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Oh my gosh, THIS PASTA!!
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!
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!
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.
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.
Ingredients
- 4 tablespoons olive oil
- 4 medium red beets, quartered
- 1 tablespoon chopped fresh thyme
- kosher salt and pepper
- 1 pound long cut pasta, such as spaghetti
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, thinly sliced
- 1 cup balsamic vinegar
- 2-3 tablespoons honey
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup crumbled goat cheese or whipped goat cheese
- pomegranate arils, for serving (optional)
Instructions
- 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!
Be sure to share! 🙂
I can’t wait to try this!
Hope you love it thanks Sara!
I am constantly amazed by you, Tieghan!!!! This looks absolutely incredible!
Thanks so so much Jennifer!! So happy you like everything (:
Wow! This pasta looks dee-lish Tieghan! Love the beets! Always looking for ways to include them!
Yes me too!! Thanks Mary Ann
This sounds like complete heaven to me 🙂 I LOVE goat’s cheese.
Rachael xx.
theteacozykitchen.blogspot.co.uk
Thanks Rachael!!
I think I’ll try this one this week! I have everything for it except beets – any suggestions for alternatives? Beets are just okay to me. Or should I give them another try? 🙂
haha! I would give them another try, but I love beets! LOL! Broccoli, carrots or brussels sprouts would all be great though! Hope you love this and let me know if you have questions. Thank you!
How do you do it, Tieghan?!? I come here every day to see an amazing new recipe, and I’m just in awe that you can continually come up with things that are so delicious and creative. Can your cookbook come out like…. now? Thanks 😉
Awe, wow! Thank you! I have been having serious doubt in my photos lately, so this means A LOT!!! The cookbook will be out fall of 2017. Thanks again Sarah! Hope you are having a great week!
Balsamic and goat cheese are clearly enough to take this pasta over the top and make it incredible. I so have to try this!
Thanks girl! Hope you love it!! As always please let me know!! (:
yum! i love the way you described this dish; it sounds so friggin’ tasty! looks like it too! xo
Yay so happy you like it!! Thanks so much!!
Pasta is always my go-to when I’m frazzled. I absolutely LOVE the flavors in this – and the beets are such an amazing addition. Bookmarking for my hard days. Hope you’re having a better week this week!
Thanks so much Christine hope this one helps you get through the tough days (:
Made the similar recipe from Donna Hay (as mentioned) but just tried yours – so lovely! I and added some baby spinach stirred through at the end for some ‘greens’ and squeezed some lemon juice over it before serving – actually placed a grilled lemon quarter on each persons plate.
I can’t imagine how exhausting it would be to cook, shoot and post receipts and photos every single day but please keep it up! Easy and stress free is also inspiring. You’re amazing and we love it!!
Yours from Hong Kong!
Thats sounds amazing Michelle!
Its hard but so fun!! I don’t plan on stopping any time soon haha! Thank you so much!
It does sound delicious and we have balsamic glaze in our house all the time. Couldn’t be without it. When I’m low on regular balsamic for our salad, I drizzle a little on my salad with some good olive oil. I have become a beet fan after years of being told that it has little nutritional value –HAH! — I say to them. Thank you for the inspiration — necessity is the mother of invention (I didn’t think that up 🙂 )
Awh yes balsamic glaze is delish!
Thanks so much Marisa! So happy i can inspire!! (:
I’ve never seen anything like this and it sounds incredible! I’ll definitely try this one over the next few weeks since I have about 3 bottles of balsamic vinegar to use. haha! Yay for easy recipes!
Sounds like the perfect time to try it out!! Thanks a bunch Caroline!!
Wow this sounds incredibly delicious and so creative too!
Thanks girl!!
Oh yum, this looks too good to be true!!!
https://bloglairdutemps.blogspot.pt
Thanks Ruth!!
oooh, love the sound of using reduced balsamic vinegar as the base for this sauce! when i first saw the pics, i thought these were sweet potato noodles; these look a tiny bit transparent/glassy to me for some reason!
Yeah they can look somewhat transparent!! They’re just spaghetti though! The balsamic is delish! I hope you get to try it Heather!