Introduction
Tutorial: how to make beet sauce pasta — vibrant magenta sauce + creamy texture + goat cheese + walnut topping. 30 min vegetarian.
Ingredients List
- 3 roasted beets (1 lb) + 4 oz cream cheese (or 1/2 cup cashews) + 4 garlic + lemon juice/zest + olive oil + S+P + chili + 1/2 tsp coriander
- 12 oz fettuccine + salt + 1 cup pasta water
- 4 oz goat cheese + 1/2 cup toasted walnuts + 1/4 cup dill + parsley + cracked pepper + flaky salt
- Pomegranate + olive oil + microgreens
Timing
Prep 10. Sauce 5. Cook 10. Plate 5. Total 30 min.
Step 1 — Toast Walnuts
Dry skillet 3-4 min.
Step 2 — Pasta
Salted water. Al dente -1 min. Reserve 1 cup water.
Step 3 — Blend Sauce
All sauce 60 sec. Pasta water 2 tbsp at a time until silky.
Step 4 — Warm Gently
Skillet med-low 2 min. NO BOIL.
Step 5 — Toss
Pasta in sauce. Pasta water 2 tbsp at a time. Brilliant pink.
Step 6 — Plate + Garnish
Goat cheese + walnuts + dill + parsley + pepper + salt. Olive oil + pomegranate.
Nutritional Information
- Calories 520 | Protein 16g | Fat 26g | Carbs 62g | Fiber 7g | Folate 40% DV
Healthier Alternatives
Cashew cream vegan. Whole wheat. No cream cheese lighter. Spinach. Vegan goat.
Serving Suggestions
Arugula salad. Bread. White plates. Riesling, rosé.
Common Mistakes to Avoid
- Boil sauce
- Underroasted beets
- Untoasted walnuts
- No pasta water
- Hot cheese
Storing Tips
3 days fridge. Microwave 90 sec. Sauce alone 2 mo freezer. 5 days ahead.
Conclusion
That’s how to make beet sauce pasta. Comment your topping combo, share a photo, subscribe.
FAQs
Pre-cooked beets? Yes, save 1 hr.
Goat cheese sub? Feta.
Pink stain? Gloves.
Make ahead? Sauce 5 days.
GF? GF fettuccine.
Vegan? Cashew + vegan goat.
Recipe Card: Beet Sauce Pasta
Prep: 10 min | Sauce: 5 min | Cook: 10 min | Plate: 5 min | Total: 30 min | Serves: 4 | Calories: 520/serving
Ingredients
- Sauce: 3 roasted beets + 4 oz cream cheese + 4 garlic + lemon juice/zest + olive oil + S+P + chili + 1/2 tsp coriander
- 12 oz fettuccine + salt + 1 cup reserved pasta water
- Topping: 4 oz crumbled goat cheese + 1/2 cup toasted walnuts + 1/4 cup dill + parsley + cracked pepper + flaky salt + olive oil + pomegranate
Instructions
- Toast walnuts 3-4 min in dry skillet.
- Boil fettuccine 1 min less than al dente; reserve 1 cup water.
- Blend sauce ingredients 60 sec; add pasta water 2 tbsp at a time until silky.
- Warm sauce 2 min over medium-low heat (no boil).
- Toss pasta in sauce, adding water as needed for silky coating.
- Plate; top with goat cheese, walnuts, herbs, pepper, salt, olive oil drizzle.
Nutrition (per serving)
Calories 520 | Protein 16g | Fat 26g | Carbs 62g | Fiber 7g | Folate 40% DV
