Preheat he oven to 200˚C.

Place the beetroot with some oil, 2 tbsp. balsamic vinegar and 2 cloves of garlic on a small tray and place in the oven to caramelise for 20 minutes. Remove from the oven and dice into pieces.

In the meantime, bring a large saucepan of salted water to the boil and add the pasta. Simmer according to package instruction. Drain and keep warm.

Next, in a sauté pan, over high heat, add some oil. Add the mushroom, shallots, rest of the garlic and cook for 2 minutes until just coloured. add 2 tbsp. of balsamic vinegar and season with salt and pepper.

Add the goat cheese and stir to soften the goat cheese in the pan.

Once the pasta are cooked, add to the pan and add the roasted beetroot and toss to coat the pasta in the sauce.

Transfer in a serving platter and add a few pea-shoot if desired.

Serve immediately.