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Oh my gosh, THIS PASTA!!

Caramelized Balsamic Goat Cheese Pasta | @hbharvest

It is so different from any other pasta recipe I’ve made before. First off, it has zero cream, it’s light on the cheese and has only two tablespoons butter. I know, I know, what?!? Even though this caramelized balsamic goat cheese pasta is missing a lot of the indulgent stuff (that I normally love), it has so much flavor and is so quick to make!

If you’re a little confused as to exactly what IS in this pasta, let me just tell you all the details. Have you guys ever had balsamic glaze? I’m sure you have, it’s often served over caprese salads or drizzled atop many a pasta dish. Balsamic glaze is technically just reduced balsamic vinegar, pretty much the sauce for this pasta. You do need to have to appreciate balsamic to enjoy this recipe, but if you do, than you absolutely must give this a try!

The reduced and caramelized balsamic is tangy and slightly sweet, it’s quite possibly one of the most delicious sauces to coat pasta in…and when paired with a respectful amount of creamy or whipped goat cheese? Well, the result is pasta dinner PERFECTION!

Caramelized Balsamic Goat Cheese Pasta | @hbharvest

Caramelized Balsamic Goat Cheese Pasta | @hbharvest

So real talk for second? I’ve decided that the best recipes are born after the hardest of days. I’m just going to be honest here, I have been having a bit of a hard time creativity wise lately, and it’s it been KILLING me. Last week, after a particularly hard day, I decided pasta was needed for dinner, but I didn’t feel like getting a million and one things out and making the kitchen a complete mess…again. Plus, after days and days of cooking and shooting, I really just wanted something simple. All I had on hand was pasta (obviously), multiple bottles of balsamic vinegar (a bulk buy from Costco) and a couple of logs of goat cheese (always). I remembered a recipe I had seen in Donna Hay for balsamic pasta. So…inspired by that recipe, I basically just threw everything together in a skillet, roasted some beets and called it a day.

When I finally sat down and took a fork full, it was only then that I realized this pasta was kind of amazing…and the most perfect thing for a stressed out mind. I mean, it has such a different flavor, it’s unbelievably DELICIOUS! I do love balsamic, but guys, even if I only liked it…wow, you just have to give this recipe a try, you really do!Caramelized Balsamic Goat Cheese Pasta | @hbharvest

The secret to this dish is the caramelizing of the balsamic. It sounds fancy, but it’s actually really easy. To start, you quickly cook up some mushrooms and garlic for a little added flavor, then add the balsamic vinegar and simmer until the sauce reduces into a thick, syrup-like sauce. Since we’re using this sauce on pasta, I didn’t let mine get too thick, but if it thickens too much, just thin it with water. Then all you do is add your pasta, toss, add the cheese, roasted beets, and EAT. Easy as can be!

The beets are perfectly paired with this pasta (and they add a nice festive red color to the dish too!), and the goat cheese really balances out the sharp and tangy flavors of the balsamic. When I made this dish again to photograph, I had some leftover whipped goat cheese on hand (just whip goat cheese with a little cream and salt), so I used that, but any goat cheese will do. If you’re not a fan of goat cheese, try using burrata, as I’m sure that would be delish as well!

Bottom line here: you really need to give this pasta a try. Preferably as soon, maybe even for dinner tonight. Or maybe for your holiday party this weekend? After all, this pasta is rocking some pretty solid holiday colors. Love it!

Caramelized Balsamic Goat Cheese Pasta | @hbharvest

Caramelized Balsamic Goat Cheese Pasta.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories Per Serving: 595 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Preheat the oven to 425 degrees F.
  • On a baking sheet, toss together 2 tablespoons olive oil, the beets, thyme, and a good pinch of salt + pepper. Transfer to the oven and roast for 25-30 minutes or until the beets are tender and lightly charred.
  • Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente according to package directions. Just before draining, reserve 1 cup of the pasta cooking water. Drain.
  • Melt the butter and 2 tablespoons olive oil in a large skillet over high heat. Add the mushrooms and cook until they just begin to caramelize on the edges, about 5 minutes. Add the garlic and cook 30 seconds to 1 minute or until fragrant. Remove the mushrooms and garlic from the skillet and place on a plate. To the same skillet, add the balsamic vinegar, honey and crushed red pepper flakes. Bring to a boil over medium high heat and cook for 5-8 minutes or until the balsamic reduces by about 1/3 and is sticky to touch. Reduce the heat to low and stir in the pasta and mushrooms. Toss to coat, if the sauce seems too thick, thin it with a little of the pasta cooking water. Season to taste with salt and pepper.
  • Serve the pasta immediately, topped with roasted beets, goat cheese, and pomegranate arils (if using). Eat!
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Caramelized Balsamic Goat Cheese Pasta | @hbharvest

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  1. Still one of my favorite recipes of yours, which is saying a LOT. So unique and delicious. I like adding broccoli too! It’s perfect.

  2. 3 stars
    I love your recipes, and follow them often. This was good and easy to make. It really is 30 minutes. Recommended if trying something different and easy but I enjoy some of your other recipes more. Thanks for all your hard work.

  3. 5 stars
    I am so serious…this is thee most uniquely divine recipes I have ever made. This flavor combo is otherworldly.

  4. 5 stars
    This recipe was INSANE! Honestly dreamt about it in my sleep afterwards… I am obsessed with Pinterest recipes, and so far can easily say half baked harvest have my tastebuds at heart! I do the searching and my husband does the cooking. But this is simply one of the tastiest dishes we’ve had to date – will ? be having it again, and again!
    Despite not being a fan of goats cheese, I am now! Nailed it ??

      1. 5 stars
        I was looking for something to use up some pickled beets that I had in the cupboard. Ended up being delicious! This will easily be a new addition to the rotation!! So many different and unique flavors.

        1. Hey Lindsay,
          Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT

  5. This was delicious — just made it tonight and it was a hit. I am allergic to mushrooms so I substituted eggplant and as someone else suggested, I added spinach. Really great flavor! Thank you — love this site!

  6. 5 stars
    Umm! Oh my this was delicious!! Mushrooms and beets are my favorite, and even with my love of balsamic I was a teensy bit skeptical. I should not have been because it was super delicious!!! I definitely could have reduced the balsamic more, but it tasted amazing! Thanks for the great recipe

  7. Verrry intriguing. Big fan of both balsamic and goat cheese, but detest mushrooms and beets. For this flavor profile, are there any other veggies you’d suggest would work as a substitute for those two? Carrots maybe? (You always have the most gorgeous photos!)

    1. HI!! You can really use any vegetable you love. Carrots, broccoli, brussels sprouts! It will all work. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI! I would recommend using one of your favorite vegetables. Brussels sprouts or broccoli would be my top picks. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan