Description
This Creamy Pink Beetroot Pasta is a vibrant, rich, and delicious dish that transforms simple ingredients into a stunning meal. Blended roasted beetroot creates a silky, naturally pink sauce, making this dish as beautiful as it is tasty. Perfect for those looking for unique pasta salad ideas or a twist on tricolor pasta recipes, this creamy beet pasta is packed with flavor and nutrition. Whether you’re craving a cheap pasta salad, a layered pasta salad, or a loaded pasta salad, this beet-infused dish is a must-try!
Ingredients
Scale
Produce:
- 250g beetroot, roasted and peeled
- 1 clove garlic
Pasta & Grains:
- 360g pasta (any shape)
Baking & Spices:
- Salt, to taste
- Pepper, to taste
Oils & Vinegars:
- 1 tablespoon extra virgin olive oil
Dairy:
- 100g cream cheese
- 100ml feta cheese, crumbled
- 80ml heavy cream
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside.
Prepare the Beetroot Sauce:
- In a blender or food processor, combine roasted beetroot, garlic, olive oil, cream cheese, feta cheese, and heavy cream.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
Combine & Serve:
- Toss the cooked pasta with the creamy beet sauce until fully coated.
- Serve warm, garnished with extra feta crumbles or fresh herbs if desired.
Notes
- For a cold pasta salad with Italian dressing, swap the cream sauce for a tangy vinaigrette.
- Try using tricolor pasta for a more colorful presentation.
- Add roasted walnuts or pumpkin seeds for a crunchy contrast.
- This sauce pairs well with ditalini pasta salad or tricolor pasta salad for a refreshing twist.
