Description
Creamy goat cheese and earthy beets mingle in a vibrant pasta dish. Perfect for a weeknight dinner or special occasion.
Ingredients
Units
Scale
- 4 tbsp butter
- 3 medium shallots (minced)
- 4 garlic cloves (minced)
- 6 fresh sage leaves (minced)
- 0.5 cups (118 ml) dry white wine
- 0.5 cups (118 ml) heavy cream
- 0.5 cups (118 ml) chicken or good vegetable broth
- 1.5 lbs (680 g) roasted beets (diced (see note))
- 3 oz (85 g) Bleu de Chèvre (crumbled)
- 1 lbs (454 g) linguine
- Salt and plenty of freshly ground black pepper
- 0.5 cups (118 ml) minced flat-leaf parsley (to garnish, optional)
Instructions
- Melt and lightly brown the butter in a 12-inch skillet over medium-high heat.
- Add shallots, garlic, and sage and cook, stirring frequently, until tender, about five minutes.
- Add wine and simmer briskly until reduced by half.
- Add cream, broth, and beets and simmer for 5 to 10 minutes to create a slightly thickened sauce.
- Crumble in Bleu de Chèvre, reserving some for garnish.
- Taste and season with salt and pepper.
- Cook linguine al dente in well-salted water according to package directions.
- Drain the linguine and toss it into the sauce.
- Stir in parsley and serve immediately.
Notes
- For deeper beet flavor, roast beets with a drizzle of olive oil and balsamic vinegar before dicing.
- If you don’t have white wine, substitute an equal amount of chicken broth or vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the sauce will thicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 50