Description
A simple and cozy pasta dish that combines cooked beets, cottage cheese, and Parmesan for a creamy, vibrant sauce.
Ingredients
Scale
- 1 pound pasta (penne, farfalle, fusilli, or spaghetti)
- 6–8 ounces cooked and peeled beets (roasted recommended)
- 1 cup cottage cheese
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 2/3 cup grated Parmesan cheese
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Reserved pasta water (about 1 cup)
- Optional: Finely chopped parsley, a squeeze of lemon juice, a handful of baby spinach or arugula, toasted walnuts or pistachios, cracked red pepper flakes, a dollop of ricotta, a drizzle of olive oil
Instructions
- Prep your beets and pasta water by roasting or preparing cooked beets.
- Fill a large pot with salted water and bring it to a boil.
- Cook the pasta according to package instructions until al dente.
- Before draining, reserve about 1 cup of pasta water.
- Drain the pasta and return it to the pot off the heat.
- Heat olive oil in a skillet, add sliced garlic, and toast until golden.
- In a blender, combine beets, cottage cheese, Parmesan, salt, pepper, reserved pasta water, and toasted garlic. Blend until smooth.
- Taste the sauce and adjust seasoning as needed.
- Pour the beet sauce over the pasta and toss to coat thoroughly.
- Add optional mix-ins and garnishes before serving.
- Serve immediately with extra toppings on the side.
Notes
This pasta dish is versatile and can be stored in the refrigerator for 2-3 days. Reheat gently with a splash of water or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg
Keywords: pasta, beet pasta, creamy pasta, vegetarian dinner, quick meal