This attractive creamy beet pasta is a singular means so as to add extra veggies. Made with goat cheese, roasted beets, parmesan cheese, balsamic vinegar, and pasta, this veggie-loaded recipe is ideal for a showstopping weeknight dinner.
I first shared this beet pasta recipe in my 2016 cookbook, Recent Italian Cooking for the New Era, and it was so common with readers and style testers that I wished to share it right here, too.
With 19 grams of protein per serving, this creamy beet pasta is one in every of my husband’s favourite pasta dishes. The stunning pink coloration is a enjoyable twist on conventional Italian.
Why I like this recipe
How attractive is that this beet pasta? Impressed by my roasted beet and goat cheese salad, this beet sauce takes solely minutes to place collectively and is fairly sufficient to function a major or a facet dish.
Pasta is one in every of my favourite methods so as to add in additional veggies. My inexperienced pasta made with pureed spinach is just like this beet pasta recipe- straightforward, comforting, and scrumptious!
Roasted beets are pureed with goat cheese to create a thick, creamy paste that melts into scorching pasta. With solely six substances, it’s as straightforward as it’s scrumptious.
Substances
- Beets: Uncooked beets are the bottom of this recipe. I’ve included straightforward instructions for roasting the beets beneath, however precooked beets can even work. Pickled beets won’t work on this recipe.
- Linguine: I like a protracted noodle with this pasta sauce, just like a creamy alfredo pasta however any pasta form will work.
- Goat cheese: That is what makes this beet pasta so creamy! Contemplate how usually roasted beets are paired with goat cheese in different recipes, it really works so effectively on this pasta recipe!
- Balsamic vinegar: Only a splash provides depth to the pasta sauce.
- Black pepper: With the creamy goat cheese, I feel this dish tastes finest with plenty of freshly floor black pepper.
Substitution Notes
If you wish to make this recipe dairy-free, then I like to recommend subbing in a vegan goat cheese, like from Violife and omitting the parmesan cheese on the finish.
In my cookbook recipe, I used hazelnuts together with the roasted beets however determined to omit them for this model. In the event you do resolve to do this one with out dairy, then I counsel including in 1/4 cup cashews or skinned hazelnuts to the meals processor with the roasted beets and finely chop earlier than including the remainder of the substances.
I first created this recipe in 2015 for my cookbook and since then, I’ve seen different variations use ricotta cheese, feta cheese or cottage cheese rather than the goat cheese. That works too; you’ll need to sub in 1/2 cup of both a type of for the goat cheese.
Lemon juice can be utilized rather than the balsamic vinegar.
How you can Make
Roast the Beets
Preheat the oven to 400 levels F, then wash and scrub the beets, eradicating leaves if connected. Place the beets on a big piece of foil and drizzle with olive oil and a beneficiant pinch of salt and pepper.
Tightly wrap the beets in a boil and place them within the oven to roast. They’re finished once they can simply be pierced with a knife or a fork. Relying on the scale of your beets, this takes about 50-70 minutes.
When they’re finished, take away the beets and allow them to cool barely, then take away the skins. I exploit a paper towel to rub the beets, and the pores and skin comes off simply! The pores and skin from heat beets is far simpler to take away than chilly ones.
Finely Chop the Beets
Place the beets in a meals processor and finely chop. Alternatively, you should use a blender, however the meals processor will make for a greater sauce. I choose to cut the beets this manner first so the remainder of the substances might be simply mixed. Add the goat cheese, balsamic vinegar, olive oil, salt, and pepper.
Make the Sauce
Puree all the substances within the meals processor till mixed. With the motor operating, slowly drizzle in 2 tablespoons of pasta water till the sauce is creamy and clean. The sauce must be skinny however not watery. Season to style, including extra salt, pepper, or balsamic vinegar if desired.
Toss with the Sizzling Pasta
Add the sauce again to the pot that was used to cook dinner the pasta and heat over low warmth. Add the cooked linguine and toss till effectively mixed, including extra pasta water as wanted to skinny and mix.
Garnish with parmesan cheese and toss collectively, then serve.
Chef Ideas for Success
In the event you plan on utilizing pre-cooked beets, be sure to decide on plain beets as an alternative of pickled beets, because the pickled beets received’t work on this recipe.
