Vibrant Valentine’s Beetroot & Goat Cheese Pasta
Vibrant Beetroot & Goat Cheese Pasta Recipe
Looking for a pasta that’s as beautiful as it is delicious? This beetroot pasta with goat cheese and feta is creamy, earthy, and naturally pink—perfect for a cozy dinner or a Valentine’s Day treat.
Ingredients You’ll Need
- 2 cups uncooked rigatoni
- 3 large beets, quartered
- 6 oz goat cheese
- 1/4 cup feta cheese
- 2 garlic cloves
- 2 tbsp olive oil (plus more for drizzling)
- Salt, to taste
- Toppings: brown butter sage, chopped pistachios, extra goat cheese, drizzle of Carapelli olive oil
How to Roast the Beets
Roasting brings out the natural sweetness of beets. Preheat your oven to 375°F, quarter the beets, drizzle with olive oil, and sprinkle with salt. Roast for 45 minutes or until fork-tender. Once cooked, let them cool slightly before blending.
Making the Creamy Beet Sauce
In a blender, combine roasted beets, goat cheese, feta, garlic, olive oil, and a pinch of salt. Blend until smooth, adding reserved pasta water as needed to reach a creamy, silky consistency.
Having a high-speed blender is essential to make the sauce silky smooth. The Ninja Blender is a great option for a good price!
Cooking and Combining Pasta
Cook rigatoni according to package instructions. Reserve 3/4 cup of pasta water before draining. Toss the pasta with your beet sauce until fully coated.
Tips for the Perfect Pasta
- Adjust the sauce consistency with pasta water for creaminess.
- Don’t skip the toppings—brown butter sage, pistachios, and a drizzle of olive oil add flavor and texture.
- This recipe works well as a base; you can add grilled chicken or sautéed vegetables for a heartier meal.
Serving Ideas
Serve immediately while warm, topped with extra goat cheese and a sprinkle of pistachios. The vibrant pink color is sure to impress, making this dish both beautiful and delicious.
Pro Tip: Use a high-quality olive oil, like Carapelli, to finish the pasta—it adds a subtle fruity note that brightens the flavors.
Beetroot Goat Cheese Rigatoni
Equipment
- 1 blender or immersion blender
Ingredients
For Pasta and Sauce
- 2 cups uncooked rigatoni pasta
- 3 large beets quartered
- 6 oz goat cheese plus more for topping 1/4
- 1/4 cup feta cheese
- 2 cloves garlic
- 2 tbsp olive oil
- 3/4 cup reserved pasta water
- salt to taste
Toppings
- crumbled goat cheese
- fresh sage leaves
- butter
- chopped pistachios
- olive oil to drizzle
Instructions
Roast the Beets
- Preheat oven to 375°F.
- Place quartered beets on a baking sheet.
- Drizzle with olive oil and sprinkle with salt.
- Roast for 45 minutes or until fork-tender.
- Let cool slightly before blending.
Cook the Pasta
- Bring a large pot of well-salted water to a boil.
- Cook rigatoni until al dente, according to package instructions.
- Reserve 3/4 cup pasta water, then drain.
Make the Beet Sauce
- Add roasted beets, goat cheese, feta, garlic, olive oil, and a pinch of salt to a blender or food processor.
- Blend until smooth.
- Slowly add reserved pasta water until the sauce is creamy and pourable.
Brown Butter Sage
- In a small skillet over medium heat, melt butter until it begins to foam.
- Continue cooking, swirling the pan, until butter turns golden brown and smells nutty.
- Add fresh sage leaves and fry for 30–60 seconds until crisp.
- Remove from heat immediately to prevent burning.
Combine and Serve
- Toss al dente rigatoni with beet sauce until evenly coated.
- Serve warm topped with brown butter sage, chopped pistachios, crumbled goat cheese, and a drizzle of Carapelli olive oil.
Notes
- Cooking pasta al dente helps it hold up better when tossed with sauce.
- Brown butter can go from perfect to burnt quickly—watch closely.
- Pasta water helps emulsify the sauce and keeps it silky.
Another great pasta recipe you may want to check out!