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.”
But there have also been succesful ways of using beetroots. So, after beetroot risotto, beetroot soup, beetroot carpaccio and even beetroot powder, I can now present this recipe for beetroot pasta.
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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- 500 g pasta
- 500 g boiled beetroots
- 200 g soft goat cheese
- 300 g lardons
- 1 red onion
- 1 clove garlic
- 1 red chilli optional
- ground black pepper
Ingredients
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- This recipe uses pre-boiled beetroots. However, if you want to use fresh beetroots, just remove their roots and leaves and boil them for about 30 minutes.
- Put some water on the boil for your pasta. In the meantime, cook the lardons in a little bit of oil. Once they're nice and crispy, remove them from the pan and let them drain on a piece of kitchen paper.
- Put the beetroots into a blender or foodprocessor and puree them. Add the goat cheese and blend the mixture until smooth.
- Finely chop the red onion, garlic and chilipepper. Cook them in the same pan you used for the lardons, until they're nice and soft.
- Add the beetroot mixture to the pan and, on a low heat, slowly heat it through. Season to taste with some black pepper. Meanwhile, cook your pasta of choice.
- Your beetroot mixture might be a bit too thick at this point. To loosen it, add some of the hot water from your pan of pasta. Add water until you have a nice sauce-like consistency.
- Once the pasta is cooked and drained, stir it together with the beetroot puree until evenly coated. Finally, add the lardons and serve!
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