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I have a new favorite vegetable….
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 can’t say how I feel about raw beets, or even steamed beats, but roasted beets? YES. Roasted beets are amazing, they’re everything to me right now.
Pumpkin and I are still totally having a thing, BUT beets… 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.
I’m also loving the pasta these days. Like I really just want to eat all foods with pasta. I think it’s the cold chill in the air. It makes me crave pasta, it’s 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 didn’t have any food to send over to the family for dinner. You know what my mother did? She ate her all time favorite meal – 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. It’s the perfect meal to eat from now through the holidays…hello are you looking at these festive colors? I didn’t mean for that to happen, but I kind of love that it did.
Holiday freak over here.
Okay, so we talked about my beets – and my major affection for them at the moment, now let’s get to the other really good stuff – 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. It’s 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.
It’s 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 up… add in the beets!
Then EAT… eat with a glass of wine, a beer, a sparkling water (that’s me!) or whatever drink you please. Just dig in, twirl it up, slurp it… heck eat it with your hands, anyway you choose will be SO GOOD.
Well…maybe don’t eat it with your hands, cause really a fork would be so much better. Plus I kind of like cleans hands…just saying.
Miso Browned Butter and Brie Pasta with Roasted Beets + Walnuts.
Servings: 6 Servings
Calories Per Serving: 822 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Oh, and serve this pasta in a BIG bowl people… it’s the ONLY way to go. <–FACT.
Gorgeous!!! I totally agree….I love photographing beets (or any fruit and vegetable). The colors are amazing!! I never liked beets while growing up – but now I love them!! Especially when juiced! This dish has such a fun combo of ingredients! Definitely making!!
This looks aMAzing! Quick clarification tho, in the recipe, it looks like you meant to say that the sage goes in with the beet greens/manchego combo. But, above that, you say the whole dish is supposed to be topped with the sage and walnuts (not the pomegranate arils) at the end. Just wondering where the sage is supposed to actually go? LOVE your recipes and can’t wait for your book!!!!
HI! Yes, the sage does go in with the beets greens. Fixing the recipe now. THANKS! 🙂
This sounds totally AWESOME. Beets and toasted walnuts are THE BEST !!! This is going to be one FANTASTIC meal…. 🙂
Hmm I’m not a fan of beets but I do love roasted vegetables. May have to try this preparation to see if it can change my mind.
I love roasted beets actually all fall veggies taste awesome roasted…I would have to work hard not to eat all the beets before the pasta was done…great recipe.
Totally agree! Beets are one of the most fun things to photograph. Especially the golden ones!
Right?!? Loved the golden ones! 🙂
Thanks LAura!
I love beets too! And they are the best roasted! This looks great 🙂
This looks amazing! I can’t believe you did not like beats before, especially since you like blue cheese, and those 2 are the best friends (in salads 🙂 I am addicted to beat spread (blend baked beats with lemon juice, Greek yogurt and seasonings)
Have a question — have you ever cooked sorrel? I have a bunch, and used up all my recipes..
Not I have not actually. Hmmm, I will look into it though. Thankss!!! 🙂
BEEEEEETSSS! I used to hate them, because they kind of taste like the ground. But now I am starting to sort of LOVE THAT. Which is weird, but whatever.
With carbs, butter and brie? This pasta has MY HEART.
Actually I don’t like yellow beets but I love pickles but you have really created such a amazing yellow beets pickles specially you used butter that makes this pickles more tasty I will try.
I’m so with you in the beet love! You totally have to try using beet puree as a natural dye, it’s so gorgeous and I use it all the time for making things pretty n pink. It’s kind of become an addiction.
This pasta looks killer, and I love that your mom is cool with making a bowl of noodles her dinner. She totally sounds like my sister who lives on ramen. So pinned!
I love pickled beets. My mom owned several southern style restaurants in my life. One of her recipes was harvard beets. They were so good. I have never tasted beets any other way. I have never seen any kind of beet but the dark red ones.
I like your mother’s choice–I love pasta with just butter.
But this dish looks wonderful too.
I love beets, especially pickled beets!! Miso, not so much 🙁
http://bloglairdutemps.blogspot.pt/
my favorite way to eat beets is roasted! they taste so much sweeter and more intense that way (: i’ve never seen brie and miso together, but the funky salty miso sounds like it’d go great with the creamy mild brie.