Summer Beet Pasta

Summer Beet Pasta

with Marinated Goat Cheese and Arugula

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This vibrante pasta is full of incredible flavours! Grated beets, create a bright and colourful eating experience. Paired with soft marinated goat cheese and tart arugula, dinner tonight is clean, simple and delightful!

Allergens:Wheat/BléMilk/LaitSulphites/SulfiteTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g



250 g

Pre-Cooked Beets

10 g


56 g

Onion, chopped

10 g


10 g


56 g

Baby Arugula

56 g

Goat Cheese


2 tbsp

Balsamic Vinegar


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories580 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber9 g
Protein17 g
Cholesterol8 mg
Sodium271 mg
Utensilsarrow down iconarrow down icon
Large Pot
Garlic Press
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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When cooking the pasta, starch is released into the water; that starchy pasta water helps to thicken this sauce, without adding extra ingredients!

Wash and dry all produce.* Bring a large pot of salted water to a boil. Mince or grate the garlic. Strip a few rosemary leaves from the stems and finely chop 1 tbsp. Finely chop the chives. Roughly chop the arugula. Wearing kitchen gloves (if you have them, so you don't stain your hands), grate the beets.


Meanwhile, add the fusilli to the boiling water and cook until tender, 10-12 min. In a medium bowl, whisk together half the chives, half the rosemary, 1 tbsp vinegar and 1 tbsp oil. Season with salt and pepper. Add the goat cheese and gently stir to coat. Set aside.


Heat a large non-stick pan over medium heat. Add the walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate and set aside.


Add a drizzle of oil to the same pan, then the onions, garlic and remaining rosemary. Cook, stirring occasionally, until the onions soften, 3-4 min. Meanwhile, when the pasta is tender, reserve 1/2 cup pasta water, then drain the pasta and set aside.


Add beets, fusilli, remaining vinegar and reserved pasta water to the onion-rosemary mixture. Cook, stirring, until the sauce is warmed through and coats the pasta, 1-2 min. Remove the pan from the heat and add the arugula. Stir until wilted, 1-2 min.


Divide the pasta between bowls. Spoon over the marinated goat cheese. Drizzle over the remaining herb oil, then sprinkle over the walnuts and remaining chives.