Beets And Goat Cheese Pasta

Name: Beets And Goat Cheese Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 3 medium red beets; 1 medium onion; 1 head garlic; 3 tablespoons olive oil; salt and pepper; 4 ounces goat cheese; ¼ cup vegetable broth; 1 tablespoon honey; 8 ounces pasta; ¼ cup pistachios; 3 fresh basil leaves

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
514 kcal
Course
Lunch, Dinner
Cuisine
American

Beets And Goat Cheese Pasta

Joseph Powell

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Treat your taste buds to this healthy quick and easy Beets and Goat Cheese Pasta! It’s tender pasta tossed in a perfectly balanced simple sauce composed of roasted garlic, red beets, and onions all pureed together along with some creamy goat cheese. The dish is then finished with a bit more goat cheese, a sprinkle of rich pistachios, and some fresh basil!

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Ingredients

Servings

3 medium red beets peeled and cut into small 1-inch pieces
1 medium onion peeled and roughly chopped
1 head garlic
3 tablespoons olive oil
salt and pepper to taste
4 ounces goat cheese crumbled
¼ cup vegetable broth heated
1 tablespoon honey
8 ounces pasta such as penne, uncooked
¼ cup pistachios crushed
3 fresh basil leaves sliced

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Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the red beets and onion on the baking sheet and drizzle with 1 tablespoons of olive oil and season with salt and pepper. Toss well.
Slice about 1/2" off the top of the head of garlic; enough to expose each clove. Place the head on a sheet of foil. Drizzle 1 tablespoon of olive oil over the head of garlic, then sprinkle the salt over top. Wrap the foil to cover the head of garlic completely. Place on the baking sheet.
Transfer the baking sheet to the oven and roast for 20 to 25 minutes.
In the meantime, cook the pasta according to package instructions to al dente. Reserve 1 cup of pasta water.
Once the veggies are roasted, place the roasted beets and onion in a food processor. Squeeze the garlic cloves from the head into the food processor.
Add 2 ounces of the goat cheese, remaining 1 tablespoon of olive oil, hot vegetable broth and honey to the pasta and process until smooth, scraping down the side of the bowl as needed. If the sauce is too thick add some of the reserved pasta water. Taste for seasoning and adjust with salt and pepper as needed.
Combine the cooked pasta with the prepared sauce in a bowl and toss well to combine. Garnish with remaining goat cheese, crushed pistachios and fresh basil. Serve immediately.

Equipments used:

Notes

Fork tender beets. Make sure the beets are fully cooked before attempting to make the sauce. You should be able to easily pierce them with a fork. If not, the sauce will not be smooth.
Taste the sauce. Do not forget to taste your sauce after it’s made. This is when you want to add the final touches of salt and pepper. It’s much more difficult once the pasta is added.
Toss and serve immediately. It’s important to combine the cooked pasta and sauce together when they are both hot and serve right away if possible. This helps to ensure that the pasta is evenly coated in sauce.
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.

Nutrition Information

Show Details

Serving 1serving Calories 514kcal (26%) Carbohydrates 66g (22%) Protein 17g (34%) Fat 21g (32%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Cholesterol 13mg (4%) Sodium 269mg (11%) Potassium 699mg (20%) Fiber 7g (28%) Sugar 17g (34%) Vitamin A 415IU (8%) Vitamin C 11mg (12%) Calcium 100mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 514 kcal

% Daily Value*

Serving	1serving
Calories	514kcal	26%
Carbohydrates	66g	22%
Protein	17g	34%
Fat	21g	32%
Saturated Fat	6g	30%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Cholesterol	13mg	4%
Sodium	269mg	11%
Potassium	699mg	15%
Fiber	7g	28%
Sugar	17g	34%
Vitamin A	415IU	8%
Vitamin C	11mg	12%
Calcium	100mg	10%
Iron	3mg	17%