Dinner/ Pasta/ Recipes/ Vegetarian

Roasted Beetroot One-Pot Pasta with Goat’s Cheese

This roasted beetroot one-pot pasta is finished with a spoonful of goat's cheese. It's so easy and looks amazing, this dish is perfect comfort food! #beetroot #pasta #vegetarian #comfortfood

This roasted beetroot one-pot pasta is finished with a spoonful of goat’s cheese. It’s so easy and looks amazing, this dish is perfect comfort food!

This roasted beetroot one-pot pasta is finished with a spoonful of goat's cheese. It's so easy and looks amazing, this dish is perfect comfort food! #beetroot #pasta #vegetarian #comfortfood

So this roasted beetroot one-pot pasta came about entirely by accident. I had every intention of making a beetroot and goat’s cheese risotto. We’d got all the ingredients ready and one weeknight when I was in on my own I thought it would be the perfect comfort food dish to make for my dinner for one.

This roasted beetroot one-pot pasta is finished with a spoonful of goat's cheese. It's so easy and looks amazing, this dish is perfect comfort food! #beetroot #pasta #vegetarian #comfortfood

I’d started the risotto, the beetroot was in the oven and the onion and garlic was sizzling on the hob and I was on the brink of putting my rice in the pot. I reached up to the cupboard to grab the risotto rice and shock, horror, we were out of risotto rice! Will had managed to forget to tell me that our food order has come without the rice.

This roasted beetroot one-pot pasta is finished with a spoonful of goat's cheese. It's so easy and looks amazing, this dish is perfect comfort food! #beetroot #pasta #vegetarian #comfortfood

I was stumped. What could I do? I had the beetroot roasting and the onions cooking. I couldn’t waste those ingredients so I needed to think of something quickly. Then I thought, how about essentially making the risotto but instead of adding rice using spaghetti. It sounded like it might work or it might be a horrible sloppy mess. I figured I’d go for it and I ended up with this amazing, vibrant and delicious dish!

This roasted beetroot one-pot pasta is finished with a spoonful of goat's cheese. It's so easy and looks amazing, this dish is perfect comfort food! #beetroot #pasta #vegetarian #comfortfood

I added a glug of white wine, spaghetti and stock and let everything bubble away for 10 minutes until the spaghetti was cooked. Then I just added in the roasted beetroot, goat’s cheese and served it all with a sprinkling of parmesan. YUM. When Will arrived home he had a helping and loved it, honestly he’s still bringing it up weeks later. It really is that good!

This roasted beetroot one-pot pasta is finished with a spoonful of goat's cheese. It's so easy and looks amazing, this dish is perfect comfort food! #beetroot #pasta #vegetarian #comfortfood

This roasted beetroot one-pot pasta is finished with a spoonful of goat's cheese. It's so easy and looks amazing, this dish is perfect comfort food!
5 from 4 votes
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Roasted Beetroot One-Pot Pasta with Goat's Cheese

This roasted beetroot one-pot pasta is finished with a spoonful of goat's cheese. It's so easy and looks amazing, this dish is perfect comfort food!

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 629 kcal
Author Amy

Ingredients

  • 5 Beetroot Heads peeled and chopped
  • 2 tbsp Olive Oil
  • Salt and Pepper
  • 1 tbsp Butter
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • Glug White Wine
  • 400 g Spaghetti
  • 1 litre Vegetable Stock
  • 2 tbsp Goat's Cheese
  • 75 g Parmesan grated

Instructions

  1. Start by prepping your beetroot. Preheat the oven to 200°C. Put the beetroot in a roasting tin with half the olive oil and a sprinkling of salt and pepper. Mix everything together and put in the oven. Roast for 45 minutes to an hour (check with a knife to see if they're done, the beetroot should be very soft).

  2. Shortly before the beetroot is ready heat the second tablespoon of olive oil and the butter over a medium heat. Once the butter has melted add the onion, cook until soft. Add the garlic, cook for two more minutes then add the wine and increase the temperature. 

  3. Let it bubble away until the wine has evaporated then add the spaghetti. Pour in the vegetable stock and make sure the spaghetti gets completely covered by the stock. Add salt and pepper to taste. Bring to the boil, put a lid on the pot and cook for 8-10 minutes until the pasta is tender and most of the liquid has been absorbed.

  4. Take the beetroot out of the oven and lightly mash with a fork or potato masher so that you have some mashed and some whole pieces. Add that to the pasta along with the goat's cheese and parmesan. Stir everything through and serve with extra parmesan. 

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS ROASTED BEETROOT ONE-POT PASTA?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

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10 Comments

  • Reply
    Sandi
    30/10/2017 at 10:49 PM

    That creamy sauce looks delicious in that pasta!

    • Reply
      Amy
      31/10/2017 at 8:41 PM

      Thanks Sandi 🙂

  • Reply
    Luci's Morsels
    30/10/2017 at 11:29 PM

    Yummy! You had me at goat cheese! I have to to try this!

    • Reply
      Amy
      31/10/2017 at 8:41 PM

      Thanks Luci 🙂

  • Reply
    Laura
    31/10/2017 at 5:06 AM

    Funny, it has happen to me a couple of time that half way into I was missing a key ingredient, but again this is how a lot of delicious recipes were invented. Your Spagetti Risottati (that is how we call them in Italy) look very good

    • Reply
      Amy
      31/10/2017 at 8:40 PM

      Thanks Laura! Yes, definitely 🙂

  • Reply
    Brian Jones
    31/10/2017 at 7:12 AM

    That looks great beetroot and goats cheese are such a classic combination, great colour too!

    • Reply
      Amy
      31/10/2017 at 8:39 PM

      Thanks Brian 🙂

  • Reply
    Emily
    31/10/2017 at 11:12 AM

    What a great colour, I love the sound of this, beetroot and goats cheese are such a great combo!

    • Reply
      Amy
      31/10/2017 at 8:39 PM

      Thanks Emily, I agree!

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