RIGATONI WITH ROASTED SWEET POTATOES

Rigatoni with Roasted Sweet Potatoes image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

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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

Steps:

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. , Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally., 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. , Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 626 calories, Fat 42g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 518mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 6g fiber), Protein 10g protein.