I’ve examined this with pre-cooked beets, and whereas it does work, I discover that the beet sauce tastes a lot better when utilizing contemporary roasted beets as an alternative.
Take away the pasta when it’s simply al dente, as it can proceed to cook dinner when added to the sauce.
Variations
This recipe might be made dairy-free by swapping in vegan goat cheese or vegan ricotta cheese for the goat cheese.
For a garlicky beet pasta sauce, saute 2 cloves of sliced garlic in olive oil earlier than including it to the meals processor with the pureed beets. Shallots can be used rather than the garlic: about 1 tablespoon of chopped shallots sauteed in olive oil earlier than including to the remainder of the substances.
Garnish with herbs, like contemporary basil or contemporary mint on high.
What to serve with
This straightforward beet pasta pairs effectively with salad or any cooked protein, nevertheless it’s hearty sufficient to shine as the primary dish. With 19 grams of protein and 4 grams of fiber per serving, it’s wholesome and filling.
I like serving this beet pasta alongside a contemporary salad for texture and coloration, comparable to my straightforward kale Caesar salad or DK home salad.
Regularly Requested Questions
What’s the simplest methodology for peeling beets?
I discover that the simplest solution to peel them is by rubbing them gently with a paper towel; the pores and skin falls proper off! It’s also possible to run them underneath cool water whereas rubbing the pores and skin, nevertheless it’s messier. In the event you don’t need your palms stained, you possibly can put on gloves when doing this.
How do I do know when the beets are finished?
The beets are finished when you possibly can simply pierce the biggest one via the middle with the tip of a pointy knife or skewer.
What if I don’t have a meals processor?
A meals processor makes for a smoother beet pasta sauce, however a high-powered blender will work equally, although you could have to cease and scrape down the edges. For a extra textured sauce, finely grate the cooked beets utilizing the small holes of a field grater, then whisk within the goat cheese, olive oil, balsamic vinegar, salt and pepper, and the pasta sauce. It received’t be as clean, however it can work!
In the event you like this straightforward beet pasta recipe, be sure to come back again to go away a remark and a ranking. Your suggestions helps different readers and seeing you make my recipes makes my day!
Fast and straightforward creamy beet pasta! Made with goat cheese, roasted beets, parmesan cheese, balsamic vinegar, and pasta, this veggie-loaded recipe is ideal for a showstopping weeknight dinner.
- 1/2 pound beets , about 2-3 medium
- 2 tablespoons olive oil
- 12 ounces linguine or different pasta
- 4 ounces goat cheese
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon every, salt and freshly floor black pepper
- 1/4 cup grated parmesan cheese
Roast the Beets
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Preheat the oven to 400 levels F. Wash and scrub the beets, eradicating leaves if connected. Place the beets on a big piece of foil and drizzle with 1 tablespoon of olive oil and a pinch of salt and pepper. Tightly wrap and place within the oven to roast. The beets are finished when they are often simply pierced with a knife, about 50-70 minutes.
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When finished, take away the beets and let cool barely. Take away the pores and skin with a paper towel or by operating the beet underneath cool water and rubbing the pores and skin off. This can be finished 2-3 days forward of time.
Make the sauce
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Whereas the pasta is cooking, make the sauce. Place the roasted beets in a meals processor and pulse till chopped.
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Add within the goat cheese, balsamic vinegar, remaining tablespoon of olive oil, salt and pepper and puree till mixed.
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With the motor operating, slowly drizzle in 2 tablespoons of the reserved pasta water till the sauce is creamy and clean. Season to style, including extra salt or pepper if desired.
Mix
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Add the beet sauce to the pasta pot and add the pasta. Toss collectively to mix, including extra reserved pasta water as wanted to skinny the sauce to mix.
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Add the parmesan cheese and toss once more, then style, including extra salt, pepper, vinegar, pasta water as wanted and serve immedietly.
Serving: 1servingEnergy: 506kcalCarbohydrates: 70gProtein: 19gFats: 16gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 7gLdl cholesterol: 18mgSodium: 264mgPotassium: 397mgFiber: 4gSugar: 7gVitamin A: 366IUVitamin C: 3mgCalcium: 123mgIron: 2mg
