| The vibrant combination of earthy beetroot, fresh spinach, and tangy goat’s cheese creates a stunning ruby-tinted pasta dish that’s both elegant and nutritious. Perfect for date nights or when you want to impress dinner guests without spending hours in the kitchen, this recipe delivers restaurant-quality results with minimal effort. For the best colour and flavour, roast the beetroot ahead of time rather than boiling it, as this concentrates the sweetness and prevents the pasta from becoming watery. |
Recipe
This vibrant and flavoursome pasta dish combines the earthy sweetness of beetroot, the fresh and nutritious spinach, and the tangy creaminess of goat cheese. It’s a perfect balance of flavours and textures that will delight your taste buds and add a pop of colour to your plate.
Not only is this recipe delicious, but it’s also packed with nutrients. Beetroot is rich in antioxidants and helps improve blood flow, while spinach provides iron and vitamin K. The goat cheese adds a luxurious creaminess and a good dose of protein, making this a well-rounded and satisfying meal.
Cook the pasta in salted boiling water according to package instructions. Meanwhile, sauté the diced beetroot in olive oil over medium heat until tender, about 10-12 minutes. Add minced garlic and cook for another minute.
In the last 2 minutes of cooking the pasta, add the spinach to the pot. Drain the pasta and spinach, reserving 1/2 cup of pasta water. Return the pasta and spinach to the pot, add the cooked beetroot, crumbled goat cheese, and enough pasta water to create a creamy sauce. Toss everything together until the cheese has melted and coated the pasta. Season with salt and pepper, and garnish with lemon zest and toasted pine nuts if using.
For best results, choose small to medium-sized beetroots as they tend to be sweeter and cook faster. If you’re short on time, you can use pre-cooked beetroot, but roasting your own will give a deeper flavour.
Don’t overcook the pasta – keeping it al dente will provide a nice texture contrast to the soft beetroot and creamy cheese. Lastly, this dish is best served immediately while the cheese is still warm and gooey, but it can also be enjoyed cold as a pasta salad.
Final Thoughts
Why not elevate your next pasta night with this beetroot, spinach, and goat’s cheese masterpiece? This unique combination of flavours and textures will tantalise your taste buds and impress your dinner guests.
The earthy sweetness of beetroot pairs perfectly with the slightly bitter spinach and the tangy, creamy goat’s cheese.
Don’t be intimidated by the vibrant colours and gourmet appearance; this dish is surprisingly easy to prepare. You’ll find that it’s a great way to incorporate more vegetables into your diet without sacrificing flavour or satisfaction.
The versatility of this recipe allows you to experiment with different pasta shapes or even substitute ingredients based on your preferences or what’s available in your pantry
Beetroot, Spinach and Goat’s Cheese Pasta
Ingredients
Instructions
- Cook the pasta in salted boiling water according to package instructions. Meanwhile, sauté the diced beetroot in olive oil over medium heat until tender, about 10-12 minutes.
- Add minced garlic and cook for another minute.
- In the last 2 minutes of cooking the pasta, add the spinach to the pot.
- Drain the pasta and spinach, reserving 1/2 cup of pasta water.
- Return the pasta and spinach to the pot, add the cooked beetroot, crumbled goat cheese, and enough pasta water to create a creamy sauce.
- Toss everything together until the cheese has melted and coated the pasta.
- Season with salt and pepper, and garnish with lemon zest and toasted pine nuts if using.
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1070.16kcal
- % Daily Value *
- Total Fat 44.27g69%
- Saturated Fat 14.21g72%
- Cholesterol 34.5mg12%
- Sodium 1126.57mg47%
- Potassium 1372.5mg40%
- Total Carbohydrate 131.64g44%
- Dietary Fiber 11.54g47%
- Sugars 11.68g
- Protein 40.75g82%
- Vitamin A 687.62 IU
- Vitamin C 55.45 mg
- Calcium 274.71 mg
- Iron 8.23 mg
- Vitamin D 0.3 IU
- Vitamin E 6.02 IU
- Vitamin K 504.65 mcg
- Thiamin 0.37 mg
- Riboflavin 0.65 mg
- Niacin 4.71 mg
- Vitamin B6 0.74 mg
- Folate 330.28 mcg
- Vitamin B12 0.14 mcg
- Phosphorus 671.52 mg
- Magnesium 239.88 mg
- Zinc 4.82 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
