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4.48 from 88 votes

Caramelized Balsamic Goat Cheese Pasta.

A beautiful main meal that is a little different from your usual heavy pasta dish!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 595kcal

Ingredients

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!

Nutrition

Calories: 595kcal | Carbohydrates: 78g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 214mg | Potassium: 590mg | Fiber: 4g | Sugar: 19g | Vitamin A: 435IU | Vitamin C: 5.7mg | Calcium: 78mg | Iron: 2.5mg