Creamy Beet Pasta
This gorgeous creamy beet pasta is a unique way to add more veggies. Made with goat cheese, roasted beets, parmesan cheese, balsamic vinegar, and pasta, this veggie-loaded recipe is perfect for a showstopping weeknight dinner.
I first shared this beet pasta recipe in my 2016 cookbook, Fresh Italian Cooking for the New Generation, and it was so popular with readers and taste testers that I wanted to share it here, too.
With 19 grams of protein per serving, this creamy beet pasta is one of my husband’s favorite pasta dishes. The shocking pink color is a fun twist on traditional Italian.
Why I love this recipe
How gorgeous is this beet pasta? Inspired by my roasted beet and goat cheese salad, this beet sauce takes only minutes to put together and is pretty enough to serve as a main or a side dish.
Pasta is one of my favorite ways to add in extra veggies. My green pasta made with pureed spinach is similar to this beet pasta recipe- easy, comforting, and delicious!
Roasted beets are pureed with goat cheese to create a thick, creamy paste that melts into hot pasta. With only six ingredients, it’s as easy as it is delicious.
Ingredients
- Beets: Raw beets are the base of this recipe. I’ve included easy directions for roasting the beets below, but precooked beets can also work. Pickled beets will not work in this recipe.
- Linguine: I like a long noodle with this pasta sauce, similar to a creamy alfredo pasta but any pasta shape will work.
- Goat cheese: This is what makes this beet pasta so creamy! Consider how often roasted beets are paired with goat cheese in other recipes, it works so well in this pasta recipe!
- Balsamic vinegar: Just a splash adds depth to the pasta sauce.
- Black pepper: With the creamy goat cheese, I think this dish tastes best with lots of freshly ground black pepper.
Substitution Notes
If you want to make this recipe dairy-free, then I recommend subbing in a vegan goat cheese, like from Violife and omitting the parmesan cheese at the end.
In my cookbook recipe, I used hazelnuts along with the roasted beets but decided to omit them for this version. If you do decide to try this one without dairy, then I suggest adding in 1/4 cup cashews or skinned hazelnuts to the food processor with the roasted beets and finely chop before adding the rest of the ingredients.
I first created this recipe in 2015 for my cookbook and since then, I’ve seen other versions use ricotta cheese, feta cheese or cottage cheese in place of the goat cheese. That works too; you’ll want to sub in 1/2 cup of either one of those for the goat cheese.
Lemon juice can be used in place of the balsamic vinegar.
How to Make
Roast the Beets
Preheat the oven to 400 degrees F, then wash and scrub the beets, removing leaves if attached. Place the beets on a large piece of foil and drizzle with olive oil and a generous pinch of salt and pepper.
Tightly wrap the beets in a boil and place them in the oven to roast. They are done when they can easily be pierced with a knife or a fork. Depending on the size of your beets, this takes about 50-70 minutes.
When they are done, remove the beets and let them cool slightly, then remove the skins. I use a paper towel to rub the beets, and the skin comes off easily! The skin from warm beets is much easier to remove than cold ones.
Finely Chop the Beets
Place the beets in a food processor and finely chop. Alternatively, you can use a blender, but the food processor will make for a better sauce. I prefer to chop the beets this way first so the rest of the ingredients can be easily combined. Add the goat cheese, balsamic vinegar, olive oil, salt, and pepper.
Make the Sauce
Puree all of the ingredients in the food processor until combined. With the motor running, slowly drizzle in 2 tablespoons of pasta water until the sauce is creamy and smooth. The sauce should be thin but not watery. Season to taste, adding more salt, pepper, or balsamic vinegar if desired.
Toss with the Hot Pasta
Add the sauce back to the pot that was used to cook the pasta and warm over low heat. Add the cooked linguine and toss until well combined, adding more pasta water as needed to thin and combine.
Garnish with parmesan cheese and toss together, then serve.
Chef Tips for Success
If you plan on using pre-cooked beets, make sure to choose plain beets instead of pickled beets, as the pickled beets won’t work in this recipe.
I’ve tested this with pre-cooked beets, and while it does work, I find that the beet sauce tastes much better when using fresh roasted beets instead.
Remove the pasta when it’s just al dente, as it will continue to cook when added to the sauce.
Variations
This recipe can be made dairy-free by swapping in vegan goat cheese or vegan ricotta cheese for the goat cheese.
For a garlicky beet pasta sauce, saute 2 cloves of sliced garlic in olive oil before adding it to the food processor with the pureed beets. Shallots can also be used in place of the garlic: about 1 tablespoon of chopped shallots sauteed in olive oil before adding to the rest of the ingredients.
Garnish with herbs, like fresh basil or fresh mint on top.
What to serve with
This easy beet pasta pairs well with salad or any cooked protein, but it’s hearty enough to shine as the main dish. With 19 grams of protein and 4 grams of fiber per serving, it’s healthy and filling.
I like serving this beet pasta alongside a fresh salad for texture and color, such as my easy kale Caesar salad or DK house salad.
Frequently Asked Questions
What’s the easiest method for peeling beets?
I find that the easiest way to peel them is by rubbing them gently with a paper towel; the skin falls right off! You can also run them under cool water while rubbing the skin, but it’s messier. If you don’t want your hands stained, you can wear gloves when doing this.
How do I know when the beets are done?
The beets are done when you can easily pierce the largest one through the center with the tip of a sharp knife or skewer.
What if I don’t have a food processor?
A food processor makes for a smoother beet pasta sauce, but a high-powered blender will work similarly, though you may need to stop and scrape down the sides. For a more textured sauce, finely grate the cooked beets using the small holes of a box grater, then whisk in the goat cheese, olive oil, balsamic vinegar, salt and pepper, and the pasta sauce. It won’t be as smooth, but it will work!
If you like this easy beet pasta recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Easy Beet Pasta
Equipment
Ingredients
- 1/2 pound beets , about 2-3 medium
- 2 tablespoons olive oil
- 12 ounces linguine or other pasta
- 4 ounces goat cheese
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon each, salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
Instructions
Roast the Beets
- Preheat the oven to 400 degrees F. Wash and scrub the beets, removing leaves if attached. Place the beets on a large piece of foil and drizzle with 1 tablespoon of olive oil and a pinch of salt and pepper. Tightly wrap and place in the oven to roast. The beets are done when they can be easily pierced with a knife, about 50-70 minutes.
- When done, remove the beets and let cool slightly. Remove the skin with a paper towel or by running the beet under cool water and rubbing the skin off. This can also be done 2-3 days ahead of time.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the lingine and cook until al dente according to package directions, then drain and reserve 1 cup of pasta water.
Make the sauce
- While the pasta is cooking, make the sauce. Place the roasted beets in a food processor and pulse until chopped.
- Add in the goat cheese, balsamic vinegar, remaining tablespoon of olive oil, salt and pepper and puree until combined.
- With the motor running, slowly drizzle in 2 tablespoons of the reserved pasta water until the sauce is creamy and smooth. Season to taste, adding more salt or pepper if desired.
Combine
- Add the beet sauce to the pasta pot and add the pasta. Toss together to combine, adding more reserved pasta water as needed to thin the sauce to combine.
- Add the parmesan cheese and toss again, then taste, adding more salt, pepper, vinegar, pasta water as needed and serve immedietly.