Beet and Goat Cheese Pasta
Ruby-red fresh pasta tossed in a creamy goat cheese sauce and finished with arugula, toasted walnuts, fresh herbs, and balsamic glaze.
Some pasta dishes are just as beautiful as they are delicious, and this Beet and Goat Cheese Pasta is one of them. Pasta by Val’s handcrafted Beet Pasta has a naturally vibrant ruby-red color created by real roasted beets folded directly into the dough. There are no artificial colors or additives—just fresh ingredients that give the pasta its distinctive appearance and subtle earthy sweetness. For this recipe, the pasta is tossed in a silky sauce made with goat cheese, garlic, olive oil, Parmesan, and reserved pasta water. The goat cheese brings a creamy tang that balances the natural sweetness of the beets without hiding the pasta’s flavor or color. Peppery arugula, toasted walnuts, fresh thyme, and balsamic glaze add contrast and texture. The result is a simple but elegant meal that can be prepared in about 30 minutes. It is impressive enough for a dinner party but easy enough to make on an ordinary weeknight.
Ingredients
For the Pasta
- 1 package Pasta by Val Fresh or Dry Beet Pasta
- 5 ounces soft goat cheese, room temperature
- ¼ cup freshly grated Parmigiano-Reggiano
- 1 small shallot, finely minced
- 2 cloves garlic, finely minced
- 1 tablespoon extra-virgin olive oil
- ½ cup reserved pasta cooking water, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt, plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- Pinch of crushed red pepper flakes, optional
- 2 loosely packed cups baby arugula
- ½ cup walnuts, lightly toasted and roughly chopped
For Garnishing
- Additional crumbled goat cheese
- Toasted walnuts
- Baby arugula
- Fresh thyme leaves
- Shaved Parmigiano-Reggiano
- Freshly cracked black pepper
- Lemon zest
- Balsamic glaze
- Extra-virgin olive oil
Optional Additions
- 1 cup roasted beet wedges
- Sautéed mushrooms
- Caramelized onions
- Roasted butternut squash
- Crispy prosciutto
- Grilled chicken
- Roasted salmon
Pasta Cook Times — Fresh vs Dry
This recipe works with Val’s fresh Beet Pasta or dry Beet Pasta. Times are different, so check which you have before you start:
- Fresh Beet Pasta: 2–3 minutes in well-salted boiling water. Have sauce and toppings ready before the pasta goes in.
- Dry Beet Pasta: 9–11 minutes, stirring occasionally. Taste a strand before draining.
Always reserve pasta water before draining. Do not rinse the pasta. Shop fresh pasta · Shop dry pasta
How to Make Beet and Goat Cheese Pasta
Toast the Walnuts
Place the walnuts in a dry skillet over medium-low heat.
Toast for approximately 3 to 5 minutes, stirring frequently, until fragrant and lightly golden.
Transfer the walnuts to a cutting board. Allow them to cool slightly, then roughly chop them.
Watch the walnuts carefully because they can burn quickly.
Prepare the Goat Cheese Mixture
Place the softened goat cheese in a medium mixing bowl.
Add grated Parmigiano-Reggiano, lemon juice, fresh thyme, black pepper, and a small pinch of salt.
Mash the ingredients together with a fork until combined.
The mixture may still be fairly thick at this stage. The hot pasta cooking water will transform it into a creamy sauce later.
Sauté the Shallot and Garlic
Heat the olive oil in a large skillet over medium-low heat.
Add the minced shallot and cook for approximately 2 to 3 minutes, stirring occasionally, until softened and translucent.
Add the garlic and optional crushed red pepper flakes.
Cook for approximately 30 seconds, just until the garlic becomes fragrant.
Do not allow the garlic to brown.
Reduce the heat to low while the pasta cooks.
Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add Val’s Beet Pasta and cook until al dente. Fresh pasta: approximately 2–3 minutes. Dry pasta: approximately 9–11 minutes, stirring occasionally. Taste a strand before draining. Reserve pasta water as directed in the next steps and do not rinse the pasta.
Before draining, reserve at least ½ cup of the hot pasta cooking water.
Drain the pasta gently. Do not rinse it.
Make the Goat Cheese Sauce
Slowly whisk approximately ¼ cup of the hot pasta water into the prepared goat cheese mixture.
Begin with a few tablespoons and continue adding water until the mixture becomes smooth and creamy.
The sauce should be loose enough to coat the pasta but not watery.
Add more reserved pasta water as needed.
Combine the Pasta and Sauce
Transfer the drained pasta directly to the skillet containing the shallot and garlic.
Remove the skillet from direct heat.
Pour the goat cheese sauce over the pasta and gently toss until every noodle is lightly coated.
Add additional pasta water, one tablespoon at a time, until the sauce becomes glossy and evenly distributed.
Keeping the skillet away from high heat helps prevent the goat cheese from becoming grainy.
Add the Arugula and Walnuts
Add approximately three-quarters of the toasted walnuts and most of the baby arugula.
Gently toss the pasta for approximately 30 seconds.
The residual heat should soften the arugula slightly while allowing it to retain its fresh color and peppery character.
Taste and adjust the seasoning with additional salt, black pepper, lemon juice, or Parmesan.
Garnish and Serve
Divide the pasta among four shallow bowls.
Finish each serving with crumbled goat cheese, remaining toasted walnuts, fresh arugula, fresh thyme leaves, shaved Parmesan, freshly cracked black pepper, a small drizzle of balsamic glaze, and a light drizzle of extra-virgin olive oil.
