How to Make Sweet Potato Pasta with Goat Cheese
Step #1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. You could absolutely make this with dried pasta, but I think once you start using fresh pasta, you’ll likely never go back. You can make your own if you’re an overachiever, or you can buy packaged fresh pasta at the store (usually in the deli section). Step #2: Pour one tablespoon of olive oil into a large bowl. Add the sweet potato and toss well to coat. Season with salt and pepper, then arrange in a single layer on one half of the lined baking sheet. Add another tablespoon of oil to the bowl and repeat with the beets. Roast the sweet potato and beets in the preheated oven for 25-30 minutes, turning once, until tender. Set aside. Step #3: Meanwhile, melt the salted butter in a large sauté pan set over medium heat. Add the quartered mushrooms and sauté until golden brown, about 8-10 minutes. Step #4: Prepare the fettuccine noodles according to package directions for al dente. Drain, then transfer to the large sauté pan containing the mushrooms. Drizzle the two remaining tablespoons of olive oil over the top, then toss the noodles and mushrooms together. Transfer to a serving dish and top with the roasted sweet potatoes and beets, the arugula, and the goat cheese. Garnish with freshly ground black pepper. Serve hot. To reheat, gently warm in a sauté pan over medium heat, adding a splash of olive oil or water to maintain moisture, or microwave in short intervals, stirring occasionally.
