Beet Pasta Sauce aka "Pink Pasta"
This creamy beet pasta sauce is smooth, cheesy, and naturally pink. Inspired by the viral Boursin pasta bake! It’s a fun, kid-friendly way to serve a veggie-packed pasta that tastes like mac and cheese.
Equipment
- immersion blender or blender
- medium/large pot
Ingredients
- 2 medium beets peeled and diced
- 1 round Boursin cheese Garlic & Herb or sub feta block
- ½ cup plain cottage cheese or plain Greek yogurt blended
- 3 peeled cloves garlic or ½-1 teaspoon garlic powder adjust per taste preference
- 2 tablespoons avocado or olive oil
- 8 ounces pasta elbows, shells, wheels, or cavatappi (any work!)
- 1 cup reserved pasta water or milk or heavy cream as needed
- ½ cup shredded cheddar optional for extra cheesy flavor
Instructions
- Preheat oven to 400°F. Add diced beets and garlic to a baking dish, drizzle with olive oil, and place the Boursin in the center. Roast for about 35-45 minutes, until the beets are very fork-tender and the cheese is soft and melty.
- While the beets roast, cook the pasta according to package directions. Reserve 1 cup of pasta water before draining or skip if wanting to use all milk.
- Add the cottage cheese and ½ cup reserved pasta water or use milk to the roasted beet and cheese mixture. Use an immersion blender (or transfer to a blender) and blend until completely smooth and creamy. Add more pasta water or milk as needed to thin.
- Fold the cooked pasta into the sauce until evenly coated. Stir in shredded cheddar if using and serve warm.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used. I calculated using chickpea pasta noodles for added protein, fiber, and iron!
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