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Beet and Goat Cheese Pasta

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A vibrant pasta dish featuring roasted beets and creamy goat cheese, perfect for any occasion.

Ingredients

Scale
  • 8 oz Pasta (your choice)
  • 1 Medium Beet, Roasted and Diced
  • 4 oz Goat Cheese, Crumbled
  • 2 Tablespoons Olive Oil
  • 1 Garlic Clove, Minced
  • Salt and Pepper to Taste
  • Fresh Herbs (like Basil or Parsley) for Garnish

Instructions

  1. Roast the beets: Preheat your oven to 400°F (200°C). Wrap your beet in aluminum foil, drizzle with olive oil, and sprinkle with salt. Roast for about 45-50 minutes or until tender. Let cool before peeling and dicing.
  2. Cook the pasta: While your beets are roasting, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water and drain.
  3. Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
  4. Combine the pasta and beets: Add roasted beet cubes to the skillet, then toss in the cooked pasta along with a splash of reserved pasta water, creating a light sauce.
  5. Add goat cheese: Remove the skillet from heat. Add crumbled goat cheese and stir gently until it melts into the pasta. Season with salt and pepper to taste.

Notes

For a different twist, try roasted carrots or sweet potatoes instead of beets, or add grilled chicken for protein.

Nutrition

Keywords: beet pasta, goat cheese, vegetarian pasta, colorful pasta, easy pasta recipe

Find it online: https://basilboard.com/beet-and-goat-cheese-pasta/