What's On Blog / Fusilli pasta with beetroot, goat's cheese and pecans

Published by Cook Phillip Park : 04-05-2017

Fusilli pasta with beetroot, goat's cheese and pecans

Fusilli pasta with beetroot, goat's cheese and pecans

SERVES 4   PREP TIME 10 mins   COOK TIME 25 mins


  • Heat the oil in a frypan over low heat. Add the onion and garlic, then cook, stirring, for 10 minutes or until golden but not browned. Add the beetroot and cook for 3 minutes or until warmed through. Remove from heat and season.
  • Meanwhile, cook pasta in a large saucepan of boiling, salted water for 10-12 minutes until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid. Add the reserved cooking liquid to the beetroot mixture and stir to combine, then stir in goat’s cheese, pecans and parsley.
  • Divide pasta among bowls, then top with the beetroot mixture. Drizzle with extra oil, sprinkle with pecorino, then serve.


  • 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, sliced
  • 500g pre-cooked beetroot, cut into 3cm pieces
  • 400g fusilli or other short pasta
  • 200g goat’s cheese, crumbled
  • 1/2 cup (70g) pecans, toasted, chopped
  • 2 tbs chopped flat-leaf parsley leaves
  • Grated pecorino, to serve

Recipe source: http://www.delicious.com.au/recipes/winter-fusilli-beetroot-goats-cheese-pecans/936d0961-3d8a-42f9-b8cd-a41ed92abe24?current_section=recipes&adkit_ref=/recipes/collections/winter-recipes/9c5e5bfe-7fa0-4846-9bb3-a96666cd358e


News Summary

Add a splash of colour to your winter meals with this fusilli pasta with beetroot, goat's cheese and pecans recipe.

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