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
Units
Scale
- 1 lb raw red beets, peeled and quartered*
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 lb short pasta
- 4 ounces Chevré goat cheese
- 1/4 cup parmesan, freshly shredded
- 1/2 teaspoon garlic powder
- 1/4 cup fresh mint
- 2 tablespoons fresh thyme leaves
- 8 ounces burrata cheese, torn into large chunks
- Spring microgreens, for garnish
Instructions
- Preheat oven to 400ËšF. 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.Â
- 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.Â
- 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.Â
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Blending
- Cuisine: Italian-American
