Beef

Pot Roast Pasta with Green Magic Sauce

at a glance
Cook Time 1 hour
Servings 10 to 12 servings
5 — Votes 2 votes

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This crowd-pleasing pot roast pasta calls for a simple garlic pot roast, gluten-free pasta, caramelized pearl onions, and the most decadent goat cheese and cilantro cream sauce.

Pot Roast Pasta with Green Magic Sauce

Pot Roast Pasta with Green Magic Sauce

This decadent pot roast pasta with green magic sauce isn’t your every night meal. It’s a special occasion meal, to be made and enjoyed when you really want to put a plate on the table that says: I made this with love and LOTS OF IT! Inspired by one of my most favorite meals in a restaurant, this pot roast pasta relies on my new recipe for an Instant Pot Pot Roast, a bed of your favorite gluten-free noodles (feel free to substitute mashed potatoes or rice), some roasted pearl onions + garlic, and the most amazing sauce I’ve ever tasted. This dish is nothing short of magic. It’s unique, filling, and sure to make for happy kitchen customers.

While the roast and pasta are pretty simple on their own, the other two components (roasted onions + magic sauce) aren’t very complicated either. Pearl onions are tossed with cloves from an entire head of garlic in some high quality olive oil. Once sprinkled with salt, they head to the oven and emerge about 45 minutes later as caramelized flavor bombs.

The green magic sauce ….is everything. It’s also extremely decadent. Making strategic use of butter, heavy cream, and goat cheese, this sauce will earn you a reputation as one DANG GOOD COOK. The sauce and pasta are the reasons why I like to issue a “enjoy moderately” disclaimer with this recipe. The pasta and the sauce are ALSO the reasons why I’ll be returning to this recipe for every home-celebrated special occasion from here out!

Pot Roast Pasta with Green Magic Sauce

Pot Roast Pasta with Green Magic Sauce

The sauce starts off by melting butter and the goat cheese together in a skillet. Heavy cream is whisked in and set to simmer. Meanwhile, blend together 1 (or 2 …or 3) deseeded jalapenos, an entire head of cilantro (leaves and stems), and 2 limes worth of juice. Blend WELL, until it is entirely smooth and bright, bright green. Pour this freshness in with the simmering pot of cream, whisk to combine, and then season. VOILA …you’ve just made magic sauce.

Note: if you do not tolerate dairy, you can try substituting full-fat coconut milk for the cream and coconut butter for the goat cheese. Though I haven’t tried the modification myself, that’s where I’d first start.

To serve this pot roast pasta with green magic sauce, simply plate as one entire batch or serve it up in individual bowls. I recommend layering first with the pasta, then slightly shredded pot roast, then roasted onions/garlic, a generous drizzle of the green magic sauce, a sprinkle of fresh pepper, and fresh sprig of cilantro to finish.

Pot Roast Pasta with Green Magic Sauce

By: Cassy
5 — Votes 2 votes
Cook Time: 1 hr
Servings: 10 to 12 servings

Ingredients  

  • 1 batch of Instant Pot Pot Roast slightly shredded
  • 1 pound frozen pearl onions I found mine at Trader Joe's
  • 1 head garlic peeled
  • 3 tablespoons olive oil divided
  • 12 ounces gluten-free spaghetti or other pasta
  • 2 tablespoons butter
  • 4 ounces goat cheese
  • 1/2 cup heavy cream
  • 1 to 2 jalapenos deseeded
  • 1 head fresh cilantro
  • 2 limes juiced (about 1/4 cup)
  • 1 teaspoon fine sea salt divided, or to taste
  • cracked black pepper to taste
  • fresh cilantro for garnish

