A Valentine's Day Dinner: Beetroot & Goat's Cheese Pasta

Struggling to find a table at your favourite restaurant this Valentine’s Day? Why not indulge your loved one with a home cooked meal instead. This Beetroot & Goat’s Cheese Pasta dish by Maddy Trueman is bound to put you in the mood for all kinds of affection.

Beetroot and Goat's Cheese Pasta


5 small beetroot, peeled and cut into quarters
1 leek, washed and chopped roughly
4 garlic cloves
3 tbsp olive oil + extra for blending and frying
1 tbsp honey
120g soft goat’s cheese
Salt and pepper to taste
500g rigatoni or pasta of your choice
1 small bunch of sage, leaves picked
1/4 cup toasted walnuts, chopped roughly


1. Preheat oven to 180 degrees. Line a baking tray.

2. Add beetroot, leek and garlic to the baking tray. In a small bowl whisk together honey and olive oil. Pour over vegetables and toss until combined.

3. Bake for 45 minutes or until all vegetables are soft. Allow to cook slightly.

4. Boil a large pot of salted water. Cook pasta as per packet instructions. Drain, setting aside approximately 2 tbsp of the pasta water.

5. Add cooked vegetables to a heat proof blender. Add half of the goat’s cheese, a glug of olive oil a pinch of salt and pepper. Blitz until smooth, adding a dash or water if needed. Stir sauce through the pasta, adding the reserved pasta water. Stir until completely combined.

6. Heat a fry pan over high heat. Add a dash of olive oil and fry sage leaves for one minute or until crispy. Remove from the pan and lay on a sheet of paper towel to soak up any excess oil.

7. Divide pasta into bowls and sprinkle with remaining goat’s cheese. Garnish with toasted walnuts and crispy sage leaves plus a pinch of salt flakes. Enjoy!


This pasta is best enjoyed immediately but will keep in an airtight container in the fridge for 2-3 days. To make this dish gluten free, use your favourite gluten free pasta. To make this dish dairy free, swap out the goat’s cheese for a soft cashew cheese.