Kamut® Pasta with Roasted
If you’re not a beet lover, this recipe may change your mind. The garlic browned butter and creamy goat cheese complements the sweetness of the roasted beets perfectly. Have a lemon handy to help remove beet juice from your hands and cutting board.
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- • 1 Package Kamut® Spaghetti
- • 1 pound beets, peeled and diced
- • 1 Tbsp olive oil
- • ½ cup butter
- • 3 cloves garlic
- • ¼ cup goats cheese
- • salt and pepper, to taste
- Preheat oven to 425°F. Place diced beets on a cookie sheet, top with olive oil, salt and pepper. Bake for 10–20 minutes, or until fork tender. In a large pot of boiling, salted water, cook pasta until al dente, 8–10 minutes. Melt butter in a small saucepan. Crush garlic cloves with the side of a knife, add to butter, swirl until butter begins to brown. Take off heat immediately and pour into food processor, blender or a bowl to use with an emersion blender. Discard garlic or save for another dish. Add beets, goats cheese, salt and pepper to browned butter. Purée until creamy. Toss with pasta and serve while hot.
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