Beetroot Pasta Bake with Goats Cheese
A delicious 30 minute, super nutritious pasta dish for a weeknight dinner or to impress guests at a dinner party. Really easy and so good!
What you will need
That is what you will need:
- 320 g pasta short ones, like mini penne, maccheroni, or similar, can use whole wheat if wanted
- 1 large red onion
- 1 tbsp butter
- 500 g cooked beetroot
- 100 g goats cream cheese
- 2 tsp honey
- 1 tbsp mustard
- 60 ml milk or any plant bast milk or milk alternative
- 3 tbsp bread crumbs
How to
That is how it works:
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Bring a large pot with salted water to a boil and cook the pasta according to package instructios. Preheat the oven to 200°C (grill preferably)
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In a pan melt the butter. Thinly slice the onions into rings. Once the butter is hot, add the onions and brown them on high heat for about 8 minutes, until soft, brown and caramelized.
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Peel (if necessary) and cut the beets into chunks. Add them into a food processor or blender, along with the honey, mustard, half of thecaramelized onions, half of the goats cheese, a generous pinch of salt, and the milk or milk alternative. Blend until smooth. If too thick, add a little more milk or water.
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Once the pasta is done cooking, drain it and then add it back into the pot and toss it with the beetroot sauce and the remaining half of the onions. Either divide the pasta mix onto different small oven safe dishes or one large one, whatever you prefer. Top it with small dotllops of the remaining cheese and the breadcrumbs. Bake it in the oven for 10-12 minutes until the cheese is slightly molten and the breadcrumbs turned out crispy. Serve and enjoy!