Beet Pasta Pockets filled with Goat Cheese and topped with Butternut Squash Sauce


I have never really liked pasta, I always felt so full and heavy afterwards, but my brother bought me a pasta maker and I cannot stress how much better home-made pasta tastes! Its so good you do not need to pair it with a sauce, if I am eating alone I will just add a little coconut oil and salt and pepper and have it with a salad.

Beet pasta has to be my favourite flavour so far, second to pumpkin and sweet potato! The finished pasta is so vibrant and I love how the subtle earthy flavour still bites through after its cooked. I always use gluten free flour and the combination with the mashed beets is very filling but doesn’t leave you with that food coma feeling afterwards!

Since we are somewhat health conscious we really try to stay away from traditional cream based sauces, and as much as I love tomato sauce, you can only change it up so many ways. To keep it light and fresh while complimenting the earthy taste of the beet pasta I chose to make a butter nut squash sauce and garnish it with fresh chives.



1 Cup Flour

1 Cup Mashed Beets (cooked & cooled)

1 Egg (optional)


1 Package Goat Cheese

1 Tablespoon Chives

Salt & Pepper to Taste


2 Cups Vegetable or Chicken Broth

1 Small Butternut Squash- Pealed & Cubed

1 Onion- Diced

1 Tbsp Coconut Oil

Sage- 1 Table Spoon Diced (Fresh)


1. Mix your mashed cooked beets and egg together and slowly blend in your flour until you form a ball, if its too sticky add more flour by the tablespoon and kneed it for a few minutes until its pliable but not sticking to your fingers. Let it sit covered in a bowl for twenty minutes up to 2 hours.


2.While your pasta is sitting dice an onion and place in a stock pot with a tablespoon of coconut oil and your diced sage, then sauté on medium heat until the onion has softened about one to two minutes.


3. Add your chicken broth and cubed squash and bring to a rolling boil, once its boiling bring back down to medium heat and let it simmer for around twenty to thirty minutes, just until the squash is soft and starts to break down. Remove from heat and set aside until your ready to serve your pasta.

4. In a small bowl mix together your goat cheese, chives, and salt & pepper. Set aside.

5. Roll out your past dough using rolling pin and extra flour to avoid sticking. Then run it through your pasta machine to your desired thickness.


6. Once rolled out, you can use a glass or pasta cutter to cut out your shapes. Add a teaspoon of your filling to each cut out and wrap the pasta cut out around the filling sealing the pocket. I like to use a small dish of water to wet the edges. It helps to seal in the filling.


7. Place your goat cheese packages on parchment paper lined cookie sheets & Pop them into the freezer. As they start to freeze they hold there shape and are so much more manageable. When your ready to use them you can place any extra ones in a zip-lock bag and they wont stick together when you permanently freeze them. I froze half and used the other half for dinner.




8. Boil your water when your ready to cook them and pop them in when its at a full boil, cook for 3 to 4 minutes until they are floating at the top of the water. You may want to do a taste test. Strain & serve with your butter nut squash sauce.

Garnish with fresh chives.

Serves 4.




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