Instructions

  • Prepare the Instant Pot Pot Roast and set aside.
  • Toss the onions and peeled garlic cloves in 2 tablespoons olive oil then spread out on a rimmed baking sheet. Sprinkle with half of the sea salt and bake at 375 F for 45 minutes, or until they start to brown on top. Remove from oven and set aside once finished.
  • For the pasta, follow the directions on the packaging to cook. Once cooked, toss with 1 tablespoon olive oil and set aside.
  • For the sauce, melt the butter in a large skillet with the goat cheese and heavy cream. Whisk to combine and bring to a simmer. In a small blender, blend the jalapenos, cilantro, and lime juice together until smooth (at least 1 full minute). Pour the cilantro mixture into the pan and whisk to combine. Add the 1/2 teaspoon of sea salt, stir, and taste. Add more salt and pepper as you like.
  • To plate, layer first with the pasta, then the pot roast, then roasted onions/garlic, a generous drizzle of the green magic sauce, a sprinkle of fresh pepper, and fresh sprig of cilantro to finish.
  • Enjoy!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Jillian C. says

    Jillian C. —  02/20/2017 At 20:51

    Hi Cassy! I’m planning on making this for company tomorrow night. Would it be ok to make the sauce a little ahead of time and then reheat? I cannot wait to try this out! Thanks & Gig’em! =]

    • Cassy says

      Cassy —  03/01/2017 At 09:36

      You can! I hope the dinner was awesome!

  2. Debbie says

    Debbie —  02/22/2017 At 11:49

    I made this the other night with just a few changes – I used the crockpot for the roast and subbed boursin cheese for the goat cheese. HOLY CREAMY deliciousness. After I seared the meat, the whole house smelled like perfectly cooked steak all day. I was dying to dig into this. The sauce and the onions take this pot roast to a whole new level!!!

    • Cassy says

      Cassy —  03/01/2017 At 09:33

      I’m so glad you liked it!!

  3. Cassie says

    Cassie —  02/27/2017 At 09:26

    This was SO GOOD!!!! That magic green sauce is seriously the best! I made this for my brothers 27th birthday and it was a hit! I put the green sauce on my eggs the next day!

    • Cassy says

      Cassy —  03/01/2017 At 09:32

      Awesome, Cassie!!

  4. Katie says

    Katie —  02/27/2017 At 11:02

    Holy crap. This sauce is SO GOOD. And it comes together in about 5 minutes so win-win. I made the sauce and onions to top mashed potatoes with, and I think it was the best idea EVER!

    • Cassy says

      Cassy —  03/01/2017 At 09:32

      Awesome!!

  5. Monica says

    Monica —  01/09/2018 At 13:03

    Thanks for sharing! This was a great comfort meal without splurging too much. I added some sauteed collards for extra veggie boost power & used light gluten free egg ribbon noodles. Made perfect extra portions for lunch meal prep as well. This sauce really is magic, y’all!

    • Cassy says

      Cassy —  01/17/2018 At 12:42

      Awesome!!

  6. Corrine B. says

    Corrine B. —  01/14/2020 At 13:51

    I love love love love that you have a jump to recipe button. It’s like hey recipe writers… I read your stories sometimes, but if I’m making the recipe and need to refer to it repeatedly, I don’t want to have to scroll down for five minutes so I figure out how much friggin’ onion I need to cut up.

  7. Janaf says

    Janaf —  02/09/2020 At 16:31

    Can you substitute any cheese? Not a goat cheese fan

  8. Nicole says

    Nicole —  02/14/2020 At 11:28

    Help! I shopped all over for Pearl onions and could not find anything! Can I substitute it for a white onion? If so, how would I roast it?? Thank you!

  9. Celia says

    Celia —  04/18/2020 At 11:32

    5 stars
    Is there any other way to consume pot roast now?! The answer is no! This sauce is so unbelievably good! Shared this recipe with each person in my family. We make this every other week or so we love it so much!

    • Brandi Schilhab says

      Brandi Schilhab —  04/18/2020 At 16:28

      This makes us SO HAPPY, Celia! Thank you for sharing!

  10. Reg says

    Reg —  04/22/2020 At 18:01

    5 stars
    I made this tonight, served over Japanese sweet potatoes because it’s what I had on hand. But OMG!!! Stop what you are doing and make this. One of the best meals I’ve ever had. Green sauce is amazing. Would give 10/5 stars. Recommend.

    • Brandi Schilhab says

      Brandi Schilhab —  04/22/2020 At 18:30

      Wahoo! We’re so glad you loved it! Thanks for sharing this with us!

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