This pasta with creamy roasted beetroot sauce is a great vegetarian dish that makes use of seasonal beets and it is great for all the beet lover out there! The result is a hearty pink sauce pasta that is delicious if you like more slightly earthy flavor.
Earthy flavors are also typical of the fall and winter season and its gorgeous color is surely going to bright your table! Make this recipe if you want to ease into fall with a dish that has a vibrant color and taste a bit different!
Why you will love this recipe
-This creamy beet pasta recipe is easy to make and requires only 7 ingredients.
– If you want your kids to eat more veggies, this is the pasta to make thanks to its creamy texture and bright, hot pink color.
– This beet pasta sauce makes a healthy balanced pasta dish high in nutrients.
Creamy Roasted Beet Pasta Ingredients
To make this recipe you will need:
Pasta: I suggest using whole wheat pasta variety. Its nutty flavor pair well with the beets, making it a wholesome meal. You can use use long shaped pasta such as spaghetti. If you prefer short pasta, I recommend instead fusilli, because their corkscrew shape will hold more sauce. Any pasta of choice will suit this recipe.
Roasted Beets: I used fresh beets and roast them. You can pick one large beet or 2 medium ones.
Heavy cream: you will need just a splash of heavy cream to add that velvet touch.
Walnuts: to sprinkle on top. Sub it with pumpkin seeds, hazelnuts or pecan nuts.
Garlic Cloves: you will roast the garlic as well. Its flavor will be more mellow.
Parsley: chose fresh parsley. You can sub with mint for a fresher flavor.
Pecorino Cheese: I like the saltiness of the cheese and its sharp taste. If you prefer you can sub it with Parmesan cheese, or goat cheese.
How to make Creamy Roasted Beet Pasta
Preheat the oven at 400°F. Start by peeling the beets and chopping them in cubes of 1 inch. Take a medium bowl, add the cubed beets and add 1 tbsp of olive oil. Mix well, Line a baking sheet with parchment paper and place the beets on top. Add as well a few cloves of garlic, in this case enclose them in aluminum foil. Place the beets and the garlic Baked the beets and the garlic at 400°F for 35 minutes until the beets are fork tender.
In the mean time place a large pot of water on the stovetop on medium heat. Bring the water to rolling boil, add 2 tbsp of salt. Let the water return to boil and add the spaghetti.
Place the cooked beet in a blender, add a bit of the pasta cooking water, garlic, olive oil, salt and pepper. Blend everything until creamy. Place the beetroot sauce in a pan and warm it up on low heat. Add a splash of heavy cream and mix. The creamy beet sauce is now ready.
When the pasta is al dente, drain it and place it in the pan. Mix it until all the spaghetti are covered by the sauce. Plate the spaghetti, add an extra drizzle of olive oil, and sprinkle with walnut sauce, mint and pecorino cheese.
Serve it immediately.
More Delicious Italian Recipes For you
Colorful Orange, Fennel and Beet Salad
Roasted Cauliflower with Asiago Cheese
Beet Ravioli Filled with Ricotta and Goat Cheese
Gorgonzola Pear Walnut Spaghetti
Spaghetti aglio, olio e peperoncino
What to serve with Creamy Roasted Beet Pasta
This pasta is great as a weeknight dinner. You can serve it with some leafy greens, some sides made with vegetables now in season: Roasted Cauliflower with Asiago Cheese, Winter Red Cabbage Apple Slaw, Roasted Carrots with Carrot Top Pesto.
A simple salad will also go well with it!
This recipe goes well also to accompany a side of grilled chicken, salmon or fish of your choice.
How to store Creamy Roasted Beet Pasta
My recommendation here is to eat it as is to preserve the creamy consistencyof the sauce. You could eventually store the leftover pasta in an airtight container until the day after and reheat in the microwave.
If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 0.8 pound spaghetti whole wheat
- 3 tbsp olive oil
- ½ pound beetroot roasted
- 2 tbsp Pecorino cheese
- 3 cloves garlic
- 2 tbsp walnuts
- 2 tbsp parsley
- 2 tbsp heavy cream
Instructions
- Preheat the oven at 400°F. Start by peeling the beets and chopping them in cubes of 1 inch. Take a medium bowl, add the cubed beets and add 1 tbsp of olive oil. Mix well, Line a baking sheet with parchment paper and place the beets on top. Add as well a few cloves of garlic, in this case enclose them in aluminum foil.
- Place the beets and the garlic in the oven. Baked the beets and the garlic at 400°F for 35 minutes until the beets are fork tender.
- In the mean time place a large pot of water on the stovetop on medium heat. Bring the water to rolling boil, add 2 tbsp of salt. Let the water return to boil and add the spaghetti.
- Place the cooked beet in a blender, add a bit of the pasta cooking water, garlic, olive oil, salt and pepper. Blend everything until creamy. Place the beetroot sauce in a pan and warm it up on low heat. Add a splash of heavy cream and mix. The creamy beet sauce is now ready.
- When the pasta is al dente, drain it and place it in the pan. Mix it until all the spaghetti are covered by the sauce. Plate the spaghetti, add an extra drizzle of olive oil, and sprinkle with walnut sauce, parsley and pecorino cheese.
- Serve it immediately..
Nutrition
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Piatto stagionale ottimo e molto gustoso