Serve immediately.
Val’s Tips for Perfect Beet Pasta
- Prepare the Sauce Before Cooking the Pasta — Fresh pasta cooks in 2–3 minutes; dry pasta needs 9–11 minutes. Have the goat cheese mixture, toasted walnuts, shallots, and garnishes ready before placing the pasta in the water.
- Use Room-Temperature Goat Cheese — Cold goat cheese is harder to blend and may create a lumpy sauce. Allow it to soften slightly before mixing.
- Reserve Plenty of Pasta Water — The hot, starchy cooking water turns the goat cheese into a smooth sauce and helps it cling to the noodles. Reserve more than you think you will need.
- Keep the Sauce Off High Heat — Goat cheese can become grainy when overheated. Remove the skillet from direct heat before adding the sauce.
- Do Not Overcook the Pasta — Fresh pasta cooks in approximately 2–3 minutes; dry pasta cooks in approximately 9–11 minutes. Drain it as soon as it becomes tender but still has a little bite.
- Add the Arugula Last — Fold the arugula into the pasta immediately before serving. The goal is to wilt it slightly without completely cooking it.
- Use Balsamic Glaze Sparingly — Balsamic glaze should accent the pasta rather than dominate it. A light drizzle is enough to bring out the sweetness of the beets.
- Preserve the Pasta’s Color — A lighter sauce allows the ruby-red color to remain visible. Avoid covering the pasta with too much cheese sauce.
Why This Combination Works
Earthy Beet Pasta — Beets have a natural earthy sweetness that gives the pasta depth without making it taste overly sweet. Val’s pasta receives its vivid color from real roasted beets rather than artificial coloring.
Tangy Goat Cheese — Goat cheese provides acidity and creaminess. Its bright tang balances the sweetness of the beet while creating a rich sauce without requiring a large amount of heavy cream.
Toasted Walnuts — Walnuts add crunch and an earthy, slightly bitter note that connects the beet pasta and goat cheese.
Peppery Arugula — Arugula keeps the dish from feeling too rich. Its fresh, peppery flavor adds contrast to the creamy cheese and sweet beet notes.
Balsamic Glaze — Balsamic vinegar and beets share a natural sweet-and-tangy compatibility. A restrained drizzle gives the finished dish an elegant, slightly acidic finish.
Fresh Thyme — Thyme adds a subtle herbal aroma without overpowering the pasta. It works especially well with goat cheese, walnuts, and roasted vegetables.
Recipe Variations
Brown Butter Version
Replace the olive-oil-based sauce with brown butter. Melt 5 tablespoons of unsalted butter in a skillet over medium heat until nutty. Add fresh sage leaves, then toss with the Beet Pasta.
With Roasted Beets
Add roasted red or golden beet wedges to the finished dish. This version has a stronger beet flavor and works especially well for fall or holiday entertaining.
With Mushrooms
Sauté 8 ounces of sliced cremini, shiitake, or oyster mushrooms until browned. Add them to the pasta before folding in the arugula.
With Caramelized Onions
Slowly cook one thinly sliced yellow or red onion in olive oil or butter until deeply golden. Caramelized onions enhance the pasta’s natural sweetness.
With Crispy Prosciutto
Place thin slices of prosciutto in a skillet and cook until crisp. Break them into pieces and scatter them over the finished pasta.
With Chicken
Add sliced grilled or pan-seared chicken breast. Season the chicken simply with olive oil, salt, black pepper, garlic, and fresh thyme.
With Salmon
Serve the pasta with roasted or pan-seared salmon. The richness of the salmon works particularly well with goat cheese, lemon, arugula, and beets.
With Pear
Add thin slices of ripe pear immediately before serving. Pear adds sweetness and freshness, making this variation especially appropriate for a fall dinner or holiday gathering.
With Pistachios
Replace the walnuts with roasted pistachios. Their green color creates a striking visual contrast against the ruby-red pasta.
Serving Suggestions
Serve Beet and Goat Cheese Pasta with:
For entertaining, present the pasta on a large white serving platter. Arrange the garnishes intentionally across the top rather than mixing everything into the sauce. This allows the ruby pasta, white goat cheese, green arugula, and toasted walnuts to remain visually distinct.
Storage and Reheating
Refrigerating Leftovers: Transfer leftover pasta to an airtight container and refrigerate promptly. For the best quality, enjoy it within two days. The sauce will thicken as it cools, and the arugula will soften during storage.
Reheating on the Stovetop: Place the pasta in a covered skillet over low heat. Add 1 to 2 tablespoons water, a small splash of milk or cream (optional), and a few drops of olive oil. Warm gently, tossing occasionally. Avoid high heat because it can make the goat cheese sauce separate or become grainy.
Reheating in the Microwave: Place the pasta in a microwave-safe dish and add a tablespoon of water. Cover loosely and warm in short intervals, stirring between each interval.
Freezing: Freezing the fully assembled dish is not recommended. The goat cheese sauce may separate, and the arugula will lose its texture. Pasta by Val recommends dusting the uncooked fresh pasta with semolina, laying it flat on a tray until firm, and then transferring it to a freezer-safe bag. Cook it directly from frozen, adding approximately one to two minutes to the cooking time.
Frequently Asked Questions
Make It with Pasta by Val Beet Pasta
Naturally vibrant. Freshly handcrafted. Bring home Val’s naturally ruby-red Beet Pasta and create a restaurant-worthy dinner in approximately 30 minutes.
Shop Beet Pasta