Bardic Balsamic Beets and Goat Cheese Pasta
Ingredients
- 4 tbsp olive oil
- 3 medium red beets quartered
- 2 tbsp dry thyme
- salt
- pepper
- 1 lb spaghetti
- 2 tbsp butter
- 8 oz cremini mushrooms sliced
- 4 cloves garlic minced
Sauce
- 1 cup balsamic vinegar
- 3 tbsp honey
- ½ tsp crushed red pepper flakes
Topping
- ¾ cup crumbled goat cheese or whipped goat cheese
Pairing
- Red wine
Instructions
- Preheat your oven to 425°F (220°C), then mix 2 tbsp of the olive oil, the beets, dry thyme, and salt and pepper to taste in a large bowl. Then put them on a baking sheet and bake for 30 minutes.
- While the beets are baking, boil some salted water over a cooking fire or stove and cook the spaghetti following the directions on the box. Save 1 cup of the pasta water before draining.
- Heat a large skillet over a high heat cooking fire or stove. Melt the butter and remaining 2 tbsp of olive oil, then put in the mushrooms to fry for 5 minutes. Add the garlic and fry another 30 seconds, then remove.
- In the same skillet over medium-high heat, add the sauce ingredients and stir until the sauce begins to boil, then continue cooking and occasionally stirring for 6 minutes or until its sticky.
- Reduce the heat to low and throw in the pasta and mushrooms, stirring to cover it all in the sauce. Pour a little bit of the saved pasta water in to thin it to your liking.
- Serve to your lovely date topped with goat cheese, beets, salt, and pepper, and paired with some red wine. Now roll for persuasion with advantage!
Notes
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