Creamy Roasted Beetroot and Goat's Cheese Penne

Ingredients

• 400 g penne
• 500 g raw beetroot
• 150 g soft goat's cheese
• 100 ml double cream
• 1 red onion
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 4 fresh thyme

Method

1. 1

   Preheat oven to 200°C/fan 180°C. Peel and cube the beetroot and red onion, toss with olive oil, balsamic vinegar, and thyme sprigs, and spread on a baking tray. Roast for 30–35 minutes until tender.

2. 2

   Cook the penne in a large pan of salted boiling water according to packet instructions. Reserve pasta water then drain.

3. 3

   Transfer the roasted beetroot (discard the thyme stalks) to a blender. Add the double cream, half the goat's cheese, and 80ml of pasta water. Blitz until smooth and vivid pink.

4. 4

   Taste the sauce and season well with salt, pepper, and a little more balsamic if needed.

5. 5

   Toss the drained penne through the beetroot sauce, adding more pasta water to loosen.

6. 6

   Serve topped with the remaining crumbled goat's cheese and the roasted onion pieces.