Beets And Goat Cheese Pasta

Easy Beets And Goat Cheese Pasta Recipe

If you’re not a lover of beets, this dish may be the turning point for you! Even though I myself love beets, I’m not just saying this. This pasta is all the best parts of beets in a creamy cheesy sauce. Yet, it’s refined. Not to say that a dish like my simple Spaghetti Bolognese isn’t refined or special. It absolutely is! But this beets and goat cheese pasta recipe is unique. So what’s so special about it!?! Let’s start with the sauce made of roasted beets, roasted garlic, and goat cheese. The beets when roasted take on some umami qualities like tomatoes, which transforms them into an ingredient that can add depth of flavor when balanced with other ingredients like roasted garlic and a bit of honey. Then once the pasta is coated in this yummy sauce the pistachios and fresh basil complement the pasta wonderfully well. Not to mention, this beets and goat cheese pasta is just beautiful to look at! With its vibrant color, it screams healthy and good for you. Beets are a great source of folate and are said to lower blood pressure as well as possibly reduce inflammation. So you can not go wrong adding this superfood to your diet!

Beets – To make this dish you need some peeled and cubed raw beets. You can find already cooked beets in the market, but for this recipe roasting them yourself really makes a difference. Onion – I like to use brown onion for the most flavor. But any type of onion will work. Garlic – A whole head of garlic is roasted for this dish. Olive Oil – You want to use extra virgin olive oil. Ideally, an Italian one of decent quality for the yummiest beet pasta. Seasonings – Salt and pepper are used as needed to season the dish. Goat Cheese – Creamy goat cheese adds a lovely texture and taste to the dish. Feta is another choice but the pasta will not be as creamy. Vegetable Broth – I like to use low-sodium broth to control the amount of added salt. Honey – Adds just a touch of sweetness that melds beautifully with the goat cheese and beets. Pasta – I used penne pasta, but any type of pasta will work including gluten-free varieties. Pistachios – Used to garnish the dish and add a delicious rich crunch. You could also use walnuts if you prefer. Basil – The dish is finished with a bit of fresh basil that adds a nice herby freshness to the pasta. You can also use fresh parsley.

This beet pasta with goat cheese is pretty easy to make, so don’t let the food processor part scare you away. If you don’t have one you can also use a blender or immersion blender. The tool may be different but the steps are exactly the same. To begin, you need to preheat your oven to 400°F (204°F). Then line a baking sheet with parchment paper or a silicone baking mat. You’re going to prep the beets and garlic next for roasting so you want the oven to be ready to go. Now, place the cubed red beets and chopped onion on the baking sheet. Next, drizzle them with 1 tablespoon of olive oil and sprinkle them with a bit of salt and black pepper. Then toss the mixture together until everything is coated in oil and seasonings. After the beets and onion are prepped, you can move on to the garlic. First, slice about ½ inch off the top of the head of the garlic. Just enough to expose each clove. Then place the head on a sheet of foil and drizzle it with 1 tablespoon of olive oil. Next, sprinkle it with a bit of salt on top, wrap the head of the garlic completely in the foil, and then place it on the baking sheet with the beets and onion. With the beets, onions, and garlic prepped and seasoned, it’s time to roast! Transfer the baking sheet to the oven and roast everything for about 20 to 25 minutes. When done, the beets will be fork tender and the head of garlic will be soft. While the veggies are roasting you can start cooking the pasta. Bring a large pot of well salted water to a boil and then cook the pasta according to the package instructions or until it reaches al dente. Then reserve one cup of the pasta water and drain the rest. Now, set both the pasta and water aside. After the veggies are roasted, squeeze the garlic cloves from the head into a food processor. Next, add the roasted beets and onions along with 2 ounces of the goat cheese, the remaining 1 tablespoon of olive oil, hot vegetable broth, and honey. Then puree everything until smooth scraping down the sides of the bowl as needed. At this point, if the sauce is too thick add some of the reserved pasta water a little at a time. Then to finish, taste and add more salt and black pepper as needed. When the sauce is ready, toss it together with the cooked pasta in a large bowl. Then garnish the dish with the remaining goat cheese, crushed pistachios, and fresh basil. Now serve the beet and goat cheese pasta immediately with some Italian Skillet Pull Apart Bread if you like.

Can I Boil The Beets?

You can, but I don’t suggest it. Part of what makes this beet and goat cheese pasta so tasty is that the beets are roasted. Because when roasted, all the natural sugars of beets caramelize a bit, which makes them a little sweeter and a little less earthy. Whereas, boiled beets don’t go through the same process so the flavor is not as developed.

What Else Can I Add To The Pasta?

Anything you like! Don’t want a vegetarian pasta!?! No problem, you can serve it with any protein you like. Some good options are Grilled Chicken or Garlic Butter Shrimp. If you want to add some more veggies you could easily toss it or serve it with a side of steamed broccoli. Feel free to be as creative as you like. Just keep in mind the ratio of sauce to the ratio of extras you add.

Storage

Beets and goat cheese pasta leftovers will keep in the fridge for up to 5 days in an airtight container. To reheat, just sprinkle the pasta with a bit of water to add some moisture, then cover it and pop it in the microwave on medium power for a few minutes. You can also reheat it in a pan on the stovetop if you prefer. However, I don’t suggest freezing the leftovers.