This Beet and Goat Cheese Fettuccine Pasta is for beet lovers. The recipe combines pureed beets with brown butter and goat cheese served over fettuccine pasta. This deliciuos beet pasta is flavorful, rich, and creamy.
I am always looking for interesting recipes that include beets. In particular, I wanted the recipe with beets AND pasta, the recipe that accentuates the richness of beets (both in flavor and their bright appearance) and that I could serve as a main course. This Beet and Goat Cheese Fettuccine Pasta combines pureed beets with brown butter and goat cheese, and though I like this recipe as a stand-alone main course, it will definitely go well with something like white fish.
I’ve mentioned previously that I love beets. Sometimes, I even eat them for breakfast, which shocks my husband who doesn’t like them. Sometimes I eat beets so often, my husband jokes that I will have a hard time if there is ever a shortage of beets in the world. What will I do?!?! Sometimes, I feel very lonely in my love for beets, because there is usually nobody else around me who likes them, at least not to the degree that I do.
I based this Beet and Goat Cheese Fettuccine Pasta on another recipe I found on Epicurious.com, even though I’ve changed quite a few things to suit my tastes. For instance, I am using fettuccine pasta instead of spaghetti. I also replaced poppy seed from the original recipe with sesame seed. And I changed a lot of measurements. I was really happy with the outcome: the pasta was flavorful, rich, creamy; beets got pureed so finely, it was almost like the pasta was coated in a thick soup. Very nice dish, especially if you like beets.
This Beet and Goat Cheese Fettuccine Pasta is for beet lovers. The recipe combines pureed beets with brown butter and goat cheese served over fettuccine pasta. The beet pasta is flavorful, rich, and creamy.
- 8 oz fettuccine
- 2 beets , cooked and peeled, sliced
- 1 cup water from cooked pasta
- 2 tablespoons sesame seed
- 4 tablespoons butter
- 1/4 cup goat cheese
Cook fettuccine in boiling water and cook for 10 minutes or according to instructions. Drain pasta, reserve pasta water.
Preheat oven to 350 F. Sprinkle sesame seeds over the cooking sheet and bake for 5 minutes until they get just a bit brown, making sure they don’t burn.
In the mean time, add sliced beets and 1 cup of water from cooking pasta (once the water has cooled off) to the food processor. Puree beets with pasta water until well blended.
Heat butter in a large skillet. Cook butter for a couple of minutes on medium heat until the butter foams, and just becomes brown. Remove from heat and add sesame seed to the butter, stir it in. Add beet puree to the skillet with butter and sesame seeds and reheat on low heat. Add cooked pasta and mix well, so that the beet puree coats all of the pasta. Add salt to taste.
To soften the goat cheese, gently heat goat cheese in a small pan on low heat until it’s pleasantly warm and soft.
To serve: Top each individual pasta serving with a spoonful of warm goat cheese.
Recipe Adapted from Epicurious.com.