Mediterranean Creamy Beet Sauce Pasta (Pink Sauce)
This Creamy Beet Pasta is a unique pasta sauce recipe that's absolutely scrumptious, eye-catching, and healthy! A fun way to spruce up your pasta game.
Servings 6 servings
Calories 422kcal
Equipment
Ingredients
- 16 oz pasta of choice
For Beet Pasta Sauce
- 2 cups beets, diced, raw or cooked
- ¾ cup half and half
- ½ cup feta, crumbled
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic, minced *use more if cloves are small
- 1 teaspoon cumin
- ½ teaspoon salt , or more to taste
- ½ teaspoon black pepper
For Garnishing
- ⅓ cup feta, crumbled
- ½ cup marinated artichokes , roughly chopped
- ¼ cup parsley , finely chopped
- protein of choice
Instructions
To Cook Beets
- Clean, peel, and dice beets. Boil until fork tender, about 20-30 minutes.
To Make the Beet Sauce
- To a food processor, add beets, half and half, feta, olive oil, garlic, cumin, salt and pepper. Blend until smooth.
- Transfer the beet sauce mixture to a saucepan on low-medium heat.
- Bring to a light simmer until warmed completely. Typically takes about 10 minutes.
- While the sauce is simmering, cook the pasta according to the package. Drain and set aside in a colander until ready to start plating.
To Serve
- Plate pasta in a rimmed plate, pasta bowl, or shallow bowl.
- Top the pasta with the creamy beet sauce and sprinkle parsley, feta, marinated artichokes, and meat of choice.
Notes
Storage: In an airtight container or Ziploc bag in the fridge for up to 4 days. Keep pasta, garnishes, and sauce separate.
To Reheat The Sauce: Place in a saucepan on low heat and allow to slowly come to a simmer. Stir occasionally to avoid it from sticking. Avoid it boiling.
Toppings: Add any protein of choice, I like to use grilled chicken or grilled cod. Both complement the beet sauce well. Add feta to beet pasta last minute. The white color takes on the beet color fast.
Tag @theperfecttide when you make it!
*calories are only an estimate.
Nutrition
Serving: 1serving | Calories: 422kcal