Creamy Beet Pasta
A quick and easy creamy beet pasta that is a feast for the senses, perfect for cozy dinners or festive occasions.
Ingredients
Pasta Ingredients
- 400 g Pasta Your choice of penne or spaghetti. Whole wheat pasta is a nutritious alternative.
- 2 medium Beets Fresh, roasted until tender.
- 1 cup Cream Heavy cream or Greek yogurt for a healthier option.
- 3 cloves Garlic, minced Fresh adds depth and aroma.
- 1/2 cup Parmesan cheese, grated Optional: Nutritional yeast as a vegan alternative.
- 2 tablespoons Olive oil For sautéing.
- Salt and pepper To taste for seasoning.
- Fresh basil or parsley for garnish For uplighting the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 40-45 minutes until tender. Peel and cut into cubes.
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Save about a cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
Cooking
- In a blender, combine the roasted beets, sautéed garlic, cream, and Parmesan cheese. Blend until smooth, adding a splash of reserved pasta water to adjust the consistency.
- Add the drained pasta to the skillet with the beet sauce. Toss gently to coat the pasta well. Adjust consistency with more pasta water if necessary.
- Taste and season with salt and pepper. Garnish with fresh basil or parsley before serving.
Notes
Leftover pasta can be stored in an airtight container for up to 3 days. Reheat gently, adding a little water to restore creaminess. For freezing, hold off on adding cream until ready to serve.