Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

Serves 3-4 | Prep time: 10 minutes | Cook time: 30 minutes

  • 2 medium beets, peeled and halved
  • 1/2 medium cooking onion, diced (~ 3/4 cups)
  • 3 garlic cloves, minced
  • 1 tablespoon avocado oil
  • 1 1/2 cups whole milk
  • 1/2 cup soft goat cheese, herb variety
  • 1/2 package of Kaslo Sourdough Pasta Spaghetti
  • Fresh thyme
  • 1/2 teaspoon salt
  • Pepper

Instructions:

  1. Peel and steam beets until soft (approximately 20 minutes).*
  2. Dice onion and mince garlic. Add the oil in a sauce pan and sauté onion, garlic and 5-10 sprigs of thyme on medium heat until onions are translucent.
  3. Add milk and 1/4 cup of goat cheese to the onion mixture. Reserve the remaining 1/2 cup of goat cheese for serving. Add salt and pepper and simmer for 5 minutes.
  4. Meanwhile, boil a pot of water with a scant of salt. Add Kaslo Sourdough spaghetti and cook to desired firmness (8-10 minutes).
  5. Remove sprigs of thyme from the saucepan and discard. Pour the onion and milk mixture and peeled beets into a high speed blender and blend until smooth.
  6. Drain the pasta. Combine the beet sauce with the pasta and sprinkle the remaining crumbled goat cheese on top.

Serve and enjoy!

*Tip – Pre-peel and steam beets before hand to speed up the cooking process

Shop Now for our Classic Spaghetti Sourdough Pasta!

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