Description
A vibrant and creamy pasta dish made with beets for a stunning visual and nutritional profile.
Ingredients
Pasta (Spaghetti or Fettuccine)
Fresh Beets
Cream Cheese
Garlic
Olive Oil
Salt and Pepper
Parmesan Cheese (optional)
Instructions
- Cook the Pasta: Boil salted water, add pasta, and cook until al dente. Reserve a cup of pasta water, then drain.
- Roast the Beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 40-60 minutes until tender, or boil until soft.
- Sauté the Garlic: Heat olive oil in a pan, add minced garlic, and sauté for 1-2 minutes until fragrant.
- Make the Creamy Beet Sauce: Blend roasted beets, sautéed garlic, and cream cheese until smooth, adding reserved pasta water for consistency.
- Combine Pasta and Sauce: Mix pasta with creamy beet sauce in the pot, adjusting with more pasta water as needed. Season with salt and pepper.
- Serve and Garnish: Plate the pasta, sprinkle with parmesan cheese if desired, and add fresh herbs like basil or parsley.
Notes
For a lighter option, use Greek yogurt instead of cream cheese. Gluten-free pasta or zucchini noodles can be a great alternative.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: beet pasta, creamy pasta, vegetarian meal
