Your favorite savory fall ingredients hopped into a pan, cozied up, and less than 30 minutes later emerged as an obsessively good, nutritious dinner: Sweet Potato Pasta with Brussels Sprouts!
This sweet potato pasta with Brussel sprouts that cold-weather comfort food doesn’t have to be heavy or involve copious amounts of cheese.
This veggie-filled weeknight pasta recipe:
- Is a dynamite One-Pan Dinner cooked in a single pot (including the pasta).
- Expertly balances cold-weather comfort with weeknight practicality in the form of a simple, rich (light) butter-based sauce.
- Tastes and looks impressive enough to serve as a special holiday side dish but is fast and simple enough to make in under 30-minutes on a busy weeknight (here are more of my favorite 30-Minute Meals).
To summarize: it’s pretty darn perfect.
5 Star Review
“This was so yummy. Not much to chop, all done in one pot and absolutely delicious and rather healthy. Raves from all!”— Stefanie —
How to Make Sweet Potato Pasta with Brussels Sprouts
The inspiration for this recipe is my One Pan Butternut Squash Gnocchi. It was one of my (and your!) absolute favorite dinners last fall. Like that recipe, this one cooks entirely in one skillet, includes hearty servings of vegetables and whole grains, and its flavors sing of crisp leaves, cozy sweaters, and all of fall’s greatest treasures.
For another fall-flavored, veggie-packed pasta, check out this scrumptious Brussels Sprouts Pasta with Brown Butter.
- Sweet Potatoes. Don’t tell butternut squash or pumpkins, but sweet potatoes might be my favorite fall vegetable (hello, Healthy Sweet Potato Casserole). They’re rich in fiber, vitamins, antioxidants, and minerals. In this pasta, they become tender and add a subtle sweetness that you’ll want in every forkful.
- Brussels Sprouts. My other favorite fall vegetable. Brussels sprouts and sweet potatoes are a classic, timeless combination. Brussels sprouts are naturally somewhat bitter, making them an ideal balance to the sweet potatoes. Plus, they contain omega-3 fatty acids, fiber, and vitamin C. For another recipe that combines the two, check out this top-rated Harvest Chicken Skillet.
- Whole Wheat Pasta. Whenever possible, I use whole wheat pasta noodles in place of white noodles (as in this Ricotta Pasta). Whole grains are richer in fiber and nutrients. In fully flavored pasta recipes like this one, the swap is imperceptible.
- Butter. Bathes the noodles in a simple sauce that’s rich in wonderful butter flavor.
- Red Onion + Garlic. These caramelize with the Brussels sprouts as they sauté and give the pasta a well-rounded flavor.
- Dried Cranberries. Not just for Crock Pot Stuffing, these ruby jewels make the pasta super pretty (it would be a total looker on a Thanksgiving table), add texture, and provide a touch of tangy sweetness.
- Sage. The quintessential fall herb. It tastes fantastic with sweet potatoes and is ideal for making buttery pasta sauces.
- Feta. For a bit of salty and creaminess. Goat cheese or Parmesan would be excellent too.
- Heat oil in a deep sauté pan over medium-high heat.
- Melt the butter then add the Brussels sprouts, onion, and spices.
- Cook until the vegetables begin to soften. Then, add the garlic.
- Remove the vegetables to a plate and set aside.
- Add additional butter to the pan, along with the sweet potato and remaining spices. Stir to combine, then add the pasta.
- Pour in your chicken broth, then cook until the sweet potato is tender and the pasta is al dente. Remove from the heat.
- Everybody in! Add the rest of the ingredients, including the sautéed veggies, to the pot. Serve hot, with a bonus sprinkle of cheese. ENJOY!
Recipe Variations and Dietary Swaps
- Pasta with Sweet Potato and Spinach. Stir a few big handfuls of spinach into the pasta in the last few minutes of cooking. Allow to wilt, then serve immediately.
