This creamy pink beetroot and goat cheese pasta is vibrant, warming and easy to make. The earthy taste of the beets, goes great with the soft goat cheese and the salty lardons.
While cooking with beetroots can be a messy affair, this recipe will keep your hands pretty clean. Just drop your cooked beets in a foodprocessor or blender, and blend them to a sauce. Simple and easy!
Beetroots are not a difficult crop. Each year, we grow them in our own vegetable garden. They grow big easily and only a few bugs seem to want to nibble on them. The only bad thing about that, is that each year we have a lot of beet to get through. As the family cook, I then have to come up with new and tasty ways of preparing them. Some attempts are more succesful then others. There have been some dishes, where the entire family just looked at each other and went: “Yeah… let’s not do that again.”
Pasta is, of course, a very broad term. The list of types of pastas in existence, is very long indeed. For this dish, I personally like to use fusili, which is spiral-shaped. That’s because the sauce clings to the twists of this shape very nicely. However, you can make this dish with whatever shape of pasta you prefer. It will taste fine with other shapes as well.
Ofcourse you can also use whole wheat or gluten-free pasta.
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