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Delicious creamy beet pasta served in a bowl with fresh herbs.

Creamy Beet Pasta

A vibrant and comforting pasta dish featuring a silky sauce made from roasted beets and cottage cheese, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pasta (penne, farfalle, fusilli, or spaghetti)
  • 2 Tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced (or sub 1 teaspoon garlic powder)
  • 6–8 ounces cooked and peeled beets (roasted recommended) Roasting gives better color and depth
  • 1 cup cottage cheese Reduced fat or full fat works
  • ⅔ cup grated Parmesan cheese Plus extra for serving
  • ¾ teaspoon kosher salt Adjust to taste
  • ¼ teaspoon ground black pepper Adjust to taste
  • finely chopped parsley (optional garnish)
Optional Add-Ons
  • ½ teaspoon squeeze of lemon juice For brightness
  • a handful of baby spinach or arugula Stirred in at the end for extra greens
  • toasted walnuts or pistachios For crunch
  • cracked red pepper flakes For heat
  • dollop of ricotta For extra creaminess
  • drizzle of good olive oil before serving

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Add 1 pound of your chosen pasta to the boiling water and cook according to package directions until just al dente.
  3. Before you drain, scoop out and set aside 1 cup of the hot pasta water and drain the pasta, returning it to the pot off the heat.
Cooking
  1. Heat a small pan over medium-low heat and add 2 tablespoons extra virgin olive oil. When oil shimmers, add the sliced garlic.
  2. Cook slowly, stirring, until the garlic is golden and fragrant (about 1-2 minutes). Transfer the garlic and oil to a small bowl and set aside.
  3. In a blender or food processor, combine the cooked beets, cottage cheese, grated Parmesan, kosher salt, ground black pepper, and ½ cup of reserved pasta water.
  4. Add the toasted garlic and olive oil from the pan. Blend until completely smooth, adjusting sweetness and thickness with reserved pasta water as needed.
  5. Pour the beet sauce over the hot pasta in the pot and gently toss to coat. If the pasta has cooled, return the pot to low heat and gently stir for 1-2 minutes.
Finishing Touches
  1. Taste and adjust seasonings with salt, pepper, or lemon juice. Serve hot with extra Parmesan and parsley on top.

Notes

Use pasta water to adjust sauce thickness. Blend carefully to avoid overflow, and keep sauce warm during preparation.