- Broccoli and Sweet Potato Pasta. Swap the Brussels sprouts for chopped broccoli florets. This version is great with cauliflower too.
- All-Out Sweet Potato Pasta. The amount of butter with canola oil suggested in this recipe is balanced and the perfect amount for us. If you’d like the pasta a bit richer, stir in an extra tablespoon (or two) at the end.
- Extra Festive Sweet Potato Pasta. Top the finished pasta with chopped and toasted pecans. This would be especially fabulous when serving the pasta for a holiday event.
- To Store. Place cooked and cooled pasta in an airtight storage container in the refrigerator for up to 5 days.
- To Reheat. Gently rewarm in a large saucepan on the stove over medium-low heat, adding additional broth as needed. You can also reheat this dish on a microwave-safe plate in the microwave until warmed through.
- To Freeze. Store cooked and cooled leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Sweet Potato Pasta with Brussels Sprouts
- Salad. A big fresh salad always pairs nicely with a hearty pasta like this. Try this Arugula Salad, Winter Salad with Kale, or Shaved Brussels Sprouts Salad.
- Bread. Cozy pasta dishes are perfect to serve with bread like this Crock Pot Bread or this Rosemary Olive Oil Bread.
- More Veggies. For a wholesome and easy side, serve a roasted vegetable like this Roasted Zucchini or Roasted Broccolini.
Sorry mac and cheese, but there’s someone else.
Frequently Asked Questions
Sure! If you prefer or happen to have butternut squash on hand, you may swap it for the sweet potatoes. Note that it may cook a little faster than the sweet potatoes would and will have a slightly different texture, but overall with still lend a similar sweet flavor and nutrient-dense punch to the dish.
No! That’s what I love most about this dish. The dried pasta gets added to the same pot as the sweet potatoes and then simmered in chicken stock until al dente. No draining required!
Sweet Potato Pasta with Brussels Sprouts
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter divided
- 1 pound Brussels sprouts ends trimmed and quartered
- 1 small red onion thinly sliced
- 1 teaspoon kosher salt divided
- 1 teaspoon black pepper divided
- 3 cloves garlic minced (about 1 tablespoon)
- 1 medium sweet potato about 12 ounces, peeled and diced into ½-inch pieces
- 8 ounces dried bowtie pasta or penne, rigatoni, or similarly shaped whole wheat pasta
- 3 to 4 cups low sodium chicken broth divided
- ½ cup crumbled feta cheese or goat cheese or shredded Parmesan cheese, divided
- 1/3 cup dried cranberries divided
- 1 tablespoon chopped fresh sage plus additional to taste
- Heat the olive oil in a wide, deep sauté pan or Dutch oven over medium-high heat. Once the oil is hot, add 1 tablespoon butter and let melt.
- Add the Brussels sprouts, onion, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring periodically, until the onion is softened and the sprouts are crisp-tender, about 8 minutes. Add the garlic and let cook 30 seconds, stirring constantly. With a spoon, remove the vegetables to a plate and set aside.
- To the same pan, add 1 tablespoon butter, sweet potato, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine and let cook 2 minutes. Stir in the pasta.
- Pour in 3 cups chicken broth and stir once more. Increase the heat to high and bring the mixture to a rapid boil, then reduce the heat to maintain a gentle boil. Cook for 10 to 12 minutes, stirring every few minutes, until the sweet potato is tender, the pasta is al dente, and most of the broth is absorbed. If at any point the pasta becomes dry, add in 1 cup of the remaining broth a few splashes at a time as needed. Remove from the heat.
- Combine with the remaining 1 tablespoon butter, the reserved Brussels sprouts mixture, half of the feta, half of the cranberries, and the sage. Taste and adjust seasoning as desired.
- Serve hot, sprinkling the remaining cheese and cranberries over the top.
- TO STORE: Place cooked and cooled pasta in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm in a large saucepan on the stove over medium-low heat, adding additional broth as needed. You can also reheat this dish on a microwave-safe plate in the microwave until warmed through.
- TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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