Pasta with Creamy Beet Sauce
Updated
Updated
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
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make This Creamy Beet Sauce
Pasta with Creamy Beet Sauce
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Beets are my favorite veggie but this made me go, I’m not sure about this. I always try a recipe the exact way it’s written the first time but I didn’t add the sugar because beets have a natural sweetness to them and I always do more garlic. This blew everyone away!! I couldn’t stop eating it myself. A little goat cheese or ricotta on top is a nice touch. Reheats well. Great recipe and thanks for sharing!!
I made this with some fresh golden beets I bought at the farmers market! DELISH. Thank you for this recipe!
I like beets. I wouldn’t say I LOVE them, but I enjoy them. I’d love to try this. I’ll have to put it on my list for the next time he’s out of town. Can you REALLY go wrong with cream and pasta in the same dish? I don’t think so.
As part of the (apparent) 5%, I clicked on this recipe BECAUSE of the beets! I truly love their sweet taste and adore the colour. What fun to add it to pasta! I couldn’t wait to make it and this dish did not disappoint. So much flavor. Only change I made was using feta cheese instead of parmesan.
Wow, this was so delicious – I just love the colour, it’s really fantastic. Try it everyone, you might be surprised.
This on-the-fence-about-beets girl stuck around. FOR YOU! Because I trust you with my on-the-fence-beet-ness. And know htat if anyone is going to lure me over to the dark/purple/red side…it’s you. :P
I love almost every veggie on earth, but beets – Noooooooooo! I just can’t! I have tried and I just gag. I think that putting them in the food processor might make me want to try them. You might have me sold on trying them!
And people will actually eat snails too!!! You smother anything in enough butter & garlic, and crazy people will eat it. I’m thinking you could have ground up lawn clippings with the other great ingredients (olive oil, balsamic vinegar, white wine, garlic, cream and parmesian cheese) and produced an equally tasty dish. Put me down in the 95% as a Beet Flavor Skeptic.
I AM curious about this . . . I’ve never cooked with beets, but the ingredients do sound really good.
Color me surprised, but holy cow was this ever delicious!
This was AWESOME!