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!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
- 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
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).
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.
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.
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.
Calories: 607kcal | Carbohydrates: 88g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 439mg | Potassium: 613mg | Fiber: 6g | Sugar: 10g | Vitamin A: 340IU | Vitamin C: 7.5mg | Calcium: 278mg | Iron: 2.5mg