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Pink rigatoni with beet and goat cheese

Silky pink rigatoni coated in creamy beet sauce
Bright garlic and thyme, with a gentle chili kick
Creamy goat cheese melts in, topped with toasty walnut crunch

dinner ⏱ 25 min 520 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts

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v1 · rb0e705f985 20260727Z1751 150 g penne 250 g beet 60 g cream 1 piece garlic 60 g goat cheese 40 g walnut 🍳 boil penne and reserve 3 tbsp cooking liquid 🔪 cut beets into pieces 🍳 blend beets with 3 tbsp cooking liquid until smooth 🔪 peel garlic 🍳 simmer beet purée with garlic until warmed through 🌀 whisk in cream 🌀 add penne to pink sauce and combine 🌀 crumble goat cheese and stir into pasta 🔪 chop walnuts 🍽 garnish with reserved thyme and sprinkle with chili flakes Pink Rigatoni 🎉 thyme to taste garnish chili flake to taste thyme, chili flake cream goat cheese
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Preparation steps

  1. boil penne and reserve 3 tbsp cooking liquid
  2. cut beets into pieces
  3. blend beets with 3 tbsp cooking liquid until smooth
  4. peel garlic
  5. simmer beet purée with garlic until warmed through
  6. whisk in cream
  7. add penne to pink sauce and combine
  8. crumble goat cheese and stir into pasta
  9. chop walnuts
  10. garnish with reserved thyme and sprinkle with chili flakes

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