Spaghetti and Beetroot with Goats Cheese
Transform your weeknight dinner routine with this vibrant and flavorful Spaghetti and Beetroot with Goat's Cheese recipe—a feast for the eyes and the taste buds! Featuring roasted beets blended into a silky sauce with garlic, olive oil, and a splash of lemon juice, this dish delivers a unique twist on classic pasta. Tossed with al dente spaghetti, creamy crumbles of tangy goat's cheese, and crunchy toasted walnuts, it’s a perfect balance of earthy, zesty, and indulgent flavors. Ready in under an hour, this vegetarian delight is not only wholesome but also impressively elegant. Garnish with fresh parsley for a hint of color and freshness, and enjoy a satisfying meal that's as nutritious as it is delicious. Perfect for pasta lovers looking to elevate their dining experience!
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Ingredients
- 400 g spaghetti
- 3 medium (about 300g total) beetroot
- 100 g goat's cheese
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp (chopped) fresh parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
- 50 g walnuts
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Scrub the beetroot clean, trim off the ends, and wrap each beetroot individually in aluminum foil. Place them on a baking tray and roast in the oven for 30-35 minutes, or until tender when pierced with a fork.
Step 3
While the beetroot is roasting, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.
Step 4
Remove the roasted beetroot from the oven, allow them to cool slightly, then peel off the skins (they should slide off easily). Cut the beetroot into small chunks.
Step 5
In a food processor, combine the roasted beetroot, olive oil, garlic, lemon juice, salt, and black pepper. Blend until smooth to create a creamy beetroot sauce.
Step 6
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until fragrant. Set aside.
Step 7
Return the drained spaghetti to the pot. Pour the beetroot sauce over the spaghetti, adding a splash of the reserved pasta water as needed to loosen the sauce. Toss until the pasta is evenly coated.
Step 8
Crumble the goat's cheese and gently fold half of it into the pasta, allowing it to melt slightly.
Step 9
Serve the spaghetti hot, topped with the remaining goat's cheese, toasted walnuts, and chopped parsley for garnish.
Nutrition Facts
| Serving size | (1510.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1881.6 |
| Total Fat 87.7g | 0% |
| Saturated Fat 22.8g | 0% |
| Polyunsaturated Fat 26.3g | |
| Cholesterol 71.4mg | 0% |
| Sodium 2356.7mg | 0% |
| Total Carbohydrate 223.8g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 68.5g | |
| Protein 63.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 403.9mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 3507.0mg | 0% |
Source of Calories