Description

Bright, earthy, and bursting with flavor, this Beetroot & Goat Cheese Pasta is as stunning as it is delicious. Roasted beetroot creates a naturally sweet, earthy sauce that pairs perfectly with creamy goat cheese and zesty lemon rocket. Topped with crunchy walnuts, this vibrant vegetarian dish is elegant enough for entertaining yet simple enough for a cozy weeknight dinner.

Ingredients

400 g beetroot (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

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Instructions

Roast the Beetroot and Garlic:
Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
Trim beet tops if needed. Slice garlic tips, leaving cloves in their skins.
Place beetroot on the tray, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
Bake for 15 minutes, then add garlic and toss together. Roast for 30 more minutes, tossing once halfway. Let cool slightly.
Cook the Pasta:
Bring a medium saucepan of salted water to a boil. Cook rigatoni according to package instructions.
Reserve ⅓ cup of pasta water before draining.
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 tablespoon lemon juice, and salt and pepper. Blend until smooth but slightly chunky.
Add reserved pasta water and blend again for a silky consistency. Taste and adjust seasoning or lemon juice.
Assemble the Pasta:
Return pasta to the saucepan and toss with the beetroot sauce. Add a splash of pasta water if needed. Adjust seasoning.
Squeeze remaining lemon juice over rocket and toss to coat.
Divide pasta between bowls. Top with rocket, crumbled goat cheese, chopped walnuts, and a drizzle of olive oil.

Notes

Extra Veggies: Add sautéed spinach, zucchini, or roasted cherry tomatoes.
Nut Alternatives: Use pine nuts or almonds instead of walnuts.
Pasta Options: Penne, fusilli, or farfalle work well.
Make Ahead: Roast beetroot in advance; store in fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Category: Main Course
Cuisine: European