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)
- Toss the beets, garlic and shallot in olive oil, salt and pepper. Wrap in foil and roast until tender.
- Boil your pasta to package directions and reserve some pasta water.
- Add beets, shallot, garlic, miso, creme fraiche and goat cheese to a blender with a splash of pasta water to blend.
- Puree until very smooth and creamy. Taste and adjust seasoning to your preference.
- Pour the sauce over drained pasta and stir to coat.
- Top with crumbled goat cheese and black pepper. Enjoy!