How to make Beet Pasta? (Creamy and Earthy Flavor)

With a lovely pink tint that’s ideal for Valentine’s Day, this creamy beet pasta recipe differs a little from usual pasta dishes.

This pasta has a delicious alfredo-style flavor, with magnificent color and lovely earthy flavor from the beets.

Beet Pasta: What is it?

Fresh beets are always in season, so we used them to make a silky smooth sauce that is ideal for combining with pasta. We blended the bright red jewels with cream.

This sauce has an earthy undertone, a lovely pink hue, and the flavor (and consistency) of fettuccine alfredo.

It tastes fantastic with chicken or shrimp on top or is the ideal meatless supper!

Variations and Ingredients

Beet pasta can be made with any type of pasta you like, but the fundamental ingredients are beets, broth, cream, cheese, and a few fresh seasonings.

BEETS We roast fresh beets; you can prepare this a few days ahead of time.

PASTA  Any type of spaghetti will do. I used fettuccine, but you can also use farfalle, penne, or any other medium- or long pasta. Utilize your resources!

SAUCE This meal is rich and filling since it contains heavy cream, parmesan cheese, and garlic. If you’d rather, substitute vegetarian broth for the chicken broth.

Effort-saving hint

In the produce section of many supermarkets, you can find cooked beets (or sometimes near the pre-packaged salads). Since they are already cooked, they work well in this dish and save time.

Make sure you don’t use pickled beets in this recipe because they have an overly sweet and acidic flavor.

Recipe for Beet Pasta

1. Beets are roasted until fork-tender in a tightly covered dish with one tablespoon of water. Leave beets alone to cool.
2. In butter, cook onion and garlic until they are soft. Blend with beets and a little broth once they are soft.
   making a pasta sauce with beet.
3. Put cream and beet purée in a saucepan. After the sauce has thickened, stir in the parmesan cheese.
4. Al dente pasta should be prepared in salted water. Pasta and cooked sauce are combined. Season (per the recipe below).

What Pairs Well With Beet Pasta?

• Serve beet spaghetti as an entrée along with some roasted parmesan asparagus and homemade garlic bread. Shrimp or grilled chicken can be added as a garnish to this dish.
• Serve spatchcock turkey or beet pasta as a side dish with perfectly cooked ribeye steaks. Consider serving it with some country-style ribs and a crisp, tossed salad.

The Best Beet Pasta Recipe: Tips

• Beet leftovers can be enjoyed in this way.
• You can prepare beets in any way you desire (more on how to cook beets).
• In the produce area of the majority of supermarkets, pre-cooked beets can be found (this recipe doesn’t call for pickled beets).
• The food processor didn’t make the beets as smooth, and the sauce came out a little bit grainy. We found that blending the beets produced the best results.

Beet Pasta.

This tasteful pasta dish is creamy, cheesy, and bursting with a mouthwatering beet flavor.

Ingredients

• 4 small beets or 2 large
• 1 tablespoon olive oil
• salt & pepper
• ½ cup onion diced
• 3 cloves garlic minced
• 1 tablespoon salted butter
• ½ cup chicken broth or vegetable broth
• 1 ¼ cup heavy cream
• 2 sprigs of fresh thyme or ¼ teaspoon of dried thyme leaves
• pinch cayenne pepper
• ⅓ cup parmesan cheese
• 12 ounces of fettuccine noodles

Instructions

make beets

1. Turn on the 375°F oven.
2. Trim the top and bottom of the beets after rinsing. If they’re big, cut them in half. Toss with salt, pepper, and olive oil.
3. In a baking dish, add beets and 1 tablespoon of water. Beets should be fork tender after 45 to 55 minutes of roasting under a tight cover. Until you can handle the beets, keep cool.
4. Rub the beets’ skin off using paper towels or rubber gloves (gloves recommended). Cut into cubes, then place aside.

sauce

1. Garlic and onion are cooked in butter in a pot until soft.
2. Blend the sautéed onion mixture with the beets (about 2 12 cups of chopped beets) and stock. You should get around 1 to 14 cups of puree after processing it until it is very smooth.
3. Heavy cream should be gradually whisked into the beet purée in a saucepan. Cook for about 5 minutes, stirring occasionally until thickened after stirring in the thyme and cayenne. After it has thickened, remove from heat and toss in cheese.
4. Cook pasta in salted water until al dente as directed on the package during this time. Drain the pasta thoroughly, reserving 1 cup of water.
5. Add pasta to the sauce, tossing as necessary with a little amount of the reserved pasta water.

Notes

Save time by shopping for cooked beets in the produce section of many supermarkets (or sometimes near the pre-packaged salads).

Since they are already cooked, they work well in this dish and save time. Make sure you don’t use pickled beets in this recipe because they have an overly sweet and acidic flavor.

Beet Smooth Sauce: Using a food processor didn’t get the sauce as smooth as using a blender, which gave us the greatest results.

Fewer beets (and more milk) will mellow out the color and flavor; larger beets will make the pasta more pink and earthy. You can easily modify this recipe to your preferences.

Nutrition information

Calories: 340 | Carbohydrates: 12g | Protein: 6g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 348mg | Potassium: 362mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1077IU | Vitamin C: 9mg | Calcium: 163mg | Iron: 1mg