This post may contain affiliate links, please see our privacy policy for details.
I have a new favorite vegetableโฆ.
BEETS!!
Yes, beets. I feel like there are so many people who fear beets, me being one of them, that is of course until I made this pasta! Now I still canโt say how I feel about raw beets, or even steamed beats, but roasted beets? YES. Roasted beets are amazing, theyโre everything to me right now.
Pumpkin and I are still totally having a thing, BUT beetsโฆ well they are slowly catching up.
I will not lie, I do think that at least 30% of why I am loving beets so much is their beyond gorgeous colors. Like I cannot tell you how much fun I had photographing these beets.
Such a dork, I know.
So lets just get right down to it today.
It all starts with roasted beets and ends with pasta + brie. I mean, could Wednesday dinner be looking any better right now? I think not.
Iโm also loving the pasta these days. Like I really just want to eat all foods with pasta. I think itโs the cold chill in the air. It makes me crave pasta, itโs such a total comfort food for me. And yup, this is another thing I get from my mom. Get this, so the other night I actually didnโt have any food to send over to the family for dinner. You know what my mother did? She ate her all time favorite meal โ angel hair with butter + salt. Dead serious, I think she would choose this meal over most things I make. At heart that women is one bland eater.
Well I guess I know where my brothers get it from.
Anyway, this miso browned butter and brie pasta is so simple, yet so delicious! I cannot express my pleasure with it enough. Itโs the perfect meal to eat from now through the holidaysโฆhello are you looking at these festive colors? I didnโt mean for that to happen, but I kind of love that it did.
Holiday freak over here.
Okay, so we talked about my beets โ and my major affection for them at the moment, now letโs get to the other really good stuff โ the sauce-the butter, the miso, the pasta and the brie.
Winning combo.
Best combo.
Combo to love.
TRUTH.
If you are unfamiliar with miso, think of it as a salty condiment that, if you ask me, should really be getting a lot more attention in American cooking. Itโs beyond delicious in both sweet and savory foods and it has become a secret weapon for me when I want to add great flavor to a dish, but yet not overpower it. The combo of miso, brown butter and brie is one for the books. Like if I did not already have my cookbook recipes set, this recipe would for sure be going in the book.
Itโs that good guys!
After the butter, miso pasta and brie you just top everything off with sage and toasted walnuts.
Gimme another bowl. Please and thank you!
And you know what, this is a simple recipe too! Not too many ingredients, no crazy ingredients, and easy to prep. Yes! I love when that happens!
Roast the beets in the oven, boil some pasta, brown some butter, add in some herbs, beets greens, a little garlic and then the miso. Next add the pasta and the brie, toss it all together, and last upโฆ add in the beets!
Then EATโฆ eat with a glass of wine, a beer, a sparkling water (thatโs me!) or whatever drink you please. Just dig in, twirl it up, slurp itโฆ heck eat it with your hands, anyway you choose will be SO GOOD.
Wellโฆmaybe donโt eat it with your hands, cause really a fork would be so much better. Plus I kind of like cleans handsโฆjust saying.
Miso Browned Butter and Brie Pasta with Roasted Beets + Walnuts.
Ingredients
Roasted Beets
- 6 red or yellow beets, cut into small wedges or thin slices
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon balsamic vinegar
- salt + pepper, to taste
Pasta
- 1 cup beet greens, or kale
- 16 leaves fresh sage
- 3 ounces manchego cheese, grated
- 4 cloves roasted garlic OR 1 clove raw garlic*
- 1 tablespoon olive oil
- 6 tablespoons butter
- 1/4 cup white miso paste
- 1 pound spaghetti
- 8 ounces brie, cubed
- 1/2 cup chopped walnuts, toasted
- arils from one pomegranate
Instructions
- Preheat the oven 400 degrees F.
- Toss the beets together with the olive oil, thyme, balsamic and a good pinch of both salt + pepper. Spread the beets out in an even layer on two baking sheets. If you cut some of your beets into thick slices or wedges, keep the thin sliced beets on one sheet and the wedges on another, as the slices will roast faster than the wedges. Roast for 25-30 minutes or until the beets are tenders and charred on the edges. The thin sliced beets will take about 10-15 minutes and they need to be watched closely...they can become chips fast!
- Meanwhile, add the beet greens, kale, manchego cheese, garlic, olive oil and a little pinch of salt + pepper to a food processor and pulse until finely chopped.
- Bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and reserve 1 cup of the pasta cooking water.
- Heat a large, high-sided skillet or pot over medium heat. Add the butter and allow the butter to brown, about 5 minutes. Once the butter is smelling toasted, reduce the heat and add the miso, whisking to combine. Add the beet green mixture + a pinch of crushed red pepper flakes and cook another 3-5 minutes. Once the pasta is done cooking, add it to the pan with the butter and greens, remove from the heat and toss with 1/3 cup of the pasta cooking water and the cubed brie. Toss well to combine. The brie will melt with the hot pasta. Season the pasta with pepper and serve immediately topped with roasted beets, pomegranate arils and toasted walnuts. DIG IN.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh, and serve this pasta in a BIG bowl peopleโฆ itโs the ONLY way to go. <โFACT.
Maybe she uses a different variety of miso paste but I found this to be WAY too salty. I was also suspicious of the combination of Italian, Asian and winter vegetables but they worked well together. If I make this again I will reduce the miso paste significantly, and not add any salt to the kale mixture.
Hey Melanie,
Thanks so much for giving this dish a try and sharing your feedback, so sorry to hear it was salty for you. Please let me know if there is anything that I can help with! xT
The flavour is DELICOUS, I absolutely love how it all comes together with so many different flavours! It’s every bit as good as it looks!
The one thing I will say, and I don’t know if this was user error or if this is the way it’s meant to be, but the brie melting caused the spaghetti to stick together so eating it became a bit like a spaghetti pancake. Still incredible taste though, 10/10!
Hey Jaina,
Amazing! So glad to hear you enjoyed this recipe, I appreciate you giving it a try!
Have a great week!
Ok ok ok, so I just made this recipe and OMG yummmm. I would have taken a pic but I had golden beets and with balsamic they turned brown. Not pretty. I cant wait to make this for friends or my Dad who loves big flavors. EEEEEKKKKKK!
Hey Erika,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT