Jo Cooks · by Joanna Cismaru★ 5.0 (3)
Beets And Goat Cheese Pasta
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 32%
CARBS 64G52% OF CAL
5G FIBER0G ADDED0G INTRINSIC46G OTHER13G TOTAL SUGAR
FAT 21G38% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with roasted beets, garlic, and onions pureed into a creamy sauce with goat cheese, finished with pistachios and basil. A vibrant, earthy vegetarian dish.
mainamericanpasta⚙️ food processor🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium red beets (peeled and cut into small 1-inch pieces)
- 1 medium onion (peeled and roughly chopped)
- 1 head garlic
- 3 tablespoons olive oil
- salt and pepper (to taste)
- 4 ounces goat cheese (crumbled)
- ¼ cup vegetable broth (heated)
- 1 tablespoon honey
- 8 ounces pasta (such as penne, uncooked)
- ¼ cup pistachios (crushed)
- 3 fresh basil leaves (sliced)
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 32%
CARBS 64G52% OF CAL
5G FIBER0G ADDED0G INTRINSIC46G OTHER13G TOTAL SUGAR
FAT 21G38% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 391mg
- Total sugar
- 13g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 513mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.