Beet and Goat Cheese "Pink" Pasta
This vibrant beet pasta features a creamy, velvety sauce made from roasted beets and goat cheese. Topped with crunchy pistachios and fresh mint, it’s a flavorful and colorful dish perfect for any occasion.
Ingredients
- 3 medium sized beets washed, peeled, and quartered
- 4 oz goat cheese
- 1 tbsp olive oil
- 1 tbsp pistachios chopped, for garnish
- fresh mint leaves for garnish
- salt
- 1 lb pasta Rigatoni or Heart Shaped
- 1/2 cup pasta water for blending sauce
Instructions
- Set your oven to 400°F. Place the beets on a baking sheet lined with parchment paper, drizzle with a tablespoon of olive oil (or spray with avocado oil), and season with salt and pepper. Cover the baking sheet with tin foil and roast in the oven for about 25 minutes. Once done, take them out and let them cool.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package instructions.
- Drain the pasta, keeping some of the pasta water aside.
- In a blender, combine the roasted beets, three tablespoons of goat cheese, one tablespoon of olive oil, 1/2 cup of pasta water, and a pinch of salt and pepper. Blend until smooth and creamy.
- Toss the pasta with the beet sauce, adding more reserved water as needed for a silky texture. Adjust seasoning with salt if necessary.
- Serve the pasta topped with extra goat cheese, chopped pistachios, and fresh mint for added flavor and texture. Enjoy!
Nutrition
Calories: 2253.89kcalCarbohydrates: 364.28gProtein: 85.63gFat: 48.57gSaturated Fat: 20.21gPolyunsaturated Fat: 5.78gMonounsaturated Fat: 18.32gCholesterol: 52.16mgSodium: 642.67mgPotassium: 1917.51mgFiber: 22.17gSugar: 30.32gVitamin A: 1283.71IUVitamin C: 12.47mgCalcium: 304.94mgIron: 10.39mg
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