Why You’ll Love This Recipe
You’ll love this recipe for its gorgeous color, creamy texture, and sophisticated flavor. The natural sweetness of beets pairs perfectly with the tang of goat cheese and the comforting chew of pasta. It’s easy to make, nutritious, and elegant enough for entertaining. Plus, it’s a great way to sneak more vegetables into your meal while keeping things indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta of your choice (penne, fettuccine, or rigatoni work well)
- Beets (roasted or boiled until tender)
- Olive oil
- Garlic
- Onion or shallot
- Heavy cream or half-and-half
- Crumbled goat cheese
- Lemon juice
- Salt and black pepper
- Fresh parsley or basil (for garnish)
- Parmesan cheese (optional, for serving)
Directions
- Cook the pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water before draining.
- In a blender or food processor, combine the cooked beets, olive oil, and a splash of pasta water. Blend until smooth and creamy.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent.
- Pour the blended beet puree into the skillet. Stir in heavy cream and crumble in half of the goat cheese. Mix until the sauce turns a smooth, rich pink color.
- Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Adjust consistency with more pasta water if needed.
- Season with salt, black pepper, and a squeeze of lemon juice to balance the sweetness of the beets.
- Serve warm, topped with remaining goat cheese, chopped herbs, and Parmesan if desired.
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Variations
- Vegan version: Use coconut cream or cashew cream and vegan cheese instead of goat cheese.
- Add protein: Top with grilled chicken, shrimp, or chickpeas for extra protein.
- Spicy touch: Add a pinch of red pepper flakes or cayenne for a subtle kick.
- Nutty twist: Stir in toasted walnuts or pine nuts for added crunch and depth.
- Citrus boost: Add orange zest for a bright, refreshing contrast to the earthy beets.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creaminess. Avoid microwaving for too long, as it may cause the sauce to separate. Freezing is not recommended because the dairy-based sauce can lose its texture when thawed.
FAQs
What type of pasta works best for this recipe?
Short shapes like penne or rigatoni hold the sauce well, but long noodles like fettuccine also work beautifully.
Do I need to peel the beets before cooking?
Yes, peeling them after roasting or boiling ensures a smoother sauce and better texture.
Can I use pre-cooked or canned beets?
Absolutely. Just be sure to drain and rinse them before blending to remove excess liquid or brine.
How can I make the sauce creamier?
Add a bit more cream or goat cheese and blend longer until it’s silky smooth.
Can I make this recipe dairy-free?
Yes—swap the goat cheese for a vegan cheese alternative and use plant-based cream.
What herbs pair well with beet pasta?
Fresh parsley, basil, or dill add brightness that complements the earthiness of beets.
Why is my sauce too thick?
Add small amounts of reserved pasta water until it reaches your desired consistency.
How do I make the sauce more tangy?
Increase the lemon juice slightly or mix in a teaspoon of white wine vinegar.
Can I serve this pasta cold?
Yes, it also makes a lovely cold pasta salad—just chill and toss with extra lemon juice and olive oil before serving.
How can I tone down the sweetness of the beets?
Balance the flavor with extra goat cheese, black pepper, and a bit more acid (lemon or vinegar).
Conclusion
Pink Sauce Pasta with Beets and Goat Cheese is a showstopping dish that brings together color, comfort, and creativity. With its naturally vibrant hue and harmonious blend of creamy, tangy, and earthy notes, it’s a perfect choice for weeknight dinners or special occasions. Once you try it, this beet-infused pasta will become a favorite way to brighten your table and your taste buds.
PrintPink Sauce Pasta with Beets and Goat Cheese
Pink Sauce Pasta with Beets and Goat Cheese is a vibrant, creamy pasta dish featuring earthy roasted beets blended into a luscious pink sauce, balanced by tangy goat cheese and bright lemon. It’s elegant, nutritious, and perfect for both casual dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 12 oz pasta (penne, fettuccine, or rigatoni)
- 2 medium beets, roasted or boiled until tender
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion or shallot, chopped
- 1 cup heavy cream or half-and-half
- 4 oz crumbled goat cheese, divided
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- 2 tbsp fresh parsley or basil, chopped (for garnish)
- 2 tbsp grated Parmesan cheese (optional, for serving)
Instructions
- Cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a blender or food processor, combine cooked beets, 1 tbsp olive oil, and a splash of pasta water. Blend until smooth and creamy.
- In a large skillet, heat the remaining olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent.
- Pour the blended beet puree into the skillet. Stir in heavy cream and half of the goat cheese. Mix until the sauce becomes smooth and pink.
- Add the cooked pasta to the skillet and toss to coat evenly. Adjust consistency with reserved pasta water if needed.
- Season with salt, black pepper, and lemon juice to balance the sweetness of the beets.
- Serve warm, topped with remaining goat cheese, fresh herbs, and Parmesan if desired.
Notes
- Use pre-cooked or canned beets for a quicker version—just drain and rinse before blending.
- For a vegan version, replace the cream with coconut or cashew cream and use vegan cheese.
- To make the sauce more tangy, add extra lemon juice or a splash of white wine vinegar.
- Reheat gently with a splash of milk or cream to maintain the sauce’s smooth texture.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 420
- Sugar: 7g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
