Caramelized Balsamic Beet Protein Pasta with Creamy Goat Cheese

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This protein-packed pasta recipe is surprisingly simple to make and is bursting with flavor! Not to mention a great way to add in nutrients and antioxidants with mushrooms, brightly colored beets and juicy pomegranate seeds. Toss it all with protein-packed Ancient Harvest Plant-Based Protein Red Lentil Linguine and a simple Balsamic Honey Sauce for a slightly sweet, deliciously filling pasta recipe.


  • 2 boxes Ancient Harvest Plant-Based Protein Red Lentil Linguine
  • ¼ cup olive oil, divided
  • 4 medium golden and red beets, quartered
  • Salt and pepper, to taste
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 cup balsamic vinegar
  • ¼ cup honey
  • ½ teaspoon red pepper flakes
  • Garnish: Whipped goat cheese, pomegranate seeds, red pepper flakes


  1. Preheat the oven to 425° F and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, toss together 2 tablespoons olive oil, beets, salt and pepper. Place on lined baking sheet and roast in oven under beets are tender and lightly charred, about 25 to 30 minutes.
  3. When beets are just about done, prepare the mushrooms, sauce and noodles.
  4. Heat additional 2 tablespoons of in a skillet over high heat. Add mushrooms and cook until they begin to caramelize, about 5 minutes. Stir occasionally and add olive oil as necessary. Reduce heat to medium-low and add garlic, cooking until fragrant, about 2 minutes. Remove to a bowl.
  5. To the same skillet over medium-high heat, add balsamic vinegar, honey and crushed red pepper flakes. Bring to a boil and cook until the balsamic reduces by 1⅓, about 8 minutes. It should be quite sticky.
  6. Bring a pot of water to boil and cook pasta according to package instructions. Drain and set aside.
  7. When sauce is ready, reduce heat to low and stir in mushrooms and pasta, tossing to coat.
  8. Top pasta with roasted beets, creamy goat cheese, pomegranate seeds and red pepper flakes.