Oxen Hill Farm

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Pasta with sweet potato, roasted beet and goat cheese


  • 4 tablespoons extra virgin olive oil, divided
  • 1 cup cubed sweet potato
  • 1 cup quartered beet slices
  • 2 tablespoons salted butter
  • 4 ounces quartered brown mushrooms (cremini / baby bella)
  • 9 ounces fresh fettuccine noodles
  • 2 cups arugula
  • 2 ounces goat cheese
  • Salt and freshly ground black pepper


  1. Preheat an oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Pour one tablespoon of olive oil into a large bowl. Add the sweet potato and toss well to coat. Season with salt and pepper, then arrange in a single layer on one half of the lined baking sheet. Add another tablespoon of oil to the bowl and repeat with the beets. Roast the sweet potato and beets in the preheated oven for 25-30 minutes, turning once, until tender. Set aside.
  3. Meanwhile, melt the salted butter in a large saute pan set over medium heat. Add the quartered mushrooms and saute until golden brown, about 8-10 minutes.
  4. Prepare the fettuccine noodles according to package directions for al dente. Drain, then transfer to the large saute pan containing the mushrooms. Drizzle the two remaining tablespoons of olive oil over the top, then toss the noodles and mushrooms together. Transfer to a serving dish and top with the roasted sweet potatoes and beets, the arugula, and the goat cheese. Garnish with freshly ground black pepper. Serve hot.



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