Beetroot paste with goat cheese and walnuts
2 servings
60 minutes
Beet pasta with goat cheese and walnuts is an amazing combination of tenderness and rich flavor inspired by Italian culinary traditions. The root vegetable, roasted to softness, adds natural sweetness and a vibrant hue to the dish, creating harmony with the tangy goat cheese. Walnuts add textural depth, highlighting the nutty notes of the sauce. This dish not only pleases the eye with its rich pink color but also offers a rich gastronomic experience — the softness of the pasta, creaminess of the cheese, slight sharpness of garlic, and crunch of nuts. It is perfect for a cozy home dinner or an elegant dinner with guests, showcasing how simple ingredients can transform into a high cuisine masterpiece.
1
Wash the beetroot, wrap it in foil, and bake in the oven for 40-50 minutes at 180 degrees. Peel the cooked beetroot and grate it on a fine grater.
- Beet: 1 piece
2
Boil the pasta according to the instructions on the package. Drain it in a colander. Leave half a glass of the water in which the pasta was cooked.
- Spaghetti: 100 g
3
Heat a pan with a little olive oil. Squeeze garlic through a press directly onto the heated pan, almost immediately add beetroot and soft cottage cheese to the garlic, salt it and mix well to dissolve the cheese. Add a bit of the water in which the pasta was cooked; the sauce should not be too thick. Add the pasta to the sauce, mix it in, sprinkle with grated goat cheese, mix well again so that the cheese melts and the sauce distributes evenly over the pasta. If necessary, add a little more water.
- Garlic: 2 cloves
- Beet: 1 piece
- Cottage cheese: 2 tablespoons
- Salt: to taste
- Goat cheese: 40 g
4
Serve the pasta on plates, sprinkle with grated goat cheese and walnuts.
- Goat cheese: 40 g
- Walnuts: 30 g