Description
A vibrant and nutritious dish of beetroot pasta tossed in a creamy beet sauce, perfect for those looking to explore healthy and delicious flavors.
Ingredients
Scale
- 2 medium Fresh Beets (preferably roasted)
- 8 ounces Whole Wheat Pasta (spaghetti or fettuccine)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1/2 cup Cream (or Greek Yogurt)
- 1/4 cup Parmesan Cheese (optional)
- Salt and Pepper to taste
- 1 cup Spinach or Arugula (optional)
Instructions
- Prep the Beets: Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for about 45-60 minutes until tender. If using pre-cooked beets, skip this step.
- Cook the Pasta: Boil salted water in a large pot. Cook pasta according to package instructions until al dente, saving some pasta water for the sauce.
- Make the Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Blend the Beets: In a blender, combine roasted beet cubes, sautéed garlic, and cream. Add a splash of pasta water to blend smoothly.
- Combine Pasta and Sauce: Once pasta is done, drain it and add to the skillet with the beet sauce. Adjust consistency with reserved pasta water as needed.
- Season and Garnish: Season with salt and pepper. Add spinach or arugula if using and let it wilt slightly.
- Finish with Flavor: Drizzle with olive oil, sprinkle with Parmesan or nutritional yeast, and garnish with fresh herbs.
Notes
Feel free to vary ingredients based on dietary preferences. This dish is colorful and packed with nutrients!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: beetroot pasta, veggie pasta, healthy pasta, creamy sauce, easy recipe