TikTok Beet Pasta Recipe
The vibrant pink hue of this viral TikTok Beet Pasta Sauce is all-natural and super flavorful thanks to fresh roasted beets! Paired with perfectly al dente fettuccine pasta, rich goat cheese, crunchy pistachios, and hand torn fresh basil leaves, this easy noodle dish is worth the hype.
Servings: 4 servings
Ingredients
- 12 ounces beets peeled and cut into 1-inch wedges (about 3-4 medium beets)
- 1 sweet onion roughly chopped
- 4 garlic cloves peeled
- 2 Tablespoons olive oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (16-ounce) package fettuccine or other pasta like bucatini, linguine, rigatoni, or farfalle
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional
- 4 ounces plain goat cheese or whipped feta
- 1/2 to 3/4 cup roasted & salted pistachios pine nuts, or walnuts, roughly chopped
- 2 Tablespoons torn fresh basil for garnish
Instructions
- Preheat oven to 425°F. Line a baking dish with parchment paper. Toss together beets, onion, garlic, oil, thyme, salt, and pepper. Cover with foil. Roast for 40 to 45 minutes until beets are tender.12 ounces beets, 1 sweet onion, 4 garlic cloves, 2 Tablespoons olive oil, 1 teaspoon chopped fresh thyme, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- While the beets are roasting, cook pasta in salted water according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining and set aside. Drain pasta and return to the pot.1 (16-ounce) package fettuccine
- When the beets are fork tender, transfer the roasted vegetables to a blender or food processor along with 1/2 cup of reserved pasta water. Pulse until the vegetables start to break down, then increase the speed and puree until smooth.
- Combine the beet pasta sauce with the cooked pasta and toss well to coat. Stir in Parmesan cheese and red bell pepper flakes. Add more of the reserved pasta water as needed until the pasta is evenly coated and the sauce is silky, not gummy or thick.1/2 cup shredded Parmesan cheese, 1/2 teaspoon red pepper flakes
- Divide the pasta between pasta bowls or plates and dot with chunks of goat cheese. Garnish with a generous amount of chopped pistachios and torn basil leaves. Sprinkle with additional red pepper flakes, to taste.4 ounces plain goat cheese, 1/2 to 3/4 cup roasted & salted pistachios, 2 Tablespoons torn fresh basil
Notes
- Whipped feta: Combine 4 ounces feta cheese with 1 1/2 ounces cream cheese in a food processor. Pulse until fluffy and light.
- Goat cheese: We used plain goat cheese, there are many marinated goat cheese options that would be wonderful with this pasta, if you prefer.
- Make it creamy. For a creamier, richer version, you can add 1/2 to 1 cup of heavy cream when you combine the beet sauce and the pasta. Cook over medium-low heat for 1-2 minutes until everything is heated through.
- Make-Ahead: The sauce can be made up to 4-5 days ahead and stored in an airtight container in the fridge. Reheat on the stovetop and thin with pasta water before tossing with the cooked pasta and serving.
- Freezing: You can freezing the pasta sauce for up to 2 months. Thaw before reheating on the stovetop and tossing with cooked pasta. I don't recommend freezing the pasta with the sauce.
Nutrition
Calories: 240kcal | Carbohydrates: 13g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 668mg | Potassium: 358mg | Fiber: 3g | Sugar: 7g | Vitamin A: 518IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 2mg
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