Creamy Goat Cheese and Beet Fettuccine. This exquisite pasta dish marries the earthy sweetness of roasted beets with the tangy creaminess of goat cheese, creating a culinary delight that’s as visually stunning as it is delicious. Tossed with perfectly cooked fettuccine and garnished with toasted pine nuts for a delightful crunch, this recipe offers a unique twist on traditional pasta. Whether you’re looking to impress guests at your next dinner party or treat yourself to a gourmet meal at home, our Creamy Goat Cheese and Beet Fettuccine promises to satisfy your cravings with its rich textures and sophisticated taste profile.
AuthorJulia ForesekCategoryItalian, Pasta & Noodles, VegetarianDifficultyIntermediateCook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
Make the Goat Cheese Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Reduce the heat to low and add the beet puree and heavy cream, stirring until well combined. Add half of the goat cheese and stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Combine: Add the cooked fettuccine to the sauce, tossing to ensure the pasta is evenly coated. Season with salt and pepper to taste.
Serve: Divide the pasta among plates. Sprinkle with the remaining goat cheese, garnish with fresh basil leaves, and add a generous grating of Parmesan cheese over each serving.
Ingredients
Directions
Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
Make the Goat Cheese Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Reduce the heat to low and add the beet puree and heavy cream, stirring until well combined. Add half of the goat cheese and stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Combine: Add the cooked fettuccine to the sauce, tossing to ensure the pasta is evenly coated. Season with salt and pepper to taste.
Serve: Divide the pasta among plates. Sprinkle with the remaining goat cheese, garnish with fresh basil leaves, and add a generous grating of Parmesan cheese over each serving.
Notes
Perfect Wine Pairing
Pinot Noir is an excellent choice to complement the beets’ earthy sweetness and the goat cheese’s tangy richness. Look for a Pinot Noir with a balance of bright acidity and red fruit flavors, harmonizing beautifully with the dish’s creamy and earthy elements. A Pinot Noir from Oregon or Burgundy, France, known for its elegant and fruit-forward profiles, will not overpower the pasta’s flavors but will enhance the overall dining experience with its subtle complexity and smooth finish.
