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Tagliatelle with beetroot in goat's cheese sauce

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Ingredients for 2 servings:

  • 200 g tagliatelle, preferably fresh
  • 500 g beetroot, cooked
  • 150 g goat’s cheese
  • 2 tsp honey
  • ½ tsp rosemary, ground
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

WW suitable

Cook pasta according to package instructions until al dente and drain. Meanwhile, coarsely grate the beetroot. Heat the honey in a pan until melted, then stir in the goat’s cheese. Season with rosemary, salt, and pepper. Add the dripping-wet pasta to the pan along with the beetroot and mix. If the sauce is too thick, add a little pasta water. A lamb’s lettuce goes wonderfully with this. It’s a light and quick dish that I like to prepare after work.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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