Get ready to transform your dinner table with a show-stopping Italian recipe that's as beautiful as it is delicious! This Beetroot and Goats Cheese Orecchiette isn't just a meal—it's a culinary masterpiece that combines the earthy sweetness of beetroot, the creamy tang of goats cheese, and the perfect al dente pasta into one irresistible dish. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises to elevate your home cooking game and tantalize your taste buds with every colorful, flavor-packed bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g orecchiette pasta
- 2 medium beetroot, cooked and diced
- 150g goats cheese, crumbled
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Begin by preparing all your ingredients. Ensure the beetroot is cooked and diced into small cubes. Crumble the goats cheese and set it aside. Mince the garlic and wash the fresh basil leaves for garnish.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the orecchiette pasta. Cook according to the package instructions, usually around 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
- Add the diced beetroot to the skillet with the garlic. Stir gently to combine and cook for an additional 5 minutes, allowing the beetroot to warm through and absorb the garlic flavor.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta. Add the drained orecchiette to the skillet with the beetroot and garlic. Toss everything together to combine.
- If the mixture seems dry, gradually add some of the reserved pasta water until you reach your desired consistency. Season with salt and pepper to taste.
- Remove the skillet from heat and gently fold in the crumbled goats cheese, allowing it to melt slightly into the pasta and create a creamy texture.
- Serve the orecchiette warm, garnished with fresh basil leaves. Drizzle with a little extra olive oil if desired, and enjoy your Beetroot and Goats Cheese Orecchiette!
Tips
- Choose Fresh Ingredients: Use fresh, high-quality goats cheese and pre-cooked beetroot for the best flavor and texture.
- Don't Overcook the Pasta: Aim for al dente by testing the pasta a minute before the package instructions suggest.
- Reserve Pasta Water: The starchy water helps create a silky sauce and helps ingredients stick together.
- Gentle Cheese Folding: Add crumbled goats cheese off the heat to prevent over-melting and maintain its creamy texture.
- Garnish Generously: Fresh basil isn't just decoration—it adds a bright, aromatic finish to the dish.
- Temperature Matters: Serve immediately while the pasta is warm to enjoy the best blend of flavors and textures.
Nutrition Facts
Calories: 476kcal
Carbohydrates: g
Protein: 17g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
