- 4 tbsp Olive oil
- 6 Beetsmedium, quartered
- 1 tbsp Fresh thymechopped
- Kosher Saltto taste
- Black pepperto taste
- 1 pound Spaghetti
- 2 tbsp Butter
- 8 ounces Cremini mushroomssliced
- 4 cloves Garlicthinly sliced
- 1 cup Balsamic vinegar
- 2-3 tbsp Honey
- ½ tsp Crushed red pepper
- ½ cup Goat Cheesecrumbled, or whipped goat cheese
- Pomegranate seedsfor serving, optional
Caramelized Balsamic Goat Cheese Pasta
This Caramelized Balsamic Goat Cheese Pasta is like no other! Italian spaghetti tossed in a mushroom and garlic and balsamic reduction sauce that is just unbelievable. Top with roasted beets, crumbled goat cheese and pomegranate arils for a gorgeous final touch. This dish is colorful and vibrant and paired with a glass of red wine makes a perfect evening.
To make Caramelized Balsamic Goat Cheese Pasta, you will need the following ingredients:
Steps to make Caramelized Balsamic Goat Cheese Pasta
1 | Preheat oven | |
Preheat the oven to 425 °F and prepare a baking sheet. | ||
2 | Season beets | 2 |
On a baking sheet, toss 6 quartered beets in 2 tablespoons of olive oil, 1 tablespoon of freshly chopped thyme and a big pinch of salt and pepper. | ||
3 | Roast | 30 |
Roast in the preheated oven for 25-30 minutes until softened and lightly charred. | ||
4 | Cook pasta | 15 |
In a large pot of salted, boiling water, cook the pasta according to the package instructions until al dente. Reserve 1 cup of cooking water and drain. | ||
5 | Cook mushrooms | 6 |
In a large skillet over high heat, melt 2 tablespoons of butter and 2 tablespoons of oil. Add 8 ounces of sliced mushrooms and cook for about 5 minutes until they just begin to darken and caramelize on the edges. | ||
6 | Add garlic | 1 |
Add 4 cloves of thinly sliced garlic and cook for about 1 minute until aromatic. Remove and transfer to a plate. | ||
7 | Prepare sauce | 8 |
Return the skillet to medium-high heat and combine 1 cup of balsamic vinegar, 2-3 tablespoons of honey and ½ teaspoon of crushed red pepper flakes. Bring to a boil and cook for about 5-8 minutes until sauce has reduced to a ⅓ and has a sticky texture. | ||
8 | And pasta and mushrooms | 2 |
Reduce the heat to low and add the cooked pasta and mushroom and garlic mixture. Stir and toss to coat well in the sauce. If the sauce is too thick, use some of the reserved cooking water. Season with salt and pepper to taste. | ||
9 | Serve | |
Serve immediately and top with roasted beets, ½ cup of crumbled goat cheese, and pomegranate arils, if you wish! Enjoy! | ||
