Easy Beets Pasta

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This effortless pasta will shock everyone at your house because of its vibrant color and deliciousness. It is also nutritious, as beets are potent antioxidants!

Why You’ll Love

• It is easy to make.  You only need beets, onion, garlic and linguine.
• It has a vibrant color. Beets have a beautiful pink hue that can be shocking. It is the perfect dish to celebrate Valentine’s Day or for Halloween dinner nights.
• It is nutritious. Beets are loaded with vitamins and minerals and rich in protective antioxidants. They have a natural sweetness that adds so much deliciousness to this dish.

Ingredients

• Pasta: Use linguine, but you can use spaghetti or any pasta you like. You should use one pasta box for this recipe to ensure enough pasta for the sauce.
•  Beets: Use one large beet, but you can use two small ones if that is what you have. Make you cut the beets into cubes because it will help them cook faster.
•  Rosemary:  Fresh is ideal for this recipe. Notice that in this recipe, it is added to the oven and baked with the other veggies. Once all the vegetables are ready, add the roasted leaves and remove the stem.
•  Garlic: Roasted fresh garlic is delicious. Once roasted, the garlic adds the perfect touch to the sauce without overpowering the taste.
•  Onions: Roasted onions contribute to the flavor. White onions are ideal for this recipe.
•  Basil: Fresh basil for garnish is a fantastic garnish, but you can use any other herbs you have at hand. Or you can skip this step.
•  Extra Virgin Olive Oil: Drizzle a dash of olive oil on the veggies to help them cook and not stick. Once the veggies are ready, add them to the food processor, which is when you add one additional tablespoon of olive oil.
•  Plain Greek Yogurt: Plain Greek yogurt is ideal for this recipe, but you can use any Greek yogurt if it is flavorless.
•  Parmesan Cheese: Freshly grated parmesan cheese is ideal for this recipe. If you do not have it, you can use packaged parmesan cheese. You can also use pecorino cheese if you still need to get parmesan on hand.
•  Pasta water: Make sure you save 1 cup of pasta water for this recipe; it is necessary to mix all the ingredients once everything is in the food processor.
• Seasoning: Use salt and pepper for this recipe. Add salt and pepper when you are ready to blend all the ingredients in the food processor to have more control over the flavor. Avoid adding salt or pepper to the beet before baking it. 

How To Make

• Start by washing your beet and dry it. Cut it into cubes. Chop your onions and peel your garlic cloves.
•  Add your diced beets, sliced onions, garlic cloves, and one stem of fresh rosemary using a baking dish with parchment paper. Drizzle olive oil on top and bake at 400F for 25-30 minutes or until the beets are soft.
•  When the veggies are almost ready, start cooking your pasta. Drain your pasta and save 1 cup of pasta water.
•  Once the veggies are prepared, let them cool down and add them to a food processor. Make sure you remove the stem of the rosemary but leave the leaves. Please pass your fingers through the stem to remove the leaves and add them to the food processor. Discard the stem. Add the pasta water, fresh parmesan, olive oil, plain Greek yogurt, salt & pepper and mix.
•  Mix your drained pasta with your beet sauce and garnish with fresh basil.

Tips

• For best results, preheat your oven before adding the veggies
• Add more pasta if you want a thinner beet sauce.

Popular Substitutions & Additions

•  Garlic: If you do not have fresh garlic, use 1/2 tsp of dried garlic instead. Instead of adding it to the roasted veggie combo, add it to the food processor before blending the roasted beets and onions.
•  Onions: If you do not have fresh onions, add 1/2 tsp of dried onion to the food processor before blending the roasted beets.
•  Rosemary: If you don’t have fresh rosemary, use 1/2 tsp of dried rosemary instead.

More Beet Recipes

• Easy Beet Hummus
• Easy Beet Baba Ghanoush

Storage

• Store leftover beet pasta in an airtight container in the refrigerator for up to 3 days.
• Store leftover beet sauce in an airtight container in the freezer for up to 2 months.

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