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Rigatoni with Roasted Sweet Potatoes
Rich and buttery cream sauce coats pasta and sweet potatoes in this impressive entree. Walnuts and wine give the dish special flavor, while sage offers just the right seasoning. —Taste of Home Test Kitchen
Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 1 medium onion, halved and sliced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon dried sage leaves
- 1/8 teaspoon pepper
- 2 cups uncooked rigatoni
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 1/2 cup white wine or chicken broth
- 1/2 cup chopped walnuts, toasted
- Shredded Parmesan cheese
Directions
- 1. Place sweet potatoes and onion in an ungreased 15x10x1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.
- 2. Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally.
- 3. Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.
- 4. Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.
Nutrition Facts
1-1/2 cups: 626 calories, 42g fat (19g saturated fat), 97mg cholesterol, 518mg sodium, 55g carbohydrate (13g sugars, 6g fiber), 10g protein.
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