Roasted Beets and Goat Cheese Pasta – With Fried Sage Leaves

This roasted beet and goat cheese pasta recipe is comfort food you can feel good about eating. It combines tangy goat cheese with earthy roasted beets, al dente pasta, and fried sage leaves to make a satisfying and super flavorful bowl of pasta.

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The Best Roasted Beet and Goat Cheese Pasta

This pasta recipe is another example of a recipe I made by accident that was good enough for me to continue repeating until I got it right. 

The first time I made purple pasta, I used purple carrots. While the color was reminiscent of purple ketchup (90s kids – can you hear me out there?), the flavor was on point, and I really liked the creamy, tangy addition of goat cheese. 

The next time around, I wanted to make use of all of my beets! My CSA never fails, and I always end up with a ton of root veggies. I continued with the goat cheese and incorporated crispy fried sage leaves for a bit of uniqueness and added texture. 

This pasta with roasted beets recipe is vegetarian and can be made gluten-free with the simple swap of gluten-free pasta. 

Ingredients

The ingredient list for this roasted beet pasta recipe is pretty simple. You’ll be well on your way with a quick trip to your nearest market!

Here’s everything you’ll need for this pasta recipe:

• Beets- For the color, of course! Fresh is best, but canned can be used if necessary.
• Garlic- Adds essential flavor and complexity. This can be swapped for one tablespoon of garlic paste or two teaspoons of garlic powder.
• Goat cheese- Adds creaminess to the sauce and a tangy, rich flavor. I’m using plain, but you could also use herb-flavored goat cheese. This can also be omitted in place of heavy cream or softened cream cheese.
• Pasta- I’m using a combination of penne and strozzapreti because… well, I’m running low on pasta! Plus, Ina Garten says it’s good to use two different types of pasta, so it must be true. Just make sure they’re roughly the same size so the pasta cooks evenly. 
• Oil- I’m using olive oil, but any oil with a smoke point above 400°F will work. 
• Salt and pepper- To taste.
• Walnuts- Optional, for garnishing and to add texture. Toasted walnuts are best. 
• Sage leaves- Optional, to add color. This can be swapped for fresh sage, fresh basil, or parsley.

Make it Yours

This recipe is perfect as is, but if you’re interested, there are plenty of adjustments to be made so you can enjoy this recipe a little differently each time. Here are some of my recommendations:

• Add protein such as roasted chicken breast, vegan meatballs, bacon, or prawns
• Toss in fresh kale as you’re combining pasta with the sauce
• Add red chili flakes for added spice
• Add sour cream along with the goat cheese for additional richness and creaminess

How to Make Roasted Beets and Goat Cheese Pasta

The steps to make this pasta with goat cheese and roasted beets recipe are pretty darn simple. To save time, roast the beets the night before. 

Moving on, here’s how to make this roasted beets and goat cheese pasta recipe:

Step One: Roast Beets

First, begin by preheating the oven to 400°F and line a baking sheet with parchment paper. Then, peel and cube the beets and place them in a large bowl with the garlic, oil, salt, and pepper. For the garlic, I usually won’t bother mincing it since it will get blended in the sauce. 

Toss to combine before transferring your beets to the baking sheet and baking them until they are fork-tender, about 25 minutes. 

Step Two: Cook the Pasta

When the veggies still have about 10 minutes left in the oven, fill a saucepot with water and set it on the stove to high heat. Bring the water to a boil, then add your pasta. Cook the pasta according to the package instructions, then strain and set aside. 

Step Three: Make the Beet and Goat Cheese Sauce

Once the beets and garlic have finished roasting, add them to your food processor along with the goat cheese, one tablespoon of oil, and a dash each of salt and pepper. 

Process this until the mixture is as smooth as you prefer. I left mine a little thick on purpose. If your sauce isn’t getting as smooth as you would like, add a little cream, broth, or milk. I usually find letting my goat cheese sit on the counter for an hour before blending softens it and helps it blend more smoothly. 

Step Four: Fry Sage Leaves

If you’re making fried sage leaves, set out a small skillet filled with oil enough to cover the bottom of the pan fully. 

When the oil is hot (a drop of water sizzles in the pan), add your sage leaves. I don’t usually flip them. Just let them fry for 2-3 minutes before transferring them to a plate lined with paper towels. 

Step Five: Combine, Garnish, and Serve

Transfer your noodles back to the saucepot if you haven’t already, then toss to combine everything. Finally, garnish your pasta bowls with fried sage leaves and optional toasted walnuts. 

Storing and Reheating Leftovers

This recipe for roasted beets and goat cheese pasta makes two servings. That said, it’s easy to make a double-batch of this recipe with little added prep time. 

To store leftovers, transfer your cooled pasta to an airtight container. Kept in the fridge, it should last 3-4 days. Alternatively, you can freeze your pasta for up to 3 months. 

To reheat leftovers, I recommend either the stovetop or microwave. If using the stovetop, place leftovers in a small saucepot set over medium heat. Stir frequently until fully reheated. If using the microwave, transfer leftovers to a bowl and microwave in 30-second increments until fully warmed. 

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