Beet Cream Pasta with Goat Cheese and Toasted Poppy Seeds
Modified from Honest Cooking.- Ingredients:
- 200 g pasta
- 3 med. beets, peeled and diced
- 3-4 cloves garlic, peeled and chopped
- 2 sprigs thyme
- 4 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 c. vegetable stock
- 1/4-1/3 c. cream
- 1/2 c. parmesan, grated
- 2 oz. herb goat cheese, crumbled
- 1 Tbsp. poppy seeds
- Salt
- Pepper
In a bowl mix together the diced beets with 2 Tbsp. olive oil, thyme, salt and pepper. Place them on a baking sheet and roast at 180C (356F) until tender (about 30-40 minutes). In the last 10 minutes of baking, sprinkle the beets with the garlic and bake them together.
Transfer garlicky beets to a food processor and add balsamic vinegar, 2 Tbsp. olive oil, 1/4 cup grated parmesan and pulse until it gets smooth. Transfer the mixture to a pan and add vegetable stock, cream and the leftover parmesan. Season with salt and pepper and simmer on low temperature while you prepare the rest of the dish.
In a medium sized pan bring water to a boil. Add salt into the boiling water and cook the pasta al dente. Drain and set aside. In a dry non-stick pan toast the poppy seeds in 2-3 minutes.
Pour the beetroot sauce over the pasta and serve immediately. Sprinkle with fresh thyme, the toasted poppy seed, and the crumbled goat cheese.
Serves 2.