This one doesn’t start like most pastas. It starts with beets—already a little messy, a little stubborn, staining everything they touch. You roast them, give them time, and slowly that deep, earthy sweetness begins to come through.
Not loud. Just there.
Somewhere along the way, you blend them down, and the color alone stops you for a second. That deep, almost unreal red—rich, glossy, something that feels a bit more special than what you expected when you started.
Then the goat cheese goes in.
And everything softens. The sharpness mellows out, turns creamy, slightly tangy, wrapping itself around that sweetness instead of fighting it. It’s not the kind of sauce you rush—it comes together slowly, almost like it’s figuring itself out as you go.
The fettuccine just carries it. Wide enough to hold onto that sauce, to make each bite feel full, coated, complete.
And then—pine nuts. A little crunch, a break in the texture, something to remind you this isn’t just about smooth and soft.
It’s a bit different, this one.
But in a good way. The kind of dish that surprises you halfway through, when you realize you’ve been quietly enjoying every bite without really thinking about it.
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.
Ingredients
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.
