Pink Sauce with Beets & Goat (Print Version)
Creamy pink sauce with beets and goat cheese. A vibrant delight for pasta night.
# Ingredients:
01 -
16 ounces pasta (e.g., Rigatoni)
02 -
15 ounces canned beetroot
03 -
2 large shallots
04 -
3 cloves garlic
05 -
1 tablespoon olive oil
06 -
¼ teaspoon salt
07 -
⅛ teaspoon black pepper
08 -
1 tablespoon honey
09 -
2 tablespoons lemon juice (from approximately ½ lemon)
10 -
4 ounces goat cheese
11 -
¼ cup milk (dairy or unsweetened non-dairy)
12 -
½ ounce fresh basil (for garnish)
# Steps:
01 -
Preheat your oven to 425°F and bring 10 cups of water to a boil for the pasta.
02 -
Drain and rinse the canned beetroot, peel the garlic and shallots. Slice the shallots lengthwise and leave the garlic cloves whole.
03 -
Place beetroot, garlic, and shallots on a large baking sheet. Add olive oil, salt, and black pepper. Toss to coat evenly. Drizzle honey over the vegetables and roast on the top rack for 15 minutes.
04 -
Cook the pasta al dente according to the package instructions.
05 -
Transfer the roasted vegetables to a high-powered blender or food processor. Add lemon juice and goat cheese. Blend until smooth.
06 -
Slowly add the milk, 1 tablespoon at a time, while blending until fully incorporated.
07 -
Pour the sauce over the cooked pasta and stir to coat. Garnish with fresh basil and serve warm.
# Notes and Tips:
01 -
Canned beets are convenient, but fresh beets can be used; peel and chop before roasting.
02 -
Save vegetable scraps to make your own broth for future recipes.