This creamy beet pasta is a savory delight!
Elegant, creamy, cheesy, and full of delicious beet flavor, this pasta dish is made with roasted beets pureed into a creamy Alfredo-style sauce!
Holly’s Recipe Highlights
- Flavor: Subtle, earthy beets paired with tangy parmesan cheese make this recipe as unique as it is delicious.
- Recommended tools: For a smooth sauce, use a blender to puree the cooked beets.
- Time-Saving Tip: Use pre-cooked or canned beets instead of raw beets to save time!
- Serving suggestions: Use a cookie cutter to cut thinly sliced beets into hearts for serving.
- Freezing: This recipe isn’t recommended for freezing but leftovers store well in the fridge.
Easy Creamy Ingredients
Beets: Don’t use pickled beets, since the flavor will be too acidic. To save time, you can roast beets up to two days in advance or use canned or pre-cooked beets.
Sauce: Heavy cream and parmesan cheese give this dish its rich flavor and velvety texture. Make it extra creamy and stir in some sour cream or Greek yogurt in Step 3.
Pasta: Any pasta works, but medium or long pasta works best to hold that creamy sauce. Fettuccine, penne, or bow tie are my favorites for this recipe!
Make it Your Own!
- Add a pop of color and toss in some peas, sliced green onions, mushrooms, or broccoli florets.
- For added flavor, serve topped with crumbled feta, goat cheese, toasted pine nuts, or a scoop of homemade pesto.
How to Make Beet Pasta
- Prep and roast beets (full recipe below).
- Purée sauce ingredients (except heavy cream) until smooth.
- Transfer to a saucepan, whisk in the remaining sauce ingredients, and simmer until thickened.
- Turn off the heat, whisk in cheese, and toss with cooked pasta.
Serve as is or with sauteed shrimp, baked fish, or broiled salmon for a heartier main dish.
Storing Beet Pasta
Keep creamy beet pasta in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop with a little cream added to loosen up the cheesy sauce.
More Creamy Pasta
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Creamy Beet Pasta
Ingredients
- 4 small beets or 2 large
- 1 tablespoon olive oil
- salt and black pepper
- ½ cup diced onion
- 3 cloves garlic minced
- 1 tablespoon salted butter
- ½ cup chicken broth or vegetable broth
- 1 ¼ cup heavy whipping cream
- 2 sprigs fresh thyme or ¼ teaspoon dried thyme leaves
- pinch cayenne pepper
- ⅓ cup shredded Parmesan cheese
- 12 ounces fettuccine plus 1 cup of the pasta water
Instructions
Cook Beets
- Preheat oven to 375°F.
- Rinse beets and trim the top and bottom. Cut in half if they’re large. Toss with olive oil, salt & pepper.
- Place beets in a baking dish with 1 tablespoon water. Cover tightly and roast 45-55 minutes or until beets are fork tender. Cool until you can handle the beets.
- Using rubber gloves or paper towels, rub the skin off of the beets (gloves recommended). Chop into cubes and set aside.
Sauce
- In a saucepan, cook onion and garlic in butter until tender.
- Add cooked onion mixture, beets, (about 2 ½ cups of chopped beets) and broth to a blender. Process until very smooth, you should have about 1 ¼ cups of puree.
- Add beet puree to a saucepan and slowly whisk in the heavy cream. Add thyme and cayenne pepper, bring to a simmer and cook until thickened, about 5 minutes. Once thickened, turn heat off and stir in cheese.
- Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
- Toss pasta with sauce, adding reserved pasta water a little at a time if needed.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
