Beet Pasta
If you’ve been anywhere on the internet lately, you’ve probably seen beet pasta popping up on your feed. It’s bold, it’s beautiful, and it’s the perfect way to impress your Valentine or your kiddos with minimal effort. Plus, it’s a sneaky way to add some veggies to your plate while still indulging in a cozy, comforting pasta dish.
Why you’ll love this beet pasta
This beet pasta sauce isn’t just pretty—it’s packed with unique flavor and way easier to make than you’d think. We first started seeing this viral recipe pop up during the Barbie movie era, and it seems to be having a resurgence this Valentine’s day season so we thought we’d give it a shot.
And of course, just like the viral tik tok ramen, it did not disappoint! The beets’ natural sweetness and earthiness pair perfectly with the subtle flavor of roasted alliums and creamy, tangy goat cheese.
So whether you’re whipping up a Valentine’s dinner, or trying to add some hidden veggies to your kids diet, this sauce delivers.And let’s be honest, that almost neon magenta hue is a showstopper – guaranteed to make your pasta night feel a little extra special!
Searching for more roasted veggie pasta recipes? roasted tomato pasta sauce / roasted vegetable pasta salad / roasted tomato and pumpkin pasta
Ingredients:
- Beets – Use fresh, firm red beets for the most vibrant color—this is essential if you want a super bright magenta sauce. We tested both fresh and pre-cooked (not canned) beets, and while both resulted in a beautiful pink sauce, fresh beets gave a more intense color. We used medium-sized beets, cutting them into pieces to ensure even roasting.
- Goat cheese – If you want the sauce to be extra smooth and creamy, go for a soft, fresh chèvre. You’ll need half of a small log, plus more for garnish if you want it.
- Hazelnuts – These are optional for garnish, the nutty richness of hazelnuts helps balance the earthy sweetness of beets and the tanginess of goat cheese, making the dish feel more complex and gourmet.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Tips for making this recipe:
Make it ahead of time – If you want to meal prep this recipe, we recommend making the sauce in advance and waiting to make the pasta until the day you want to serve it. The sauce is still pretty leftover, but the color sinks into the pasta as it sits, giving it a less impactful color.
Want to make this dairy free? Obviously, you’ll need to replace the cheeses in the recipe to make it dairy free, and Melissa recommends using Violife’s feta (it’s actually her favorite swap for goat cheese!) and using 1 tablespoon nutritional yeast or 2 tablespoons of Follow Your Heart parmesan in place of the grated parmesan cheese.
The Pasta Twins always say save a little pasta water before draining your pasta. It helps your sauce bind to the pasta and it can help thicken or thin the sauce to your liking – thanks to the magic starches!
Our favorite Valentine’s Day dinner recipes:
Searching for more easy vegetarian pastas? tomato and mascarpone pasta / buttery lemon pasta / green veggie pasta with pesto / curry pasta
Beet Pasta
Ingredients
- 4 medium beets (peel and chopped)
- 1 shallot (peel and quartered)
- 4 garlic cloves (peeled)
- 2 ounces goat cheese or feta
- 1/4 teaspoon crushed red pepper flakes
- 16 ounces rigatoni
- ½ cup pasta water (reserved)
- Top with toasted hazelnuts (fresh basil)
Instructions
- Roast the Beets & Aromatics: Preheat your oven to 400°F. Wrap the beets, shallot, and garlic cloves in foil and roast until tender, about 40 minutes.
- Blend the Sauce: Once roasted, blend the beets, shallot, and garlic with the goat cheese (or feta), crushed red pepper flakes, and reserved pasta water until smooth and creamy.
- Toss with Pasta: Cook your favorite pasta, reserving some of the pasta water. Toss the cooked pasta with the beet sauce, adding a bit of reserved pasta water as needed for a silky consistency.
- Garnish and Serve: Top with toasted hazelnuts and fresh basil for extra texture and flavor.
Nutrition
