Name: Creamy Burrata Beet Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb raw red beets, peeled and quartered; 2 tablespoons extra virgin olive oil; 1/2 teaspoon coarse salt; 1/4 teaspoon ground black pepper; 1 lb short pasta (such as penne, rigatoni, or fusilli); 4 ounces Chevré goat cheese; 1/4 cup parmesan, freshly shredded; 1/2 teaspoon garlic powder; 1/4 cup fresh mint leaves; 2 tablespoons fresh thyme leaves; 8 ounces burrata cheese, torn into large chunks; Spring microgreens, for garnish; Extra virgin olive oil, for drizzling

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The Creamy Burrata Beet Pasta is an absolute showstopper that turns humble ingredients into a vibrant, indulgent meal that feels both fresh and comforting. Imagine tender pasta enveloped in a velvety, naturally sweet beet sauce, elevated by the luscious creaminess of burrata and the tangy brightness of goat cheese. This dish not only delivers an irresistible mix of flavors and textures but also looks stunning with its bold, rich colors that make it perfect for impressing friends or treating yourself to something special. The Creamy Burrata Beet Pasta offers a sophisticated twist on pasta night that’s surprisingly easy to prepare, making it an instant favorite to revisit again and again.

Creamy Burrata Beet Pasta Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, thoughtful ingredients is what makes the Creamy Burrata Beet Pasta so approachable yet deeply satisfying. Each component adds its own magic to the dish—earthy roasted beets bring striking color and natural sweetness, fresh herbs offer bright and aromatic notes, and cheeses provide a luscious texture and tang that tie everything together beautifully.

Raw red beets (1 lb): Peeled and quartered to roast evenly, they form the vibrant base of the sauce.
Extra virgin olive oil (2 tablespoons): Adds richness and helps roast the beets to perfection.
Coarse salt (1/2 teaspoon): Enhances the natural flavors and balances the sweetness of the beets.
Ground black pepper (1/4 teaspoon): Gives a subtle, warming kick to the sauce.
Short pasta (1 lb): Choose your favorite shape like penne or rigatoni to hold the creamy sauce well.
Chevré goat cheese (4 ounces): Adds a tangy, creamy depth to the beet sauce.
Freshly shredded parmesan (1/4 cup): Provides a salty umami boost that elevates the entire dish.
Garlic powder (1/2 teaspoon): Infuses subtle savory notes without overpowering the beets.
Fresh mint (1/4 cup): Offers a bright, refreshing contrast to the richness.
Fresh thyme leaves (2 tablespoons): Contributes earthy, herbal undertones.
Burrata cheese (8 ounces): Torn into large pieces to melt into creamy pockets atop the pasta.
Spring microgreens: For garnish and a delicate peppery finish that adds both texture and color.

How to Make Creamy Burrata Beet Pasta

Step 1: Roast the Beets

Begin by preheating your oven to 400 degrees Fahrenheit. Toss the peeled and quartered beets in olive oil, coarse salt, and black pepper, ensuring every piece is well-coated. Arrange them in a single layer on a parchment-lined baking sheet to roast. This roasting step softens the beets and caramelizes their natural sugars, intensifying their earthy sweetness. Roast for about 25 to 30 minutes until they can be easily pierced with a fork—this guarantees that your sauce will be perfectly smooth and richly flavored.

Step 2: Cook the Pasta

While the beets are roasting, bring a large pot of salted water to a rolling boil. Prepare your short pasta according to package directions until al dente—firm yet tender. Remember to reserve one cup of the pasta cooking water before draining. This starchy water will be your secret weapon for adjusting the sauce’s consistency later, helping to make your Creamy Burrata Beet Pasta silky and perfect.

Step 3: Make the Creamy Beet Sauce

Once the beets are tender, transfer them to a blender or food processor. Add in two tablespoons of the reserved pasta water along with the goat cheese, parmesan, garlic powder, fresh mint, and thyme leaves. Blend the mixture until it’s smooth and creamy. If the sauce feels too thick at this stage, simply add a bit more pasta water, one tablespoon at a time, until it reaches the luscious consistency you desire. Taste and season with salt and pepper as needed. This sauce is where the dish really comes to life—rich, flavorful, and with a beautiful hint of fresh herbs.

Step 4: Combine Pasta and Sauce

Toss your freshly drained pasta directly into the creamy beet sauce, making sure every piece is luxuriously coated. The heat from the pasta gently warms the sauce, marrying the flavors deliciously. Then, pile torn chunks of creamy burrata over the top—the cheese will slightly melt and add pockets of indulgent creaminess with every bite. Finish with a drizzle of good olive oil and a sprinkle of spring microgreens to make your dish pop visually and texturally.

How to Serve Creamy Burrata Beet Pasta

Garnishes

Microgreens are a wonderful choice for garnishing this pasta, adding not only a burst of fresh green color but also a subtle peppery flavor that cuts through the richness. For an extra touch of brightness, you can also sprinkle a few finely chopped fresh herbs like mint or thyme on top. A light drizzle of high-quality olive oil right before serving amplifies the silkiness of the burrata and beet sauce wonderfully.

