Caramelized Balsamic Goat Cheese Pasta
Ingredients
The pasta
-
1
pound
long cut pasta, such as spaghetti
-
2
tablespoons
butter
The vegetables
-
4
medium
red beets, quartered
-
8
ounces
cremini mushrooms, sliced
-
4
cloves
garlic, thinly sliced
The sauce
-
4
tablespoons
olive oil
-
1
cup
balsamic vinegar
-
2-3
tablespoons
honey
-
½
teaspoon
crushed red pepper flakes
The toppings
-
½
cup
crumbled goat cheese or whipped goat cheese
-
to taste
kosher salt and pepper
-
optional
pomegranate arils, for serving
The herbs
-
1
tablespoon
chopped fresh thyme
Instructions
- Preheat the oven to 425°F.
- Toss together beets, thyme, 2 tablespoons olive oil, and salt and pepper on a baking sheet and roast for 25-30 minutes until tender.
- Boil salted water and cook the pasta until al dente, reserving 1 cup of pasta water before draining.
- In a large skillet, melt butter and 2 tablespoons olive oil over high heat, then add mushrooms and cook until caramelized.
- Add garlic to the skillet and cook until fragrant, then remove the mixture from the skillet.
- In the same skillet, add balsamic vinegar, honey, and crushed red pepper flakes, bringing it to a boil and reducing it by about 1/3.
- Reduce heat, add pasta and mushroom mixture, and toss to coat, thinning with reserved pasta water if necessary.
- Serve topped with roasted beets, goat cheese, and optional pomegranate arils.
Nutrition Facts (estimated)
Servings
6
Calories
595
Total fat
20g
Total carbohydrates
85g
Total protein
12g
Sodium
300mg
Cholesterol
30mg
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