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Hot Pink Pasta made with Beet and Goat Cheese

I’ve been wanting to make more fun dishes, so here’s one I’ve been dreaming up for awhile! This pasta uses fresh beets, half and half, and goat cheese to make a vibrant, hot pink sauce that is not only gorgeous, but absolutely delicious. The final result is a sauce that’s fresh and lightly sweet, and the goat cheese gives it a little tang that pairs perfectly with the beets. Not sure if you like beets? Trying them as a creamy pasta dish might be the best place to start. The longest part of this recipe is letting the beets simmer, but after that, it comes together quickly…and easily. Brighten up your dinner, and bring a smile to your family and friend’s faces with the Margie Foodie Hot Pink Pasta today!

Prep Time: 10 minutes

Cook Time: 1 hour and 20 minutes

Level: Medium

Ingredients: serves 2 as main, 4 as side

  • About 3 beets (around a pound)

  • 8 oz pasta

  • 3 tbsp. olive oil, divided

  • 3 cloves of garlic, minced

  • 3/4 cup half and half

  • 3 oz goat cheese crumbles, plus extra for topping

  • Salt and pepper

  • Optional: fresh thyme for topping

 

  1. Scrub each beet in water. Chop the roots and stems off of them, and place in a pot and fill with water to cover them by an inch or two. Bring to a boil, and when it gets there, cover and lower to a simmer. Let them simmer for an hour to make them nice and soft so it’ll make a smooth puree.

  2. Cook pasta whenever it feels right. You’ll add the cooked pasta at the end of the process.

  3. When the beets are done simmering, drain and rinse off. Add to a food processor with 2 tbsp. of the olive oil and 1/3 cup of water. Blend until it’s as smooth as you can get it. Small, fine grains are normal, but larger chunks are not. If it’s too chunky, add more water or blend more. Set aside.

  4. Heat up the remaining 1 tbsp. of olive oil over medium heat in a large skillet. Add the minced garlic and sauté until soft and aromatic. Add the beet puree and the half and half, and stir until fully combined. Turn to low heat.

  5. Season with salt and pepper, and add the 3 oz of goat cheese. Stir until the goat cheese is melted to make a thick, creamy sauce. Add the cooked pasta and stir until it’s fully coated.

    Plating: Plate the pasta up with a little more goat cheese crumbles and some fresh thyme leaves for color and fresh flavor. Enjoy!