Sweet Potato Pasta with Brussels Sprouts
This healthy sweet potato pasta with Brussels sprouts is a fast one-pot meal with all the flavors of fall. Perfect vegetarian dinner or side!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
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
Serving: 1(of 6); about 1 1/2 cupsCalories: 355kcalCarbohydrates: 54gProtein: 13gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 26mgPotassium: 670mgFiber: 5gSugar: 9gVitamin A: 6144IUVitamin C: 68mgCalcium: 144mgIron: 3mg
