Beet Pasta
A colorful and creamy pasta dish featuring a vibrant beet sauce made with cottage cheese and Parmesan.
Ingredients
- 1 pound pasta (your favorite type)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (thinly sliced or 1 tsp garlic powder)
- 6-8 ounces cooked, peeled beets (roasting recommended)
- 1 cup cottage cheese (reduced fat works well)
- ⅔ cup grated Parmesan cheese (plus extra for serving)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional: fresh parsley (finely chopped for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then reserve 1 cup of cooking water and drain the rest.
- In a skillet, heat olive oil over medium-low heat. Add garlic and cook until lightly golden, about 1-2 minutes.
- In a blender, combine cooked beets, cottage cheese, Parmesan, salt, pepper, and half a cup of reserved pasta water. Add toasted garlic and blend until smooth.
- Pour the beet sauce over the pasta, stirring to coat. Add more pasta water as needed to reach desired consistency.
- Serve immediately, topped with extra Parmesan and chopped parsley.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.