Sweet Potato Pasta with Brussels Sprouts
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, Cranberries, Feta, and Sage!
This dynamite one-pan pasta dinner cooks in a single pot (including the noodles!). It expertly balances cold weather comfort with weeknight practicality. A bowl of this pasta soothes and satisfies on a chilly evening, without forcing you into a food coma.
We’ve been enjoying this sweet potato pasta as a hearty weeknight veggie-filled main. It’s the sort of meal that makes you feel ultra-accomplished to whip up on a weeknight, but tastes impressive enough to serve as a special holiday side dish or at an impromptu dinner party/holiday potluck/night your casual acquaintance “swung by” for a drink, stayed too late, and now you feel obligated to feed her. Here’s what we’ll say:
Oh, this portrait of autumn represented as a nuanced, wholesome, and utterly delectable pasta dish that even your pickiest toddler will eat without complaint? I cook like this ALL THE TIME. Here’s the thing. When a recipe is as simple to prepare as this pasta with sweet potatoes, you really can cook “like this” all the time.
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.
Use these ingredients as a starting point, then feel free to adjust the recipe to include any other vegetables you have on hand.
- Sweet Potatoes. Don’t tell butternut squash or pumpkins, but sweet potatoes might be my favorite fall vegetable. 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. Whole grains are richer in fiber and nutrients. In fully flavored pasta recipes like this one, the swap is imperceptible.
- Land O Lakes® Butter with Canola Oil. My secret sauce! Literally. It is made of just three simple ingredients—sweet cream, canola oil, and salt—and you can always find a tub in our refrigerator. I love that I never have to wait for it to soften (no scraping cold butter on cold toast please), and it’s great for sautéing and creating quick sauces. In this recipe, a few tablespoons are all you need to bathe the noodles in rich, buttery flavor.
- Red Onion + Garlic. These caramelize with the Brussels sprouts as they sauté and give the pasta a well-rounded flavor.
- Dried Cranberries. Ruby jewels that 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. Add the Land O Lakes® Butter with Canola Oil. Once it melts, add the Brussels sprouts, onion, and spices. Cook until the onion is softened and the sprouts are crisp-tender. Then, add the garlic. Remove the vegetables to a plate and set aside.
- Add more butter with canola oil to the pan, then add 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.
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 Anytime Arugula Salad, Winter Salad with Kale, or Caesar Shaved Brussels Sprouts Salad.
- Bread. Cozy pasta dishes are perfect to serve with bread like this Crock Pot Bread or a nice loaf from your local bakery.
- More Veggies. For a wholesome and easy side, serve a roasted vegetable like this Roasted Zucchini.
How to Store, Reheat, and Freeze
- 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.
We’ve cooked this pasta twice in the last three weeks, and it’s on my list for Friendsgiving just in case we need one more dish. And really, even if we don’t. In the event of leftovers (unlikely), I won’t be upset in the slightest.
Sweet Potato Pasta with Brussels Sprouts
- 1 tablespoon extra virgin olive oil
- 3 tablespoons Land O Lakes® Butter with Canola Oil — 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 Land O Lakes® Butter with Canola Oil and let melt. Add the Brussels sprouts, onion, ½ 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 now-empty pan, add 1 tablespoon butter with canola oil, 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.
- Stir in the remaining 1 tablespoon butter with canola oil, the reserved Brussels sprouts, 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.
Nutrition InformationAmount per serving (1 (of 6); about 1 1/2 cups) — Calories: 266, Fat: 12g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 645mg, Potassium: 526mg, Carbohydrates: 33g, Fiber: 5g, Sugar: 9g, Protein: 10g, Vitamin A: 3872%, Vitamin C: 67%, Calcium: 122%, Iron: 2%
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