Roasted Beet and Goat Cheese Pasta
Made with roasted beets, garlic, and tangy goat cheese, this roasted beet and goat cheese pasta recipe makes quick use of your surplus of beets. With its vibrant pink color and delicious flavor - you'll convince even the biggest beet-haters to give this recipe a try.
Equipment
- 1 Medium saucepan
- 1 Pasta strainer
- 1 Food processor
- 1 Knife & cutting board
- 1 Baking sheet with parchment paper
- 1 Vegetable peeler
- 1 Wooden spoon
Ingredients
- 2 Beets, medium-sized, peeled and cubed
- 2-3 Garlic cloves, peeled
- 1/4 cup Goat cheese
- 6 oz. Dried pasta I'm using a combination of penne and strozzapreti
- 2-3 tbsp Oil I'm using olive oil
- Salt and black pepper, to taste
- Toasted walnuts Optional, for garnish
- Sage leaves Optional, for garnish
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Toss beets and garlic in olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes, or until the beets and garlic are tender.
- When the veggies have about 15 minutes left in the oven, fill a medium saucepan with water and set to medium-high heat. Once you've reached a boil, add dried pasta and turn the heat down to medium. Let cook until desired doneness is reached, about 12 minutes for al dente. Strain once done and set aside.
- In your food processor, combine roasted beets, garlic, goat cheese, 1 tbsp olive oil, and a sprinkle of salt and pepper. Blend until smooth, stopping periodically to scrape down the sides of the food processor.
- Toss your finished noodles in with your sauce. Taste and adjust seasonings as necessary. Serve warm with optional fried sage leaves and toasted walnuts
To fry sage leaves
- In a small skillet set to medium-high heat, add enough oil to fully cover the bottom of the pan.
- Once the oil is hot, add the sage leaves and fry them on both sides until they take on a dark green hue.
- Line a plate with paper towels and transfer the fried sage leaves to the plate once finished.