Roasted Sweet Potato Pasta
See my guide on how to use an Instant Pot.
Packed full of flavor, you will love this healthy Sweet Potato Pasta dish that is ready in just 30 minutes!
Sweet potatoes are one of those foods that don’t get enough credit. Fall flavors like pumpkin and apple steal the spotlight from the underrated sweet potato. Well not on this blog. Here’s a food that’s naturally sweet and healthy at the same time! A vegetable that’s simple to prepare and almost tastes like dessert? (Am I the only one who tries to convince my children of this?)
There’s something for everyone in this Roasted Sweet Potato Pasta. My kids eat a deconstructed version of this, with pasta, roasted sweet potato, chickpeas, dried cranberries, and goat cheese on their plates. Brad and I enjoy it as is, and it’s a filling meatless meal. The chickpeas provide protein, as does the whole wheat pasta. Between the roasted sweet potatoes, arugula, pepitas, dried cranberries, goat cheese, and light vinaigrette, this dish is loaded with flavor!
More Quick and Easy Pasta Recipes:
Roasted Sweet Potato and Arugula Pasta with Chickpeas
- 1 large sweet potato (or 2 medium sized)
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 8 ounces whole wheat penne pasta
- 15 ounce can chickpeas
- 2 cups baby arugula packed, 3-4 ounces
- ½ cup pepitas pumpkin seeds
- ½ cup dried cranberries or cherries
- 2 ounces goat cheese *
For the Dressing:
- ¼ cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons honey
- ¾ teaspoon dried oregano
- ½ teaspoon Kosher salt
- 1/8 teaspoon black pepper
- Preheat oven to 425 degrees F. Bring a large pot of salted water to a boil for the pasta.
- Peel the sweet potato and chop into ½-inch pieces; place in a microwave- and oven-safe baking dish. Toss sweet potatoes with 2 tablespoons olive oil, ¼ teaspoon salt, and a few grinds of black pepper. Microwave on high for 5 minutes, stirring halfway through. Transfer the dish with the sweet potatoes to the oven, being careful as it will be hot. Roast potatoes for 13-15 minutes, until tender.
- When the pasta water is at a boil, add the pasta and cook according to package directions for al dente. Drain pasta and return to the pot.
- Meanwhile, in a small bowl, whisk together the dressing ingredients and set aside.
- Drain and rinse the chickpeas.
- To the pot with the cooked, drained pasta, add the arugula, chickpeas, and dressing; stir to combine. Gently stir in the sweet potatoes, pepitas, and cherries or cranberries. Serve topped with crumbled goat cheese. This dish can be enjoyed warm or cold.
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