This recipe from Half Baked Harvest is unlike any traditional pasta dishes we’ve recreated in the past, it’s incredibly unique. The sauce is a balsamic reduction which makes it tangy and slightly sweet. Paired with a respectful amount of goat cheese and our HIGH PROTEIN Spaghetti? Well, the result is pasta perfection. If you have an appreciation for balsamic reduction, then this recipe is a must try!
Word of caution – be careful not to over sweeten the balsamic glaze otherwise it will get too sweet.
Preheat the oven to 425* F. Place quartered beets on a baking sheet and toss with 2 tbsp of olive oil, thyme, salt and pepper. Transfer to over and roast for 25030 minutes, until beets are tender (able to easily pierce with a fork).
Meanwhile, bring a large pot of water to boil and add the 250g of Gabriella’s Kitchen™ HIGH PROTEIN Spaghetti – which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Strain the pasta, reserving a small cup of pasta water for later. Put aside.
Melt butter and 2 tbsp of olive oil in a large pan over high heat. Add the mushrooms and cook until they brown on the edges – roughly 5 minutes. Add garlic and cook until fragrant, 30 seconds. Remove mushrooms and garlic from the pan and set aside on a plate. In the same pan, add the balsamic vinegar, honey, crushed chili flakes. Bring mixture to a boil over medium-high heat and cook for 6-8 minutes or until it reduces enough to be sticky to the touch. Turn heat down to low and gingerly stir in the pasta and mushrooms. Mix until all noodles are coated in sauce. If the sauce is too sticky and thick, add small pours of the reserved pasta water.
Serve the pasta immediately with a dollop of goat cheese, a sprinkling of pomegranate seeds, and an extra pinch of chili flakes for a kick. Enjoy!
Post a photo and #GabriellasKitchen to share your meal with us!