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Beet and Goat Cheese Fettuccine Pasta

Beet and Goat Cheese Fettuccine Pasta

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.  
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 396kcal


  • 8 oz fettuccine
  • 2 beets , cooked and peeled, sliced
  • 1 cup water from cooked pasta
  • 2 tablespoons sesame seed
  • 4 tablespoons butter
  • salt
  • ¼ 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.


Calories: 396kcal | Carbohydrates: 45g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 196mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2.3mg