Pasta coated in a creamy beet sauce made with balsamic vinegar, wine, thyme, and sweet roasted beets! It’s so easy and absolutely delicious!
WAIT!! DON’T LEEEAAVvvvv…. sigh. This creamy beet sauce is amazing, I swear.
Okay. Fine. Beet-haters. Who needs ya, anyway!
This post is for the 5% who either like beets, are on the fence, or just plain curious. Thanks for stickin’ around!
Man, people have very strong opinions about beets, that is for sure. Seems like you either love them or hate them – there is no middle ground!
We love them over here. Roasted, pickled, and pureed like in this sauce. Mixed with balsamic vinegar, wine, Parmesan, and cream has winner written all over it, right? It was so good. You won’t even be thinking about the beets once you take a bite, except for that gorgeous color!
Other Beet Recipes we love!
- Roasted Beets
- Pickled Beets
- Maple Glazed Beets
- Beet Cucumber Salad
- Heirloom Tomato Beet Salad
- Beet Pickled Eggs
How To Make This Creamy Beet Sauce
Pasta with Creamy Beet Sauce
- 3 medium roasted beets , peeled, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons white wine
- 3 cloves garlic
- 1/2 cup grated parmesan cheese , divided
- 1/2 cup vegetable stock (or chicken stock)
- 1/4 cup heavy cream
- 4 sprigs thyme , plus more for garnish
- 1 teaspoon sugar
- 1/2 pound penne pasta
- coarse salt and freshly ground pepper
- Bring a pot of salted water to boil.
- Place roasted beets, olive oil, balsamic vinegar, wine, garlic, 1/4 cup of the Parmesan, and a little salt and pepper in a food processor. Pulse until it’s smooth.
- Transfer beet mixture to a small saucepan. Add the stock, cream, and thyme sprigs; bring to a light simmer.
- Add the sugar, remaining cheese and another pinch of salt. Simmer on low while your pasta cooks.
- Cook the penne until al dente (about 11 minutes.) Drain and return to pot. Discard thyme from the sauce and pour over the pasta; toss to combine. Season accordingly.
- Serve in bowls, sprinkle with grated Parmesan and garnish with a thyme sprig or two.