Beet and Goat Cheese Ronzoni® Gluten Free™ Spaghetti

This creamy purple and gluten-free pasta is a fun and delicious dish to try out for your next "Spaghetti Night!"
This creamy purple and gluten-free pasta is a fun and delicious dish to try out for your next "Spaghetti Night!"
Prep Time
10 minutes
Total Time
30 minutes
Complexity
Easy
Servings
4
  • 1. Dye
    10 minutes

    Bring a large pot of salted water to a boil. Set a colander or mesh sieve into the water and add the sliced beet. Allow the beet to steep and dye the water for about 10 minutes, then remove. (Hint: you can chop the boiled beet and add it to your sauce if desired!)

  • 2. Cook
    7-8 minutes

    Add the Ronzoni® Gluten Free™ Thin Spaghetti to the water and cook for about 7-8 minutes, until cooked through but still al dente. Reserve about 1 cup of the starchy pasta water, then strain the pasta.

  • 3. Caramelize
    2 minutes

    Heat a medium pan over medium-high. Add in the butter and cook until it starts to lightly caramelize and smell nutty.

  • 4. Whisk
    5 minutes

    Whisk in all but ¼ cup of the goat cheese and the reserved pasta water to make a creamy sauce.

  • 5. Toss
    5 minutes

    Add the cooked pasta to the pan and toss to coat in the sauce. If the sauce becomes too thick, stir 1 tablespoon of water at a time until you reach the desired thickness.

  • 6. Divide & Serve
    5 minutes

    Divide among 4 bowls and garnish with the remaining goat cheese and a sprinkle of chopped parsley.