Beet and Goat Cheese Pasta

Name: Beet and Goat Cheese Pasta
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Cuisine: Mediterranean
Ingredients: 1 can diced beets; ¼ tsp salt; 1 lb. Rigatoni or penne pasta; 4 oz goat cheese; 1 Tbsp balsamic vinegar; ½ tsp garlic powder; ⅛ tsp cayenne pepper; Chopped pistachios for serving; Fresh mint leaves for serving; Flaky sea salt, for serving

5 steps

Prep:7minCook:20min

Beets and goat cheese form a vibrant, hot pink sauce to toss with pasta. For serving, it’s topped with extra goat cheese, chopped pistachios, fresh mint leaves and pink Himalayan salt, to follow the color theme, for a dish that tastes as good as it looks.

Updated at: Sat, 08 Mar 2025 15:14:01 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories355.8 kcal (18%)

Total Fat5.4 g (8%)

Carbs60.8 g (23%)

Sugars5.8 g (6%)

Protein14.1 g (28%)

Sodium359 mg (18%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1can diced beets

¼ tspsalt

1 lbrigatoni

or penne pasta

4 ozgoat cheese

1 Tbspbalsamic vinegar

½ tspgarlic powder

⅛ tspcayenne pepper

Instructions

Step 1

In a blender, combine the beets, goat cheese, vinegar, garlic powder, cayenne pepper and 1/2 cup of the reserved pasta cooking water and puree until smooth, adding more pasta cooking water a little at a time if the sauce is not blending well.

Step 2

Bring a large pot of lightly salted water to boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the cooking water and drain the pasta.

Step 3

Step 4

Return the pasta to the empty pot, add the beet sauce and toss to coat.

Step 5

Transfer to a large serving bowl or individual bowls, and top with more goat cheese, chopped pistachios, mint leaves and pink Himalayan salt. Serve warm.