Beet and Goat Cheese Pasta is a colorful and flavorful dish combining roasted beets with creamy goat cheese. The earthy sweetness of the beets pairs beautifully with the tangy, soft cheese, creating a visually stunning and satisfying pasta perfect for weeknight dinners or special occasions.
Ingredients
1 pound fresh beets
8 ounces goat cheese, crumbled
12 ounces fettuccine or tagliatelle pasta
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup toasted walnuts (optional)
1 teaspoon fresh thyme or parsley
Salt and pepper, to taste
1 tablespoon balsamic vinegar (optional)
Instructions
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Preheat oven to 400°F (200°C). Wrap trimmed beets in foil and roast for 45–60 minutes until tender.
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Cook pasta according to package directions until al dente. Drain and set aside.
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Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
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Dice half of the roasted beets and warm them in the skillet. Puree the remaining beets until smooth.
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Toss the cooked pasta with the beet puree, then fold in the diced beets for texture.
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Remove from heat and crumble goat cheese over the pasta, folding gently so it melts slightly.
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Garnish with fresh herbs, toasted walnuts, and a drizzle of balsamic vinegar if desired. Serve immediately.