Creamy casarecce with roasted beet, caramelized onion and goat cheese with pumpkin seeds and dill

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the beet on a baking tray and toss with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until tender and lightly golden on the edges.

2. 2

   While the beet roasts, heat a large skillet over medium-low heat. Add the remaining 15 ml (1 tbsp) olive oil, the butter, and the onion. Cook for 12 to 15 minutes, stirring often, until the onion is deeply golden and caramelized. Add the garlic and cook 1 minute more.

3. 3

   Toast the pumpkin seeds in a small dry skillet over medium heat for 2 to 3 minutes, until they are fragrant and lightly crackly. Remove and set aside.

4. 4

   Bring a large pot of salted water to a boil. Cook the casarecce according to the package directions until al dente, usually 9 to 11 minutes. Before draining, reserve 180 ml (3/4 cup) of the pasta cooking water.

5. 5

   Transfer half of the roasted beet to a blender or food processor. Add the heavy cream, goat cheese, lemon zest, 15 ml (1 tbsp) lemon juice, 60 ml (1/4 cup) pasta cooking water, and half of the dill. Blend until smooth and vividly pink.

6. 6

   Add the beet and goat cheese sauce to the skillet with the caramelized onion, along with the remaining roasted beet. Cook over low heat for 1 to 2 minutes to bring the flavors together. Adjust the texture with more pasta cooking water, a little at a time, until the sauce is creamy and coats the pasta well.

7. 7

   Add the drained pasta to the skillet. Toss for 1 minute so the sauce fills the grooves of the casarecce. Add the remaining salt and more black pepper to taste.

8. 8

   Serve the finished pasta topped with the toasted pumpkin seeds, the rest of the chopped dill, and a little extra lemon zest if desired.