Pot Roast Pasta with Goat Cheese Cilantro Cream Sauce
This crowd-pleasing pot roast pasta pulls out all the stops for an elegant, special occasion meal. Made with simple garlic pot roast, gluten-free pasta, caramelized pearl onions, and one of the most decadent goat cheese and cilantro cream sauces you’ll ever taste, this recipe is a game-changer.
Servings: 4 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 jalapeños, 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!
Notes
- When cooking pot roast in a pressure cooker, make sure that your Instant Pot seals once it comes up to pressure, then allow the Instant Pot to "naturally" release the steam after the roast is done cooking, which can take around 30 minutes to 1 hour.
- Feel free to make your Instant Pot pot roast up 3 days in advance so that the day-of cooking time is cut significantly.
- Know that you WILL have extra pot roast. The Instant Pot pot roast calls for a 4-5 pound beef roast, while this pasta dish makes enough pasta/sauce/etc. to serve 4. Either use the leftover pot roast later in the week or freeze it for your next batch of pot roast pasta!
Nutrition
Calories: 398kcal | Carbohydrates: 32g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 384mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 439IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 3mg