Nutrition per serving may change if servings are adjusted.
8 ounces whole-wheat elbow noodles
2 cups diced peeled beets ( ½-inch)
1¾ cups reduced-fat milk, divided
3 tablespoons all-purpose flour
2 teaspoons mashed roasted garlic (see Tip)
½ teaspoon salt
½ teaspoon ground pepper
1⅓ cups crumbled goat cheese
2 ounces reduced-fat cream cheese
2 teaspoons white-wine vinegar
¼ cup toasted chopped hazelnuts
Bring a large saucepan of water to a boil. Cook pasta and beets according to the package instructions. Drain.
Whisk ¼ cup milk, flour, roasted garlic, salt and pepper in a small bowl; place near the stove. Add the remaining 1½ cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in goat cheese, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and beets into the sauce. Serve topped with hazelnuts.
Tip: To roast garlic, position rack in lower third of oven; preheat to 400°F. Rub off the excess papery skin from a head of garlic without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic on a piece of foil, drizzle with 1 teaspoon extra-virgin olive oil and wrap into a package. Place the package directly on the oven rack and roast until the garlic is very soft, 40 to 45 minutes. Unwrap and let cool. Refrigerate in an airtight container for up to 3 days.
531 calories;22 g fat(10 g sat); 9 g fiber; 65 g carbohydrates; 25 g protein; 144 mcg folate; 39 mg cholesterol; 12 g sugars; 0 g added sugars; 793 IU vitamin A; 4 mg vitamin C; 248 mg calcium; 5 mg iron; 643 mg sodium; 617 mg potassium