Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds Sweet Potatoes, peeled and cubed ((about 3 medium))
  • 1 cup chopped Onion
  • 1 cup chopped Carrots
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 pound Dried Fusilli Pasta ((substitute any small pasta shape))
  • 10 ounces White Cheddar Cheese, shredded
  • 4 Tablespoons Butter, melted
  • 1 cup Panko Breadcrumbs
  • 2 cloves Garlic, minced
  • 1 Tablespoon finely chopped Fresh Sage ((substitute 1 teaspoon dried sage))
  • 3 cups Low-Sodium Vegetable Broth ((substitute low-sodium chicken broth if you don’t need the dish to be vegetarian))

Instruction

  • Preheat the oven to  400°F / 204°C.
  • Toss the sweet potatoes, onion, and carrots in olive oil and salt. Spread out on a large sheet pan and roast in the oven until tender, turning with a spatula halfway through cooking, 25 to 35 minutes. 
  • Once the vegetables are in the oven, bring a large pot of water to a boil for the pasta. Cook the pasta according to package directions. Drain well.
  • In a blender or food processor, combine the broth with the roasted vegetables. Blend until smooth, adding some water if needed to help everything blend. 
  • Stir the sweet potato mixture and cheese into the cooked pasta. 
  • Spray a 9x13 baking dish with nonstick cooking spray or rub it with some olive oil. Spread the pasta out in the dish.
  • Combine the melted butter, panko, garlic, and chopped sage leaves. Sprinkle the breadcrumbs over the pasta. 
  • Bake, uncovered, at 400°F / 204°C, until the pasta is bubbling around the edges and the topping is golden brown, about 30 minutes. 
  • Serve warm.