For the pesto; combine all the ingredients in a food processor with salt and pepper. Process until well combined. Spoon into a bowl, press wrap onto the surface and set aside.
Microwave the beetroot spaghetti for 2 minutes on High/100%.
Meanwhile, heat oil in a medium frying pan over medium-high heat. Add the garlic and tomatoes, cook shaking the pan for 2 minutes until tomatoes start to soften. Add the beetroot spaghetti and pesto. Toss gently to combine.
Divide between two plates. Top with goats cheese, season with pepper and serve.