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!
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When the weather gets chilly and the days turn grey I find myself frequently turning to rich dishes like Butternut Squash Mac and Cheese and Homemade Hamburger Helper for warmth and comfort.
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.
The Ingredients
- Sweet Potatoes. Don’t tell butternut squash or pumpkins, but sweet potatoes might be my favorite fall vegetable (hello, Healthy Sweet Potato Casserole, and Sweet Potato Gnocchi). 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.
The Directions
- 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.
Storage Tips
- 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!
If you’d like to add additional protein to this recipe, a can of drained chickpeas would be a nice vegetarian option. If you’re looking to add meat, Pan Fried Chicken Breast, Grilled Pork Tenderloin, or roasted turkey would all be lovely.
Sweet Potato Pasta with Brussels Sprouts
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Ingredients
- 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 ground 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
- ⅓ cup dried cranberries divided
- 1 tablespoon chopped fresh sage plus additional to taste
Instructions
- 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.
Notes
- 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
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This is literally everything I love about fall all in one dish. It’s super easy to make and doesn’t require much time. I’ve tried many of your recipes and this one is a definite favorite. I’ll be making this one again and again!
Thank you for taking the time to share this kind review, Monilynn! I’m so happy you enjoyed this recipe!
This recipe was the perfect way to welcome in fall! It’s easy to edit with what you have on hand and still get all of the delicious flavors. I highly recommend giving this one a try – you won’t regret it!
THANK YOU for taking time to leave this wonderful review. It really means A LOT! <3
This was by far my family’s favorite “Erin Recipe” yet, I literally got a high five from my 12 year old.
Thanks, Erin for your recipes. My family often remarks that you are the best addition to our family!
This MAKES my day! I’m so happy to hear that this was a hit, Carrie! Thank you for taking the time to share this kind review!
Great vegetable pan casserole and easy. My wife and I loved it! I used the shaved parmesan cheese and a teaspoon of sage instead of the fresh sage. If you like brussel sprouts and sweet potatoes, try it!
I’m so happy to hear that this recipe was a hit! Thank you for taking the time to share this kind review!
Made this pasta last night and it was a big hit! The odd ingredients (dried cranberries?!!) (in pasta?!!) all mix well together giving the dish a depth of flavor and the fact that I only used one pan is awesome for easy cleanup. I served it with Butternut Squash soup as a starter. Perfect meal for a cold, windy November Sunday Night.
Thank you for taking the time to share this kind review, Edie! I’m so happy to hear that you enjoyed this recipe!
AMAZING! This may be my new Well Plated favorite! My family loved it too – including my 4 year old! It was so flavorful and just downright delicious. It will be repeated often!
YAY! Thank you for taking the time to share this kind review, Adrienne! I’m so happy to hear that this recipe was a hit!
This was a big hit in our house. Including with a hard to please 13 year old. The only change was I used the entire box (12 oz) of pasta. Still good.
Thank you for taking the time to share this kind review, Jeremiah! I’m so happy to hear that this was a hit!
So delicious! Family loved it too. So happy to continue to find delicious AND healthy recipes on your site!
I’m so happy that you enjoyed it, Keiko! Thank you for sharing this kind review!
Loved this recipe! Perfect and delicious fall comfort meal that will definitely be on the menu again soon!
I’m so happy that you enjoyed the recipe, Nicole! Thank you for sharing this kind review!
Delicious and so filling. I was a bit worried if the pasta would cook and miraculously it did! It was such a hit and we paired it with your suggestion of arugula salad. It is so satisfying to have a dinner without meat – filling but not heavy. My husband said he would eat this every week. ?
I’m so happy that you enjoyed the recipe, Lynn! Thank you for sharing this kind review!
This was so yummy. Not much to chop, all done in one pot and absolutely delicious and rather healthy. Raves from all!
Hi Stefanie! So glad you enjoyed the recipe! Thank you for this kind review!
LOVED this recipe and pleasantly surprised by how easy it was (especially the cleanup!). I split it in half to make for myself and I had some yummy leftovers afterwards. Will be making again!
Hi Abby! So glad you enjoyed the recipe! Thank you for this kind review!
Delish only begins to describe this dish. Fragrant, colorful, with flavors melding together into one wonderfully tasty comfort dish. Perfect for a chilly winter evening. Cannot wait to have it again!
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious!!! So easy to make and amazing.
Hi Jane! So glad you enjoyed it! Thank you for this kind review!
Adding this to my recipe rotation. We loved it!
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
This is easy and delicious! My husband declared it “a keeper”. I subbed butternut squash for the sweet potato because I had one. Love that it is one pot and that I can freeze the leftovers. Will definitely be making this again.
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
All I substituted was the sweet potato with butternut squash. Unfortunately the 3 C chicken broth did not get fully absorbed into the vegetables. I therefore poured out at least 8 oz of liquid and did not go onto Step 5. Also the 1/2 tsp pepper seemed excessive. I had to discard.
I’m sorry to hear you had trouble with the recipe, Christine. The sweet potatoes would have absorbed some of that liquid while they cooked, so that was probably the first issue. Secondly, it sounds like the heat needed to be a little higher to allow that liquid to cook off. We like pepper but I know everyone has different taste, so you can definitely adjust the seasonings to your likely.