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Creamy Spinach and Goat Cheese Pasta
with sweet potatoes / maple tarragon butter

Active: 30 min Total: 30 min
This creamy spinach and goat cheese pasta is paired with sweet potatoes for a colorful plate that requires very little prep to get on the dinner table.


Creamy Spinach and Goat Cheese Pasta:
  • Shallots - 1 clove , diced
  • Pasta, any shape - 10 oz
  • Oil, cooking - 1 Tbsp
  • Spinach, baby - 6 oz
  • Cheese, goat (sub grated parmesan) - 4 oz
Maple Tarragon Butter:
  • Tarragon, fresh (sub fresh thyme) - 2 tsp , chopped
  • Butter, unsalted (if using salted, skip extra salt listed below) - 2 Tbsp
  • Maple syrup - 1 tsp
  • Salt - 1/4 tsp
Sweet Potatoes with Maple Tarragon Butter:
  • Potatoes, sweet, large - 2
  • Maple tarragon butter (ingredients listed separately) - ~2 Tbsp


  1. Maple tarragon butter - Chop tarragon. Heat butter in the microwave for a few seconds, just until softened. Use a fork to combine butter with tarragon, maple syrup and salt. (Can be done up to 5 days ahead)
  2. Sweet potatoes - Scrub clean. (Can be done up to 5 days ahead)
  3. Shallots - Dice. (Can be done up to 3 days ahead)

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  1. Pierce potatoes with a fork. Place in a baking dish and pour 2 Tbsp (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave until tender 8 to 10 minutes, turning once in the middle.
  2. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Save 1 cup / 235 ml (for 4 servings; adjust accordingly if customizing) of salty, starchy pasta water before draining.
  3. While pasta is cooking, heat a saute pan over medium heat. Add oil and when it begins to shimmer, add shallots. Saute until shallots are tender, ~3 minutes. Add spinach and saute until spinach is wilted (top with the lid or use foil to cover the pan to expedite this step), ~3 minutes more.
  4. Add pasta, reserved pasta water and cheese to the spinach. Toss until a creamy sauce forms. Season with salt and finish with black pepper.
  5. Slice sweet potatoes in half and top each half with maple tarragon butter. Serve pasta with sweet potato halves on the side and enjoy!



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