Beets And Goat Cheese Pasta

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



Set oven temperature to 400°F. Use parchment paper to line a baking sheet.   

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Season with salt and pepper after putting the onion and red beets on the baking sheet and drizzling with one tablespoon of olive oil.  

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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.   

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After drizzling the garlic head with one tablespoon of olive oil, season it with salt.   

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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.   

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Meanwhile, cook the pasta until al dente, following the directions on the package. Save a cup of pasta water for later.

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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.  

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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.  

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Add some reserved pasta water if the sauce is too thick. Season with salt and pepper to taste.  

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Mix the cooked pasta and sauce in a bowl. Top with remaining goat cheese, crushed pistachios, and basil. Immediately serve.  

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