Vibrant, earthy, and bursting with flavor, this Beetroot & Goat Cheese Pasta is as beautiful as it is delicious. Roasted beetroot creates a naturally sweet, earthy sauce that pairs perfectly with tangy goat cheese and zesty lemon rocket. Topped with crunchy walnuts, this dish is a simple yet elegant vegetarian meal, perfect for a cozy dinner for two or a special lunch.

Beetroot & Goat Cheese Pasta with Lemony Rocket

Why You’ll Love This Recipe

Vibrant & Delicious: The roasted beetroot gives this pasta a stunning red-purple hue.
Creamy & Tangy: Goat cheese adds luscious creaminess, balanced by the fresh lemony rocket.
Nutty Crunch: Walnuts add texture and a subtle earthy flavor.
Vegetarian & Wholesome: Packed with natural nutrients and flavor.
Simple Yet Impressive: Perfect for weeknight dinners or serving guests.

Ingredients (Serves 2)

400 g beetroot (about 1 large or 2 medium, skin on)
3 cloves garlic
2 tablespoons olive oil, plus extra for drizzling
160 g rigatoni pasta
100 g goat cheese (60 g for the sauce, 20 g per bowl for garnish)
2 tablespoons chopped walnuts
1 lemon
2 cups loosely packed rocket
Salt and pepper, to taste

Instructions

1. Roast the Beetroot and Garlic

Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
Trim the tops of the beets if needed. Slice the tips off the garlic cloves, leaving them in their skins.
Place the beetroot on the tray, drizzle with 1 tablespoon olive oil, and season generously with salt and pepper. Toss to coat.
Bake for 15 minutes, then add the garlic cloves and toss together.
Continue roasting for 30 more minutes, tossing once halfway. Remove from oven and allow to cool slightly.

2. Cook the Pasta

Bring a medium saucepan of salted water to a boil. Add rigatoni and cook according to package instructions.
Before draining, reserve ⅓ cup of pasta water for the sauce.

3. Make the Beetroot & Goat Cheese Sauce

In a food processor, combine roasted beetroot, roasted garlic (skins removed), 60 g goat cheese, remaining olive oil (1 tbsp), 1 tbsp lemon juice, and salt and pepper.
Process until it forms a chunky, vibrant red-purple sauce.
Add reserved pasta water and blend again for a silky consistency. Taste and adjust seasoning or lemon juice as needed.

4. Assemble the Pasta

Return pasta to the saucepan and toss with the beetroot sauce. Add a splash more pasta water if needed. Adjust salt and pepper.
Squeeze remaining lemon juice over the rocket and toss to coat.
Divide pasta between two bowls, top with rocket, crumbled goat cheese, and chopped walnuts. Drizzle with extra olive oil if desired.

Prep and Cooking Time

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 60+ minutes

Tips and Variations

Extra Veggies: Add sautéed spinach, zucchini, or roasted cherry tomatoes for more color and nutrients.
Nut Alternatives: Swap walnuts for pine nuts or almonds.
Pasta Options: Penne, fusilli, or farfalle work just as well.
Make Ahead: Roast the beetroot in advance and store in the fridge for up to 3 days.

Serving Suggestions

Serve with a side of crusty bread to scoop up every last bit of sauce.
Pair with a light white wine, like Sauvignon Blanc, to complement the earthy beet flavors.
Perfect for romantic dinners, cozy lunches, or healthy weeknight meals.

Conclusion

This Beetroot & Goat Cheese Pasta with Lemony Rocket is a feast for the senses—vibrant color, creamy texture, tangy brightness, and nutty crunch all in one bowl. Quick enough for a weeknight yet elegant enough for entertaining, it’s a simple vegetarian recipe that looks and tastes like a gourmet dish.