Caramelized balsamic goat cheese pasta

It is so different from any other pasta recipe I’ve made before. First off, it has zero cream, it’s light on the cheese and has only two tablespoons butter. I know, I know, what?!? Even though this caramelized balsamic goat cheese pasta is missing a lot of the indulgent stuff, it has so much flavor and is so quick to make!

If you’re a little confused as to exactly what is in this pasta, let me just tell you all the details. Have you guys ever had balsamic glaze? I’m sure you have, it’s often served over caprese salads or drizzled atop many a pasta dish. Balsamic glaze is technically just reduced balsamic vinegar, pretty much the sauce for this pasta. You do need to have to appreciate balsamic to enjoy this recipe, but if you do, than you absolutely must give this a try!

The reduced and caramelized balsamic is tangy and slightly sweet, it’s quite possibly one of the most delicious sauces to coat pasta in…and when paired with a respectful amount of creamy or whipped goat cheese? Well, the result is pasta dinner PERFECTION!

The secret to this dish is the caramelizing of the balsamic. It sounds fancy, but it’s actually really easy. To start, you quickly cook up some mushrooms and garlic for a little added flavor, then add the balsamic vinegar and simmer until the sauce reduces into a thick, syrup-like sauce. Since we’re using this sauce on pasta, I didn’t let mine get too thick, but if it thickens too much, just thin it with water. Then all you do is add your pasta, toss, add the cheese, roasted beets, and EAT. Easy as can be!

you really need to give this pasta a try. Preferably as soon, maybe even for dinner tonight. Or maybe for your holiday party this weekend? After all, this pasta is rocking some pretty solid holiday colors. Love it!

prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 6 servings
calories 545 kcal

A beautiful main meal that is a little different from your usual heavy pasta dish!

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
1/2 teaspoon crushed red pepper flakes
1/2 cup crumbled goat cheese or whipped goat cheese
pomegranate arils, for serving (optional)
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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!

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