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.
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). 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
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.
