Pink Sauce Pasta with Beets and Goat Cheese

Why You’ll Love This Recipe

This pasta stands out for its bold color and flavor. It’s an excellent way to incorporate more vegetables into your meals without sacrificing richness or satisfaction. The goat cheese melts into a smooth, tangy sauce while the beets provide a subtly sweet earthiness. Whether you’re cooking for a romantic dinner, a dinner party, or just want to try something new, this dish is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta of choice (penne, fusilli, spaghetti, etc.)
• Cooked beets (roasted or boiled), peeled and chopped
• Goat cheese (soft, creamy variety)
• Garlic (optional), minced
• Olive oil or butter
• Lemon juice
• Salt
• Black pepper
• Pasta cooking water
• Fresh herbs like basil, dill, or parsley (for garnish)
• Crushed walnuts or toasted pine nuts (optional, for topping)

Directions

1. Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
2. While pasta cooks, place cooked beets, goat cheese, a drizzle of olive oil, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth. Add a little pasta water to help blend and thin the sauce.
3. In a pan over low heat, add minced garlic (if using) and sauté in olive oil until fragrant, about 1 minute.
4. Pour the beet-goat cheese sauce into the pan and warm gently, adding pasta water as needed to reach your desired consistency.
5. Add the cooked pasta to the sauce and toss until well coated.
6. Serve warm, topped with fresh herbs and crushed walnuts or pine nuts if desired.

Servings and timing

This recipe serves 4 and takes about 30 minutes from start to finish, including cooking the pasta and preparing the sauce.

Variations

• Vegan version: Use vegan goat cheese or cashew cream in place of traditional goat cheese.
• Add greens: Toss in spinach or arugula right before serving for extra nutrients and contrast.
• Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for heat.
• Protein boost: Top with grilled chicken, roasted chickpeas, or sautéed tofu.
• Creamier sauce: Stir in a splash of heavy cream or coconut milk for a richer texture.
• Citrus brightness: Add orange zest or a splash of orange juice for a sweet citrus kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or milk to loosen the sauce. This dish is not ideal for freezing due to the texture of the goat cheese and beets after thawing.

FAQs

What type of pasta works best with this sauce?

Short pasta like penne, rigatoni, or fusilli works great to hold the sauce, but spaghetti or linguine also pairs beautifully.

Do I need to roast the beets?

Roasting enhances their sweetness, but boiling or steaming works just as well for convenience.

Can I use pre-cooked beets?

Yes, store-bought vacuum-packed cooked beets are a great time-saving option.

What does the sauce taste like?

It’s creamy, slightly tangy from the goat cheese, sweet and earthy from the beets, and balanced with citrus and seasoning.

Can I make it without a blender?

Yes, mash the beets and goat cheese thoroughly with a fork or potato masher for a rustic version.

Is this recipe gluten-free?

Yes, if you use gluten-free pasta, the rest of the ingredients are naturally gluten-free.

Can I make this sauce in advance?

Yes, the beet and goat cheese sauce can be made up to 2 days ahead and stored in the fridge.

How do I make the sauce smoother?

Add more pasta water or a bit of milk while blending to create a silkier consistency.

Is goat cheese necessary?

Goat cheese provides the tangy flavor, but you can substitute with cream cheese, feta, or ricotta if preferred.

What wine pairs well with this dish?

Try a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir to complement the earthy and tangy notes.

Conclusion

Pink Sauce Pasta with Beets and Goat Cheese is a vibrant, flavorful, and healthful dish that brings a gourmet feel to everyday cooking. With its creamy texture, stunning color, and nourishing ingredients, it’s perfect for impressing guests or elevating a simple weeknight meal. Try it once, and it may just become a new favorite in your pasta rotation.

Pink Sauce Pasta with Beets and Goat Cheese

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Pink Sauce Pasta with Beets and Goat Cheese is a vibrant and creamy dish that blends sweet roasted beets with tangy goat cheese for a naturally colorful and flavorful pasta sauce. It’s an elegant, healthy, and easy-to-make meal perfect for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main Dish
• Method: Boiling, Blending
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

• 12 oz pasta of choice (penne, fusilli, spaghetti, etc.)
• 2 medium cooked beets (roasted or boiled), peeled and chopped
• 4 oz soft goat cheese
• 2 cloves garlic, minced (optional)
• 2 tbsp olive oil or butter
• 1 tbsp lemon juice
• Salt, to taste
• Black pepper, to taste
• 1/2 cup reserved pasta cooking water
• Fresh herbs (basil, dill, or parsley), for garnish
• 2 tbsp crushed walnuts or toasted pine nuts (optional, for topping)

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Instructions

1. Cook pasta according to package instructions. Reserve 1/2 cup of the cooking water and drain the pasta.
2. In a blender or food processor, combine chopped beets, goat cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth. Add pasta water as needed to reach a creamy sauce consistency.
3. In a skillet over low heat, sauté minced garlic in a little olive oil until fragrant (if using).
4. Pour the beet-goat cheese sauce into the skillet and heat gently. Add more pasta water if needed to loosen the sauce.
5. Add the cooked pasta to the sauce and toss to coat evenly.
6. Serve warm, garnished with fresh herbs and optional walnuts or pine nuts.

Notes

• Use pre-cooked beets for convenience—vacuum-packed varieties work well.
• Roasting the beets will give the sauce a deeper, sweeter flavor.
• The sauce can be made up to 2 days in advance and stored in the refrigerator.
• For extra creaminess, add a splash of milk or cream while heating the sauce.

Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 430
• Sugar: 5g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 4g
• Protein: 13g
• Cholesterol: 15mg