By Meredith Hayden
Pasta

Beet and Goat Cheese Pasta

April 11, 2022

Pink and pasta, my two favorite things!!!!

Everyone knows that beets and goat cheese make a perfect pair. Turns out, they also make a perfect pasta sauce. The vibrant hue from the beets gives this dish a real wow factor, while the creamy and tangy goat cheese provide a complex depth of the flavor.

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Wishbone Kitchen

Beet and Goat Cheese Pasta

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Ingredients

  • 3 medium-large sized beets washed, peeled, and quartered
  • 4 oz goat cheese
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tbsp pistachios toasted and chopped
  • fresh mint leaves for garnish
  • kosher salt
  • 1 pinch cayenne pepper
  • 1 lb rigatoni

Instructions

  1. Preheat oven to 400. Transfer beets to a baking dish, toss with a tbsp of olive oil, salt and pepper. Cover with foil and bake for 25 minutes. Remove from the oven and allow them to cool.
  2. Bring a pot of salted water to a boil. Cook pasta according to package directions.
  3. Combine cooked beets, 3 tbsp goat cheese, garlic, 1 tbsp olive oil, 1 tbsp pasta water, a pinch of salt and a pinch of cayenne in a blender. Blend until smooth.
  4. Drain pasta, reserving some of the pasta water. Toss with the blended sauce. Add additional pasta water if needed. Taste and season with salt if needed.
  5. Plate and top with more goat cheese, chopped pistachios, and fresh mint.

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4.8 based on 11 reviews
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What do you think of this recipe?

This recipe was a new experiment for me. A pretty nice try, but beetroot in this form might not be my favourite! 🤗

I think I just met God eating this. How am I now just making this for the first time?! This will be on my regular rotation of meals to cook!!

One of the best pastas I’ve made! I had to add a good amount of pasta water + more olive oil but that was the only modification. Have shared with friends & will 100% make again!

Made this for Galentine’s Day and it was perfect because it was pink! Everyone loved it. I doubled the amount of beets but kept the rest of the recipe the same and it fed 7 with leftovers! I ate the leftover sauce as a dip with some pita chips (and sprinkled a little extra goat cheese on top). I definitely plan to make this again!

I made this tonight after a year of having it saved. I’m not a fan of beets so I was a bit scared lol. But wow it’s so good! You can hardly taste the beet flavor. I added more like 1/4 of a cup of pasta water and old bay and it is going to become a staple!

I’ve made this several times. I love it! didn’t like beets until I tried them this way. I had to roast the beets for closer to 45 minutes. If you need beta testers for your new cookbook pick me!

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