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
Other Notes
I’d love to try this with some fresh golden beets I bought at the farmers market! If I use dried thyme, how much should I use?
Hi Rona – dried herbs are much stronger than fresh herbs and it’s generally recommended using one-third to a half the amount of dried herb to fresh herb (like substituting one teaspoon dried for every tablespoon fresh.) So maybe a teaspoon of dried in this dish?
I like beets. I wouldn’t say I LOVE them, but I enjoy them. Hubby, on the other hand? Not so much. 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 wonder how this would taste with goat or feta cheese instead of parm?
Wow, this looks so delicious – I just love the colour, it’s fantastic!
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 if I want to be fearless like you and Bev maybe I need to get on my game.
I’LL try it, Amy!! Mostly because it looks YUMMY! But also because you’re pretty groovy.
Aaaahhhh, if you only KNEW how scared I am of every.thing.evar. you’d laugh a river. Or wait, I mean cry one. And then you’d laugh a raft right out of it.
I don’t even know.
This looks AWESOME!