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.
Ingredients
Scale
Roasted Beets
- 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
Pasta
- 1 lb short pasta (such as penne, rigatoni, or fusilli)
Sauce
- 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
Toppings
- 8 ounces burrata cheese, torn into large chunks
- Spring microgreens, for garnish
- Extra virgin olive oil, for drizzling
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
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: beet pasta, creamy beet sauce, burrata pasta, vegetarian pasta recipe, roasted beet recipe, goat cheese pasta
