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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! 🙂
Absolutely delicious!!! I doubled the garlic, red pepper flakes, and goat cheese (I love them) and it was still great. Thank you for another awesome recipe!!!!
Amazing! Thank you so much for trying this Caitlin! xTieghan
I made this for dinner and it was absolutely amazing. Quite possibly one of the tastiest things I have ever made! Thank you for a wonderful recipe. I’m looking forward to the leftovers and to make it again soon!
Thank you so much Samantha!
This wa so delicious I had to share it on my blog! Thank you so much for the wonderful recipe! https://katherineelisabethh.wixsite.com/theelisabethpost/home/2-recipes-for-nationalspaghettiday-you-must-try-now
Thank you Katherine!
This is my all time favorite pasta, I made if for my family and my dad has always been a beet skeptic, and loved loved loved this, I assed some broiled pancetta and doubles the veggies!!
Thank you so much Kayla!
Hello! I’m excited to make this this weekend. Can anyone tell me if I’m to remove the skins from the beets—either before or after baking? Also, do you think adding a touch of while milk to the goat cheese will make it “whipped?” Thanks!
Hey Jen! I do not peel my beets, but do cut away any rough spots. PLease peel them if you prefer. Yes, adding whole milk to the goat cheese will make it light and more whipped like. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Your photography is excellent & the colors in this dish are so warm & yummy!!
I was inspired by your ingredients and as I didn’t have everything, I had to improvise …
caramelized chunky onions with garlic, butter and some avocado oil … then added finely diced mushrooms and cooked them along with the browned onions. Added some leftover white wine to speeded things along.
Finished with some lemon pepper.
I mixed feta and cream and ran it to make a thick cream that I added to the mushrooms and lots of fresh pepper.
For the pasta sauce, used a kind of red chilly that I had pickling in vinegar for months, along with the honey and balsamic.
Didn’t have anything else but this was a great meal – Thank You!! (How do I send you pics??)
Hi! I am so glad you enjoyed this recipe! Do you have social media? I find it easiest to share photos through instagram or twitter. Otherwise I would suggest creating a URL for the photo and attaching it in a comment! Thank you!
Thank you. My husband legitimately liked it too! I’ll make it again sometime.
I am so happy to hear that! Thank you Brando!
This was soooo delicious! I have never actually enjoyed beets very much, but all the other ingredients are favorites of mine. SO I tried it, and these roasted beets were irresistible right off the baking sheet, and then once all the flavors were combined, just amazing! I will be making this again. So sad I sent my son home with the leftovers!
Haha I am so glad you loved this recipe Linda! Thank you so much!!
I won’t be able to convince my husband of the beets. WOUld squash work here? Looks so so good!
Squash will be delicious! Love that idea! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Wow, just WOW!! This might be the most unexpectedly amazing combination of ingredients ever! I also added some proscuitto to the mushroom mixture & tossed in some arugula at the end. What an amazing meal!
I am so happy you liked this Jessica! Thank you!
Hi is the beetroot you is it fresh or pickled from a jar ?
I use fresh beets. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I just tried this and really enjoyed it! I’m not a beet person, so I substituted onions – I thought they would quarter well, but in practice the quarters fell apart when I tossed them with the olive oil/thyme/salt. I think I’ll try pearl onions next time to get around this.
One thing – it didn’t actually taste like balsamic to me! The balsamic dyed the pasta a really gorgeous color, but the taste didn’t come through at all. Instead, it tasted buttery from cooking the garlic (I omitted the mushrooms – maybe that’s why, if the butter didn’t get absorbed into them). I have zero complaints about that, since buttery pasta is delicious, but was the balsamic taste noticeable when you made it? Maybe I should use more balsamic next time…
Hi! Yes, the balsamic is supposed to be noticeable, so weird you did not really taste it. Maybe it cooked out too much? Next time I would just finish off with a fresh drizzle of balsamic. Let me know if you have questions. So glad you love the recipe!
Just made this and ate it up! When hubby is out of town I like to eat less meat, and I love roasted beets and goat cheese, so thought, why not? WOW, this was so much better than I even expected. An amazing new favorite. Thank you!!! (I saw Burrata as a substitute to the goat cheese, but I think only the tang of goat cheese will give it the perfect balance, just my two cents.)
Perfection!
Thank you Mary Kay! I am so glad you loved this and it turned out great for you!
I made this for dinner this past week and it was delicious! A great dish for Meatless Monday.
So happy you made the past and liked it!! Thanks so much Nancy!
I just made this for supper tonight…exactly like your recipe. There are just no words to describe! It is amazing and just so delicious. Thank you for sharing this wonderful recipe. My family gives it a five star rating!
Awh yay, i’m so happy you all liked it Sheila (: Thank you so much!