Get my newest recipe via email:

Goat Cheese makes a Sassy Simple Sauce

This could be the fastest sauce in the West. Because soft goat cheese makes a Sassy Simple Sauce. All you have to do is stir the soft cheese and some of the pasta cooking water into the hot pasta–and it’s ready to go. Here we have tortellini pasta, plus roasted yellow beets and their greens–and the sassy simple goat cheese sauce. So easy. And delicious!

Tortellini Pasta with Golden Beets and Greens in a Goat Cheese Sauce

We visited our friends in South Lake Tahoe over Labor Day weekend. John and Julie planned 3 full days of fun for six of us–another couple from Salt Lake made the trek as well. We all enjoyed plenty of boating, hiking, biking, dining and toasting to golden and dear friendships.

Early Tuesday morning, east bound back to Utah, we stopped at Trader Joe’s in Carson City. We picked up road salad and some hoppy microbrews, and yes, we brought the beer home–no sampling in the car. We also grabbed a roll of goat cheese and a couple bags of TJ’s dried Italian tortellini–and a few other essentials. (Have you ever noticed how fast a Ben Franklin disappears in Trader Joe’s?)

8 hours later, on the way into town, we picked up our Ranui Gardens CSA box. At home, we popped the golden beets into the oven to roast, saving the beet greens in a jar. The next day I wilted the beet greens with garlic and hot pepper flakes, and boiled up the tortellini. I added chopped roasted golden beets and turned the goat cheese into a simple sassy sauce.

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook, Instagram, and Pinterest?

We’ve known each other for close to 40 years


  • Julie

    Letty, The golden beets and greens and tortellini sounds delishous. We are going to make the spinach frittata with goat chees again. That turned out well. -like that hike we did through Hope Valley. Lots of love, Julie Reply · 7 September, 2012

  • That sounds so delicious! mmmm, it may find it’s way to our table tonight. Reply · 8 September, 2012

5 from 1 vote (1 rating without comment)

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.