Walnut Pesto Rotini with Roasted Beets and Goat Cheese

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Looking for a gluten-free pasta dish that is craveable? This Walnut Pesto Rotini with Roasted Beets and Goat Cheese is loaded with flavor and made with plant-based pasta from Modern Table that everyone will love, whether they are gluten-free or not.

Earlier this year I discovered that I was sensitive to gluten. My Celiac test came back normal, but my daughter (who has been having stomach issues for a while) had a celiac test come back high. We’re still going through testing for both of us, but in the meantime, it was clear that even though I am not Celiac, I definitely react to gluten. The downside of that is that finding a great gluten-free pasta can be a bit of a challenge.

Modern Table’s line of plant-based and protein-packed pasta changes everything. It has the perfect texture, amazing flavor, and All pastas are lentil-based and contain complete proteins – meaning they have the 9 essential amino acids our bodies need for strong energy, good digestion, and muscle health. I love that Modern Table makes it so much easier to pack some extra nutrition into your meals and they are all vegan, non-GMO, and gluten-free.

For this pasta dish, we combined some of my favorite fall flavors. I LOVE goat cheese and the combination of slightly sweet roasted beets with walnut pesto and just a squeeze of lemon is absolutely amazing.

Walnut Pesto Rotini with Roasted Beets and Goat Cheese Ingredients

Modern Table Rotini Pasta
2 large beets
1/4 cup goat cheese, crumbed
1-2 fresh lemons
3 cups fresh greens (I used a combination of spinach and fresh basil)
2 cloves of garlic
1/2 cup walnuts
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup olive oil

Walnut Pesto Rotini with Roasted Beets and Goat Cheese Preparation

This dish is so easy to make start with the pesto. You can buy pre-made pesto but I just love the flavor you can get when you make it fresh.

Add the greens, garlic, walnuts, parmesan cheese, salt, and pepper to your food processor. Pulse until coarsely chopped.

Drizzle olive oil in and blend until smooth. Set aside.

To roast your beets, preheat the oven to 425°. Peel and chop the beets into pieces that are about the same size.

Layer them on a baking sheet that has been lined with parchment paper and roast for about 10-12 minutes or until a fork goes in easily.

Cook the Modern Table Rotini according to the directions on the package. Once cooked, drain the pasta and mix with some of the pesto.

Top the pasta with roasted beets, crumbled goat cheese, and a squeeze of lemon.

This dish is so easy to make and tastes amazing. I love that I can now enjoy gluten-free pasta that has the texture of traditional pasta. My family couldn’t even tell the difference!