Tangy Caramelized Balsamic Goat Cheese Pasta!
Balsamic pasta: cook this incredible dish with caramelized beets and mushrooms. A perfect blend of sweet and savory for a memorable meal.
Ingredients
- 4 tablespoons olive oil
- 4 medium red beets, quartered
- 1 tablespoon chopped fresh thyme
- kosher salt and pepper
- 1 pound long cut pasta, such as spaghetti
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, thinly sliced
- 1 cup balsamic vinegar
- 2-3 tablespoons honey
Instructions
- Preheat the oven to 425 degrees F.
- On a baking sheet, toss together 2 tablespoons olive oil, the beets, thyme, and a good pinch of salt + pepper. Transfer to the oven and roast for 25-30 minutes or until the beets are tender and lightly charred.
- Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente according to package directions. Just before draining, reserve 1 cup of the pasta cooking water. Drain.
- Melt the butter and 2 tablespoons olive oil in a large skillet over high heat. Add the mushrooms and cook until they just begin to caramelize on the edges, about 5 minutes. Add the garlic and cook 30 seconds to 1 minute or until fragrant. Remove the mushrooms and garlic from the skillet and place on a plate. To the same skillet, add the balsamic vinegar, honey and crushed red pepper flakes. Bring to a boil over medium high heat and cook for 5-8 minutes or until the balsamic reduces by about 1/3 and is sticky to touch. Reduce the heat to low and stir in the pasta and mushrooms. Toss to coat, if the sauce seems too thick, thin it with a little of the pasta cooking water. Season to taste with salt and pepper.
- Serve the pasta immediately, topped with roasted beets, goat cheese, and pomegranate arils (if using). Eat!
Notes
- For best results, use a good quality balsamic vinegar; it makes a huge difference in the glaze's flavor.
- When caramelizing mushrooms, ensure the skillet is hot and don't overcrowd it to achieve a nice sear.
- Leftover balsamic pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or vegetable broth to loosen the sauce, avoiding the microwave if possible to maintain texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When caramelizing mushrooms, ensure the skillet is hot and don't overcrowd it to achieve a nice sear.
- Leftover balsamic pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or vegetable broth to loosen the sauce, avoiding the microwave if possible to maintain texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.