Enjoy this healthy, quick Beets and Goat Cheese Pasta! Tender pasta in a perfectly balanced sauce of pureed roasted garlic, red beets, onions, and creamy goat cheese.
– 3 medium red beet– 1 medium onion– 1 head garlic– 3 tablespoons olive oil– salt and pepper – 4 ounces goat cheese– ¼ cup vegetable broth– 1 tablespoon honey– 8 ounces pasta – ¼ cup pistachios – 3 fresh basil leave
Ingredient
Direction
Set oven temperature to 400°F. Use parchment paper to line a baking sheet.
1
Season with salt and pepper after putting the onion and red beets on the baking sheet and drizzling with one tablespoon of olive oil.
2
Cut off the top of the garlic head, leaving enough of each clove visible, about 1/2". The head should be placed on a foil sheet.
3
After drizzling the garlic head with one tablespoon of olive oil, season it with salt.
4
Completely enclose the garlic head in foil. Transfer to the baking sheet. Place the baking sheet inside the oven, and roast for twenty to twenty-five minutes.
5
Meanwhile, cook the pasta until al dente, following the directions on the package. Save a cup of pasta water for later.
6
After the vegetables are roasted, add the onion and beets to a food processor. Place the cloves of garlic, squeezed out of their head, in the food processor.
7
Process the pasta, 2 ounces of goat cheese, remaining 1 tablespoon of olive oil, hot vegetable broth, and honey until smooth, scraping down the bowl.
8
Add some reserved pasta water if the sauce is too thick. Season with salt and pepper to taste.
9
Mix the cooked pasta and sauce in a bowl. Top with remaining goat cheese, crushed pistachios, and basil. Immediately serve.