Sweet Potato and Chard Bucatini with Blood Orange Goat Cheese Sauce
Orange and purple sweet potatoes are sauteed with garlicky swiss chard, tossed with thick and chewy bucatini noodles and then drenched in a creamy blood orange goat cheese sauce.
Yield: 5-6 servings
  • 1 lb bucatini
  • 2 tbsp Pompeian Smooth Extra Virgin Olive Oil
  • 1 purple sweet potato, peeled and diced
  • 1 orange sweet potato, peeled and diced
  • salt and black pepper, to taste
  • 1 bunch rainbow chard leaves, thinly sliced
  • 2 garlic cloves, minced
  • juice of 1 blood orange
  • 4 oz goat cheese
  1. Heat a large pot of salted water on the stovetop over high heat. Bring to a boil and cook pasta in the water to desired consistency, according to package directions. Reserve ½ cup of hot water, drain and set aside.
  2. Meanwhile, in a large rimmed skillet, heat the olive oil over medium-high heat. Add the sweet potato cubes to the pan along with a pinch of salt and black pepper. Saute until tender, about 10 minutes. Add the chard leaves and garlic to the pan. Saute for another 5-6 minutes, or until chard is wilted and garlic is fragrant. Season to taste with salt and black pepper. Remove from the heat.
  3. Add the cooked bucatini to the pan with the sweet potatoes and chard. Pour the blood orange juice over the pasta and toss to combine. Crumble the goat cheese over the top ad toss again until goat cheese is melted and the pasta is evenly coated with it adding the reserved water a tablespoon at a time as necessary to create a sauce. Adjust seasonings to taste. Serve warm.
Adapted from Spoon Fork Bacon
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/03/sweet-potato-and-chard-bucatini-with-blood-orange-goat-cheese-sauce.html