Creamy Beet Pasta
- 11 minutes ago
- 5 min read
You had me at pasta! Celebrate this Valentine’s Day with a bowlful of creamy Beet Pasta. This impressive dish is pretty in pink, earthy, slightly sweet, tangy and couldn’t be more delicious! All you need is love and maybe a little pasta. Whether you're looking to treat yourself, your bestie or that special someone, this dish is the epitome of love in pasta-form. Love is in the air and on your plate! My Beet Pasta is a spoonful of love with every bite!
Beets and pasta may sound like an unlikely pairing, but the combination is nothing short of magical! My Beet Pasta recipe starts off with a handful of fresh beets (or beetroots). This root vegetable is known for its vibrant colour, earthy yet slightly sweet taste and soft and tender texture when cooked. The beets are scrubbed under cold water, removing any dirt or soil. The leaves and stems are trimmed, set aside and can be repurposed. Waste not, want not! Like spinach and Swiss chard, the leaves and stems are edible and highly nutritious and can be sautéed, added to soups or stews or tossed into a quiche. The beets are drizzled with olive oil, seasoned with salt and wrapped in an aluminum foil pouch before being roasted. This cooking method helps intensify the beets rich colour, enhances their sweetness through caramelization, while also reducing their overall cook time. Cooking beets can be a lengthy process, but it doesn’t have to be! The pouch serves as an insulator, entrapping steam, resulting in a quicker and more even cook. The steam also loosens the skin, making peeling easier! Once cooked, let the beets slightly cool so that they are easier to handle. Peel them using your hands or to avoid staining, use food safe gloves or a paper towel.
The cooled beets are tossed into a blender alongside roasted garlic, goat cheese, lemon juice, ground pepper and reserved pasta water and form the basis of the Beet Pasta sauce. Roasted garlic imparts a mellow, sweet and savoury flavour while the goat cheese gives this sauce some creaminess, richness and tang! Freshly squeezed lemon juice and ground pepper add acidity, freshness and a little spice. Pasta water is added to the mix, thickening the sauce, while also helping it bind or stick to the pasta. The beet sauce is poured over top the hot, cooked pasta and toss until combined. The Beet Pasta is then topped with crumbled goat cheese and fresh dill for an additional pop of colour and some freshness. All the ingredients combine to create a bright, creamy, earthy, fresh, savoury, sweet and tangy bite!
This pasta dish makes for the perfect Valentine’s Day or Galentine’s Day meal but can be enjoyed year-round. My Beet Pasta comes together in just over an hour, uses a handful of simple and everyday ingredients and couldn’t be easier to make. If you’re feeling saucy, then you’ll have to try this easy recipe! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting pasta recipes, try my Spicy Penne, Pasta Genovese, Pasta al Limone, Orecchiette with Sausage and Rapini and Spaghetti Squash and Meatball recipes!
Prep Time: 5 minutes
Cook Time: 50 - 55 minutes
Total Time: 70 - 75 minutes (includes 15 minutes of inactive time for cooling)
Serves: 4
Ingredients:
3 medium beets (See Notes below)
1 large garlic bulb (See Notes below)
3 Tbsp plus 1 tsp extra virgin olive oil, divided
½ tsp plus a pinch of kosher salt, divided
1 lb uncooked gluten-free or wheat-based pasta, like Gnocco Sardo (See Notes below)
½ cup pasta water, reserved
170g goat cheese, divided
Juice of ½ medium lemon (approx. 2 Tbsp)
¼ tsp freshly ground pepper
¼ cup fresh dill fronds
Instructions:
Preheat the oven to 425F and line a 11” x 17” rimmed baking sheet with aluminum foil.
Preparing the Beets: Trim off the leaves and stems, leaving 1-inch of stem intact. Using a vegetable brush, scrub the beets under cold running water until clean. Pat dry with a paper towel.
Place the beets into the centre of the foil-lined baking sheet. Drizzle 2 Tbsp olive oil over top and season with ½ tsp salt. Wrap the foil around the beets, creating a pocket or a pouch, and seal the edges to entrap any steam produced while roasting.
Preparing the Garlic: Using a sharp knife, cut off the top ¼ inch of the bulb, exposing the cloves ever so slightly. Place the garlic bulb, root side down, onto a small piece of aluminum foil. Drizzle 1 tsp olive oil over top and season with a pinch of salt. Tightly wrap the foil around the garlic and place it onto the baking sheet alongside the beets.
Transfer the baking sheet into the oven and bake the garlic for 45 minutes or until caramelized and soft. Remove the garlic and continue baking the beets for an additional 5 – 10 minutes or until fork tender.
Remove the beets from the oven and let them stand for 5 minutes before unwrapping. Then, carefully unwrap the beets and garlic (being mindful of any steam) and let them cool for at least 15 minutes.
Cooking the Pasta: Bring a large pot of salted water to a boil and add the pasta. Cook in accordance with package instructions, reserving 1/2 cup of pasta water.
While the pasta is cooking, peel the beets and trim off the 1-inch stems.
Making the Beet Pasta Sauce: Place the beets into a blender or food processor. Squeeze the caramelized garlic out of the bulb and discard the remaining skin and core.
Then, toss in half of the goat cheese, ½ cup pasta water, lemon juice and ground pepper and blend or purée until silky and smooth.
Drain the pasta and transfer it back into the pot. Drizzle the remaining 1 Tbsp of olive oil over top and toss until fully incorporated.
Assembling the Dish: Pour the beet pasta sauce over the cooked pasta and toss until combined.
Add the pasta to a large serving platter or individual bowls. Using a fork, crumble the remaining goat cheese and sprinkle it over top. Garnish with fresh dill and serve and enjoy!
Notes:
Beet Leaves and Stems: When preparing the beets, don’t discard the leaves and stems. Simply set them aside and steam or sauté them. The beet leaves and stems are edible and highly nutritious – think spinach or Swiss chard. I love chopping them up and sautéing them with olive oil, garlic and lemon juice. But, they can be added to egg bites or quiche, tossed into a stir fry or incorporated into your favourite soup or stew. The possibilities are endless!
Meal Prep and Planning Ahead: If you are looking to whip up dinner in under 20 minutes for a busy weeknight, simply roast the beets and garlic the night before, peel them and refrigerate until ready for use.
Choosing Your Pasta: I love using Gnocco Sardo in this recipe. This pasta looks like a cross between gnocchi and small shell pasta. Its pronounced centre ridge makes it the perfect vessel for collecting that delicious sauce. If you don’t have Gnocco Sardo in your pantry or you can’t find it at your local grocer, don’t fret! Simply substitute it with Rigantoni, Rotini, Penne or Conchiglie (shell) pasta for comparable results.
