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  • Writer's pictureCrystal Munegatto

Balsamic Goat Cheese Pasta

Have you guys ever had balsamic glaze? I’m sure you have... it’s often served over a salads or drizzled atop a fancy pizza. 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 secret to this dish is the caramelizing of the balsamic. It sounds fancy, but it’s actually really easy. Don't let it frighten you away. If I can pull this off....so can you!

// 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

  • pomegranate arils

// Directions:

  1. Preheat the oven to 425 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Season to taste with salt and pepper.

  7. Serve the pasta immediately, topped with roasted beets, goat cheese, and pomegranate arils.

Enjoy my people!

Recipe Source: Half Baked Harvest

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