Roasted Beet Pasta With Chevre Cream, Garlic & Chive is a beautifully colored Fall pasta dish and it is equally delicious! We particularly like the chèvre cream, garlic, and chive sauce to enhance the flavor of the ever so subtle beet flavor of the pasta. Our fresh Pasta Rea pasta cooks in only 3-4 minutes so this is a quick and easy dish for busy week nights or it’s impressive as a dish for entertaining guests. A simple salad and a crusty loaf of bread is the perfect accompaniment to Roasted Beet Pasta.
And if you want to get fancy, mimic the chive “spikes” in our photo!
Roasted Beet Pasta Recipe:
½ gallon water
1 tbsp sea salt
10 ounces PASTA REA Roasted Purple Beet pasta
4 each cloves of roasted garlic, mashed into a paste
2 tsp olive oil
3 ounces white wine
6 ounces heavy cream
5 ounces of a quality soft chevre cheese
2 tbsp. fine grated Romano cheese
2 tbsp. chive, chopped
1 tbsp. fresh lemon juice
Cracked Black Pepper
Bring the water to a rolling boil and add sea salt.
In a medium sauté pan, add the olive oil and garlic. Sauté stirring constantly so not to burn for about 1 minute.
Add white wine and reduce by half.
Add heavy cream and reduce to thicken, add cheese and stir to a smooth consistency.
Cook pasta to al dente and strain, reserving some pasta water. Add strained pasta, salt, lemon juice and chives to the cream and cheese mixture stirring with a large pasta fork until well coated with sauce. You may use some of the pasta water to adjust sauce consistency if needed.
Season to taste with Sea Salt.
Portion pasta evenly on four plates and top with a generous portion of cracked pepper. Serve immediately.