Beetroot and Ribblesdale Goats Cheese Pasta

LunchServes 2

A dish not to be eaten when wearing white!  This deliciously fresh Beetroot and Ribblesdale Goats Cheese Pasta recipe from the team at Harrogate based farm shop Fodder, uses a host of locally sourced ingredients to create a dish with the ultimate earthy crunch! For more recipe inspiration visit:


3 Large Purple Beetroots
1 Packet of Yorkshire Pasta Tortiglioni
600ml True Foods Stock of your choice
300ml Longley Farm Double Cream
3 Tbsp Fresh Thyme
2 Shallots
4 Garlic Farm Garlic Cloves (grated)
2 Sticks of Celery
50g Longley Farm Salted Butter (room temp)
50g Longley Farm Salted Butter (cubed, cold)
1 Pinch of Sugar
Salt and Pepper

To serve
Candy Beetroots (pink and golden)
15g Ribblesdale Goats Cheese
½ Lemon Zest




  1. Using gloves, peel and chop your purple beetroot and place into a large pan. Add the chicken stock and boil until soft. Strain the stock and save for later.
  2. Set the softened beetroot into a food processor to cool. In a frying pan fry your shallots, garlic and celery with some of the room temperature butter on a low/medium heat until softened. Add this mixture into the food processor along with the rest of your sauce ingredients and the room temperature butter. Blend for at least 2 minutes until smooth.
  3. Sieve the mixture directly into a pan and discard what’s left in the sieve. Season with a little lemon juice, salt and pepper and add the remaining cold butter. Stir continuously to get a lovely glossy finish.
  4. Boil some salted water and cook your pasta according to the instructions on the packet. Drain and add the pasta directly into the sauce.
  5. Serve with thinly sliced candy beetroot, micro herbs, a little lemon zest and extra crumbled goat’s cheese on top.