Are you partial to the combination of goat cheese and beetroot? Then do not pass by this bright recipe! And do not be confused by the poppy - it will add a special zest to the dish!
It is necessary
- Serves 4:
- - 1 large red beet;
- - 4 tablespoons olive oil;
- - 440 g spaghetti;
- - 4 tsp poppy;
- - 4 cloves of garlic;
- - 200 g of goat cheese;
- - 120 ml of water in which the spaghetti was cooked;
- - salt, black pepper and hard cheese to taste.
Instructions
Step 1
Pre-bake the beets in foil until tender. It takes me a little over an hour in an oven preheated to 200 degrees. Willingness to check with a knife: the beets should be soft. Then cool the vegetable, peel and grind in mashed potatoes.
Step 2
Boil the pasta, according to the instructions on the pack. Drain in a colander, but save 120 ml of water for the sauce.
Step 3
We warm up a thick-walled frying pan and throw the poppy into it. Keep on fire for 2 - 3 minutes, and then add olive oil, finely grated garlic, beets, spices to taste, water and crumbled goat cheese. Cook over medium heat, stirring occasionally, until cheese dissolves. Add the pasta to the sauce, heat for a minute over high heat and serve, sprinkling with hard cheese (ideally, "Parmesan"). Bon Appetit!
