This gorgeous red Beetroot Pasta with Goat Cheese is even more delicious than it looks. And that is really saying something isn’t it…
This beetroot pasta is the latest favourite at home. With the bright red colour of roasted beetroot, creaminess of goat cheese it is a delight.
I actually made this for an assignment last week fully prepared to be told by the child I don’t want to eat it. He is not really a big beetroot fan, avoids the vegetable as long as he can. But then I somehow fooled him into having a bite and tasting by saying it is Xmas special pasta. What you don’t agree? Look at the red and white colours.
Surprisingly he liked it and asked for more. Which surprised both me and the man. And then he told us “oh that’s because I like goat cheese” (please insert a big eye roll gif here, these are the times when I feel the need to have gifs in Wordpress too).
But let’s not complain too much, finally because of the goat cheese child got some beetroot into him after all.
So here is the recipe of the nutty beetroot pasta with goat cheese. I guess you can call it pesto in a way though I am calling it that since I am using roasted beetroot. Roasted beetroot with garlic, rosemary and olive oil is one of my favourite ways to eat it.
If you make this delicious pasta, do share a picture with me. Tag #sinamon on Twitter, Instagram or Facebook. I would love to hear from you so do share the good things, the brickbats and if you want any clarifications about the recipe
Beetroot Pasta with Goat Cheese
- 500 Grams beetroot
- 1 Tbsp olive oil
- 5 garlic cloves
- 1 Sprig rosemary
- 1 Packet Spaghetti
- 100 Grams Goat cheese
- 1/4 Cup flatleaf parsely
- 1 Tsp Smoked paprika
- Salt to taste
- Heat the oven to 200C. In a baking tray mix together peeled and chopped beetroot with olive oil, garlic and rosemary. Roast for 20 mins till soft. Purée when cold
- Boil pasta and add beetroot purée, parsley and goat cheese. Serve warm.