Side Dishes

This vibrant pasta pairs beautifully with simple, light sides that won’t overwhelm its complex flavors. Consider a crisp arugula salad dressed with lemon vinaigrette or a plate of roasted seasonal vegetables. For a more indulgent meal, a warm baguette or garlic bread is perfect to sop up every last bit of the creamy sauce on your plate.

Creative Ways to Present

For a striking presentation, serve the Creamy Burrata Beet Pasta in shallow white bowls to make the beet sauce’s stunning ruby bloom stand out. Add a few whole roasted beet wedges or fresh herb sprigs on top for extra visual charm. If you’re hosting, individual portions can be topped with an entire torn burrata ball for a dramatic reveal when your guests dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Burrata Beet Pasta in an airtight container in the refrigerator for up to 2 days. Keep the burrata cheese separate if possible and add it fresh when reheating. This helps maintain the best texture and experience of the melted cheese on top.

Freezing

This pasta is best enjoyed fresh, as freezing can alter the delicate texture of the beet sauce and cheeses. If you must freeze, store the sauce separately from the pasta in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers gently in a skillet over low heat, adding a splash of water or reserved pasta water to loosen the sauce if it has thickened. Avoid microwaving directly with burrata, as it can become rubbery—add fresh burrata after warming for the best results.

FAQs

Can I use canned beets for this recipe?

While fresh roasted beets provide the best flavor and texture for the Creamy Burrata Beet Pasta, you can substitute with canned beets in a pinch. Just rinse and drain them well to avoid any metallic or tinny taste, then blend as usual.

What kind of pasta works best with this beet sauce?

Short pasta shapes like penne, rigatoni, or fusilli hold the creamy beet sauce beautifully. Their ridges and tubes trap the sauce, making every bite flavorful and satisfying.

Can I make this meal vegan?

To veganize the Creamy Burrata Beet Pasta, substitute the goat cheese, parmesan, and burrata with plant-based alternatives like cashew cheese or nutritional yeast-based toppings. The beets and herbs still provide that rich taste and creamy texture.

Is the dish spicy?

No, this recipe isn’t spicy. It focuses on earthy, tangy, and creamy flavors with a hint of herbaceous brightness. You can add chili flakes if you want a little heat.

How do I know when the beets are done roasting?

The beets are perfectly roasted when you can easily pierce them with a fork. They should be tender but not mushy, which ensures the sauce will blend smoothly and taste sweet and rich.

Final Thoughts

If you’re craving a pasta recipe that feels special yet is incredibly approachable, the Creamy Burrata Beet Pasta is a must-try. It’s colorful, packed with flavor, and beautifully balanced—perfect for elevating any dinner occasion with minimal fuss. Give it a whirl and experience the joy of that creamy, beet-infused magic paired with melty burrata, fresh herbs, and your favorite pasta shape. You’ll want to make this delightful dish a regular part of your cooking rotation!

Creamy Burrata Beet Pasta Recipe

★★★★★

5.3 from 7 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and creamy beet pasta recipe featuring roasted red beets blended into a smooth, tangy sauce with goat cheese and parmesan, topped with luscious burrata cheese and fresh herbs, perfect for a delightful vegetarian meal.

Instructions

Roast Beets: Preheat your oven to 400˚F (205˚C). Grease a baking sheet or line it with parchment paper. Toss the peeled and quartered beets with olive oil, coarse salt, and black pepper. Spread them out evenly on the baking sheet and roast for 25 to 30 minutes, or until the beets are tender and easily pierced with a fork. Remove from the oven and let cool slightly.
Cook Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
Prepare Beet Sauce: While the pasta cooks, combine the roasted beets, 2 tablespoons of the reserved pasta water, goat cheese, parmesan, garlic powder, fresh mint, and thyme leaves in a blender or food processor. Blend until smooth. If the sauce is too thick, gradually add more reserved pasta water, one tablespoon at a time, until you achieve a creamy consistency. Season with additional salt and pepper to taste.
Toss Pasta with Sauce: Return the drained pasta to the pot or a large mixing bowl. Pour the creamy beet sauce over the pasta and toss gently to coat evenly.
Serve with Burrata and Garnish: Plate the sauced pasta and top with torn chunks of burrata cheese. Drizzle with a little extra virgin olive oil and garnish with fresh spring microgreens for a bright, fresh finish. Serve immediately.

Notes

Peeling beets can be messy; use gloves if you want to avoid staining your hands.
Short pasta shapes like penne, rigatoni, or fusilli work best to hold the creamy sauce.
If burrata is unavailable, fresh mozzarella can be used as a substitute, though burrata adds a richer, creamier texture.
Leftover sauce can be stored in the refrigerator for up to 2 days and reheated with a little reserved pasta water.
For a nuttier flavor, sprinkle toasted pine nuts or walnuts on top before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Boiling, Blending
Cuisine: Italian