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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.

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)

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

Find it online: https://thefamilycooking.com/pink-sauce-pasta-with-beets-and-goat-cheese-2/