Beet and Miso Creme Pasta

  • 2 small beets
  • 5 cloves garlic
  • 1 small shallot
  • 3 tbsp CinSoy Miso Paste
  • 2 tbsp Creme fraiche
  • 2 tbsp goat cheese
  • 1 pound pasta (we used calamarata)
  1. Toss the beets, garlic and shallot in olive oil, salt and pepper. Wrap in foil and roast until tender. 
  2. Boil your pasta to package directions and reserve some pasta water. 
  3. Add beets, shallot, garlic, miso, creme fraiche and goat cheese to a blender with a splash of pasta water to blend.
  4. Puree until very smooth and creamy. Taste and adjust seasoning to your preference.
  5. Pour the sauce over drained pasta and stir to coat.
  6. Top with crumbled goat cheese and black pepper. Enjoy!

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