This post may contain affiliate links. Please read my disclosure policy.
Exquisitely vibrant and incredibly tasty, this deliciously creamy burrata beet pasta is bursting with flavors and easy to make. Plus, thanks to that pink hue, it looks super fancy!
UM! I made a creamy burrata beet pasta recipe. It's cheesy. It's pink. And not only that, it's delicious. AND easy! Burrata cheese? Creamy chevre sauce? Magenta pink pasta?! Let's do this.
What You'll Need
To whip up this delectable creamy burrata beet pasta, grab a blender and these ingredients:
- About a pound of uncooked red beets- Head down to the FAQs section to see why I use fresh ones!
- Chevre goat cheese - The reason why the beet sauce is oh so creamy!
- Freshly shredded parmesan
- Your favorite short pasta - I used a rotini. You can also use a long pasta but I found the short kind holds the sauce and the burrata cheese better.
- A dash of garlic powder
- Fresh mint and thyme leaves - Sounds weird but trust me on this one. Herbs go a long way!
- Burrata cheese - For the ultimate garnish. I could literally eat burrata by itself.
- Extra virgin olive oil for a delightful drizzle (and for cooking up those beets).
- Salt and pepper to taste.
- Spring microgreens for topping if desired.
Tips and Tricks
To get perfectly smooth and creamy burrata beet pasta sauce:
- Roast fresh beets - I know I know it's an extra step but it enhances the flavor like you would not believe! And what is beet sauce without delicious beets?
- Use a blender or a food processor - To really get that sauce ultra smooth, you're going to want to use a good blender or pulse it in a food processor. Mashing and mixing by hand? Hard pass for this recipe.
- Spring for the good cheese - Get the tasty stuff here! Grab a nice, creamy chevre and a fresh wedge of parmesan. Speaking of, beware already shredded parmesan. It doesn't break down as well and you'll end up with tiny lumps and lack of flavor throughout your sauce.
Frequently Asked Questions
I wouldn't 😬. Canned beets (canned veggies in general) have a different flavor than their fresh/frozen counterparts and will greatly change the tastiness/texture of the sauce.
For sure! I would say no more than 24 hours in advance though due to all the cheese. Cook the pasta just before serving and reserve a little of that pasta water to thin out the sauce as needed.
You can freeze the sauce for up to 3 months in a sealed, airtight container. I don't recommend freezing the whole dish/pasta though.
Creamy Burrata Beet Pasta
- Total Time: 50 minutes
- Yield: Serves 4 to 6 1x
- Diet: Vegetarian
Description
Exquisitely vibrant and incredibly tasty, this deliciously creamy burrata beet pasta is bursting with flavors and easy to make. Plus, thanks to that pink hue, it looks super fancy!
Ingredients
- 1 lb raw red beets, peeled and quartered*
- 2 tablespoons extra virgin olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 1 lb short pasta
- 4 ounces Chevré goat cheese
- ¼ cup parmesan, freshly shredded
- ½ teaspoon garlic powder
- ¼ cup fresh mint
- 2 tablespoons fresh thyme leaves
- 8 ounces burrata cheese, torn into large chunks
- Spring microgreens, for garnish
Instructions
- Preheat oven to 400˚F. Grease or prepare a baking sheet with parchment paper. Toss quartered beets in olive oil, salt, and pepper and place in an even layer on the prepared sheet. Cook for 25 to 30 minutes, until easily pierced with a fork. Remove from heat.
- Bring a large stock pot of salt water to a boil. Cook pasta to al dente according to box instructions. Reserve 1 cup of the cooking water, and drain.
- While pasta is cooking, combine roasted beets, 2 tablespoons of the reserved pasta water, goat cheese, parmesan, garlic powder, mint and thyme leaves in a blender or food processor. Blend until smooth. If too thick, add more of the reserved pasta water a tablespoon at a time until desired consistency is reached. Add salt and pepper to taste.
- Toss the cooked pasta in the creamy beet sauce. Top with torn chunks of burrata, a drizzle of olive oil, and a sprinkle of microgreens if desired.
Notes
To save time, you can always use already cooked beets, or frozen beets that have been thawed. If using thawed beets, adjust the amount of reserved pasta water added to keep the sauce from thinning out too much.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Blending
- Cuisine: Italian-American
Leave a Reply