Beetroot & Goat Cheese Pasta

A simple creamy pasta with beetroot and goat cheese.

Ingredients

• 250 g suitable pasta
• 2 medium beetroot, cooked and diced
• 100 g soft goat cheese
• 2 tbsp cream cheese, optional for a milder sauce
• 1 tbsp suitable oil
• ½ leek, finely sliced
• 2–3 tbsp milk or pasta cooking water
• 2 tbsp chopped parsley
• Salt to taste

Method

1. Cook the pasta according to the packet directions. Reserve a little of the cooking water, then drain.
2. Heat the oil in a frying pan over medium-low heat.
3. Add the leek and cook gently until soft.
4. Add the cooked beetroot and warm through for 2–3 minutes.
5. Reduce the heat and stir in the goat cheese and cream cheese, if using.
6. Add a little milk or pasta cooking water and stir until you have a light creamy sauce.
7. Add the drained pasta and toss gently until coated.
8. Stir through the parsley and season with salt to taste.
9. Serve warm with a little extra goat cheese or parsley on top if desired.

Food-Intolerance Note

If goat cheese is an issue for amine sensitivity, use the freshest suitable soft cheese you tolerate, or replace some of it with cream cheese for a milder version.