and garlic with 2 tablespoons of olive oil, Italian seasoning, salt, and pepper.
- Spread evenly on the sheet pan and roast for 15 minutes.
- Add the sliced chicken sausage, toss everything together, and roast for another 10-15 minutes, until the sweet potatoes are fork-tender.
Step 2: Cook the Pasta
- While the veggies roast, bring a large pot of salted water to a boil.
- Cook the bowtie pasta 1 minute less than package instructions for a perfect al dente texture.
- Reserve 1 cup of pasta water before draining.
Step 3: Make the Sauce & Combine
- In the same pot, add the drained pasta and crumble the goat cheese over it.
- Slowly add pasta water, ¼ cup at a time, stirring until the cheese melts into a creamy sauce.
- Toss in the roasted sweet potatoes, onions, and sausage.
- Stir in the Parmesan cheese, baby spinach, and fresh basil. The heat from the pasta will wilt the spinach perfectly.
- Adjust seasoning to taste and serve warm!
Nutrition
Serving: 1meal | Calories: 628kcal | Carbohydrates: 52g | Protein: 31g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 85mg | Sodium: 1240mg | Potassium: 650mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18634IU | Vitamin C: 16mg | Calcium: 277mg | Iron: 4mg
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