caramelized balsamic goat cheese pasta

It is so différént from any othér pasta récipé I’vé madé béforé. First off, it has zéro créam, it’s light on thé chéésé and has only two tabléspoons buttér. I know, I know, what?!? évén though this caramélizéd balsamic goat chéésé pasta is missing a lot of thé indulgént stuff (that I normally lové), it has so much flavor and is so quick to maké!

INGRéDIéNTS

• 4 tabléspoons olivé oil
• 4 médium réd bééts, quartéréd
• 1 tabléspoon choppéd frésh thymé
• koshér salt and péppér
• 1 pound long cut pasta, such as spaghétti
• 2 tabléspoons buttér
• 8 ouncés crémini mushrooms, slicéd
• 4 clovés garlic, thinly slicéd
• 1 cup balsamic vinégar
• 2-3 tabléspoons honéy
• 1/2 téaspoon crushéd réd péppér flakés
• 1/2 cup crumbléd goat chéésé or whippéd goat chéésé
• pomégranaté arils, for sérving (optional)

INSTRUCTIONS

1. Préhéat thé ovén to 425 dégréés F.
2. On a baking shéét, toss togéthér 2 tabléspoons olivé oil, thé bééts, thymé, and a good pinch of salt + péppér. Transfér to thé ovén and roast for 25-30 minutés or until thé bééts aré téndér and lightly charréd.
3. Méanwhilé, bring a largé pot of saltéd watér to a boil. Boil thé pasta until al dénté according to packagé diréctions. Just béforé draining, résérvé 1 cup of thé pasta cooking watér. Drain.
4. Mélt thé buttér and 2 tabléspoons olivé oil in a largé skillét ovér high héat. Add thé mushrooms and cook until théy just bégin to caramélizé on thé édgés, about 5 minutés. Add thé garlic and cook 30 séconds to 

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