Creamy Beetroot Alfredo with Goat Cheese : A Valentine on Your Plate
This Creamy Beetroot Alfredo with Goat Cheese turns heads with its vibrant pink hue and keeps them coming back with its rich, tangy flavor. Roasted beets are blended into a velvety cream sauce with goat cheese for a slightly sweet, earthy twist on classic Alfredo. It’s the perfect dish for romantic dinners, playful plating, or anyone who loves color as much as comfort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
12 oz fettuccine or pasta of choice
2 medium beets, roasted and peeled
3 tablespoons butter
3 cloves garlic, minced
¾ cup heavy cream
4 oz goat cheese, plus more for garnish
Salt and black pepper to taste
Juice of ½ lemon
Fresh thyme or basil for topping (optional)
Instructions
Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
In a blender, puree roasted beets with goat cheese, cream, and lemon juice until smooth. Add a bit of reserved pasta water to loosen if needed.
In a skillet, melt butter over medium heat and sauté garlic for 1 minute.
Add beet-goat cheese sauce to the skillet and warm gently. Season with salt and pepper.
Toss cooked pasta in the sauce until well coated.
Plate and top with crumbled goat cheese and fresh herbs.
Nutrition
- Calories: 460 |
- Fat: 24g
- Carbohydrates: 46g |
- Protein: 14g