Goat Cheese & Roasted Beet Pasta
Servings 4
Ingredients
- 2 medium/large beets ends cut off and quartered
- 1 head garlic
- ¼ large white onion
- 1.5 tablespoons olive oil divided
- 16 oz. bucatini pasta
- 1 cup starchy pasta water
- 4 oz. plain goat cheese divided
- 2 teaspoons kosher salt divided
- ½ cup roasted and salted pistachios
- 2 tablespoons fresh chopped dill
- 1 tablespoon lemon zest
- ½ teaspoon flaky sea salt
Instructions
- Preheat your oven to 400ºF. Prepare two pieces of tin foil for the beets, garlic, and onion.
- Wrap the beets in tin foil, drizzle with olive oil, salt, and pepper. Seal tightly. Repeat the process for the garlic and onion.
- Place the wrapped vegetables on a baking sheet and roast for 30-40 minutes until the beets are tender.
- While the vegetables roast, boil salted water and cook the bucatini until al dente. Reserve 1 cup of pasta water.
- Peel the roasted beets and transfer them to a blender with the onion and garlic.
- Add olive oil, goat cheese, salt, and pasta water to the blender. Blend until smooth.
- Combine the sauce with cooked pasta in a large bowl or warm it in a saucepan.
- Serve the pasta topped with remaining goat cheese, pistachios, dill, lemon zest, and flaky salt.
- Enjoy your vibrant and flavorful Roasted Beet Pasta!
Notes
- Roasting beets in tin foil helps retain moisture and speeds up cooking.
- Roasting time may vary based on beet size and oven.
- Adjust pasta water for desired sauce consistency.
- Canned or store-bought roasted beets may result in less vibrant color.