Caramelized Balsamic Goat Cheese Pasta

Parmesan-Crumbed Lamb Cutlets


  • 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)

On a baking sheet, toss together 2 tablespoons olive oil, the beets, thyme, and a good pinch of salt + pepper. Transfer to the Roasting 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 on the Boiling Plate. 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 on the Simmering Plate. 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 and cook for 5-8 minutes or until the balsamic reduces by about 1/3 and is sticky to touch. 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!

Recipe is by Half Baked Harvest