Beetroot Pasta with Goat Cheese
This vibrant Beetroot Pasta with Goat Cheese combines tender, pureed beetroots with aromatic garlic and rosemary to create a rich, earthy sauce. Tossed with al dente spaghetti, the creamy tang of goat cheese and a hint of smoked paprika elevate the flavors, making for a visually appealing and deeply satisfying vegetarian meal. Fresh parsley brightens the finish.
Equipment
- 1 Large Pot For cooking spaghetti and potentially boiling beetroot
- 1 Blender or Food Processor For pureeing the cooked beetroot into a smooth sauce
- 1 Large Skillet or Sauté Pan For sautéing aromatics and combining the sauce with pasta
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 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
Instructions
- Roast or boil the beetroots until very tender. Once cooled, peel them and chop roughly.
- Cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and the rosemary sprig, sautéing until fragrant, about 1-2 minutes. Remove the rosemary sprig.
- Carefully transfer the chopped beetroots to a blender or food processor with about 1/4 cup of the reserved pasta water and half of the sautéed garlic. Blend until smooth, adding more pasta water if necessary to achieve a creamy consistency.
- Pour the beetroot puree back into the skillet with the remaining sautéed garlic. Stir in the smoked paprika and season with salt. Bring to a gentle simmer.
- Add the drained spaghetti to the beetroot sauce in the skillet.
- Crumble the goat cheese and add most of it to the pasta, along with the chopped flatleaf parsley. Toss well to coat the spaghetti, allowing the cheese to melt slightly into the sauce.
- Adjust the sauce consistency with additional reserved pasta water if it's too thick, ensuring it's creamy and clings to the pasta.
- Taste and adjust salt as needed.
- Serve immediately, garnished with the remaining crumbled goat cheese and fresh parsley.
Notes
For optimal flavor, roast the beetroots wrapped in foil until very tender; this intensifies their sweetness and earthy notes more than boiling. When blending, a touch of reserved pasta water can help achieve a silky-smooth sauce consistency. Incorporate the goat cheese off the heat to preserve its creamy texture and vibrant tang, preventing it from curdling. The smoked paprika is crucial for adding an earthy depth and subtle warmth, so don't omit it. Always taste and adjust seasoning throughout the cooking process, as beetroot's natural sweetness requires careful balancing with salt. Garnish generously with fresh parsley and extra crumbled goat cheese for enhanced visual appeal and flavor balance.