Goat Cheese & Roasted Beet Pasta

Posted on March 21, 2025

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Goat Cheese & Roasted Beet Pasta

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  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Dinner

Ingredients

Scale
  • 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

  1. Preheat your oven to 400ºF. Prepare two pieces of tin foil for the beets, garlic, and onion.
  2. Wrap the beets in tin foil, drizzle with olive oil, salt, and pepper. Seal tightly. Repeat the process for the garlic and onion.
  3. Place the wrapped vegetables on a baking sheet and roast for 30-40 minutes until the beets are tender.
  4. While the vegetables roast, boil salted water and cook the bucatini until al dente. Reserve 1 cup of pasta water.
  5. Peel the roasted beets and transfer them to a blender with the onion and garlic.
  6. Add olive oil, goat cheese, salt, and pasta water to the blender. Blend until smooth.
  7. Combine the sauce with cooked pasta in a large bowl or warm it in a saucepan.
  8. Serve the pasta topped with remaining goat cheese, pistachios, dill, lemon zest, and flaky salt.
  9. 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.

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