To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.
Now, this is one perfect recipe for the weekend. Wholesome pasta, creamy goats cheese and tangy beetroot will make your mouth water. Because of the cheese, this isn’t as healthy as the other recipes – yet, we’ll be making up for this by packing as many vegetables into this dish as we can, giving you your 5-a-day in the best way possible.
I have an obsession with pasta, and I’m sure that those of you who are reading this do too. There is something particularly comforting about enjoying it in the winter – the filling pasta, the flavours of the vegetables and, of course, the indulgent cheese all make a dish that you can enjoy again and again.
Beetroot and Goats Cheese Tagliatelle (Serves 2)
Two or three handfuls of tagliatelle
Two cooked and peeled beetroots
100g of goats cheese
One red pepper, chopped and de-seeded
One red onion, chopped
Five cherry tomatoes, chopped
A teaspoon of rosemary
A tablespoon of olive oil
Two cloves of garlic, crushed
Half a head of broccoli, chopped up
Into a saucepan, gently heat a tablespoon of olive oil. Slide in your chopped red onion and half of the crushed garlic. Stir until the onion and garlic start to brown, adding your chopped red pepper and the teaspoon of rosemary. Following the pepper, add your tomato slices and the chopped beetroot. Keep the heat to a medium heat as you cook, you don’t want to burn the vegetables. Drop in your broccoli florets and a little seasoning before placing a lid over the top of the saucepan and leaving it to continue cooking for around 5 minutes, so that you really bring out the flavours.
Grab yourself a saucepan and pop in the pasta. Pour enough boiling water to cover and turn your hob onto a medium heat. Cook until soft and drain, setting aside.
Once the vegetables have started to turn brown and soften, pop in your goats cheese and combine along with the last portion of crushed garlic. Remove the pan from the hob and continue to stir through the cheese until it melts into a creamy consistency.
Serve up the pasta, followed by the vegetables in the creamy sauce. Scatter over extra pepper and enjoy with a fresh salad or garlic bread for a fine weekend treat.
Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!