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Creamy Goat Cheese and Beet Fettuccine

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

 400 g fettuccine
 2 medium-sized beets, roasted, peeled, and pureed
 1 cup heavy cream
 200 g goat cheese, crumbled
 2 tbsp tablespoons olive oil
 2 cloves garlic, minced
 Salt and freshly ground black pepper, to taste
 Fresh basil leaves, for garnish
 Parmesan cheese, grated, for serving
1

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.

2

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.

3

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.

4

Combine: Add the cooked fettuccine to the sauce, tossing to ensure the pasta is evenly coated. Season with salt and pepper to taste.

5

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.

Nutrition Facts

0 servings

Serving size

400

Amount per serving
Calories650
% Daily Value *
Total Fat 35g45%

Saturated Fat 20g100%
Cholesterol 100mg34%
Sodium 300mg14%
Total Carbohydrate 75g28%

Dietary Fiber 6g22%
Total Sugars 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.