Spicy Brown Butter Feta Cheese Pasta with Roasted Sweet Potatoes
Ingredients:
Roasted Sweet Potatoes:
- 3 medium sweet potatoes sliced and cubed
- 3 Tbsps. extra virgin olive oil
- 2 Tbsps. maple syrup
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp cinnamon
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp pepper
Brown Butter & Pasta:
- 2/3 cup butter
- Bag of penne--smaller bag (450g)
- 1 crumbled cup feta
- 1 tsp salt
- 1 cup frozen corn
Serving:
- 1/3 cup crumbled feta
- 2/3 cup pickled jalapenos
- Red pepper flakes
Directions:
Preheat oven to 350. Place cubed sweet potatoes in a bowl. Add olive oil, maple syrup, and spices and then mix and coat cubed sweet potatoes well. Line a large baking sheet with parchment paper. Spread sweet potato cubes evenly across baking sheet and then bake for 30 minutes, turning cubes halfway through.
While sweet potato cooks, fill a large pot with salted water, place over high heat and bring to a boil. Cook pasta according to package directions, al dente. Reserve 1 cup of pasta water and set aside, then drain pasta and return to the pot.
Brown the butter in medium-size saucepan and place over medium heat. Once melted, whisk constantly. The butter will begin to crackle and then foam. After a few minutes, the butter will turn a golden amber color. As soon as it turns brown, remove from the heat and set aside.
Stir the brown butter, feta cheese, reserved pasta water, salt, and pepper into the pot of pasta until the feta cheese has melted and the mixture is creamy. Fold in the roasted sweet potato cubes and corn. Place in serving bowls and garnish with pickled jalapenos, feta cheese crumbles and red pepper flakes. Enjoy!