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pink pasta
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Pink Pasta

This pretty pink pasta is covered in a beetroot and cheese sauce, topped with goat cheese and pine nuts.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: dinner
Cuisine: American, Italian
Keyword: beet pasta, goat cheese, pasta, pink pasta
Servings: 6 bowls
Calories: 400kcal
Cost: $20

Equipment

  • 1 peeler
  • 1 large pot
  • 1 strainer
  • 1 cutting board
  • 1 Food processor
  • 1 sharp knife

Ingredients

  • 3 beets peeled and chopped
  • 2 garlic cloves
  • ¼ cup tahini
  • 4 tbsp goat cheese
  • 1 tbsp honey
  • 1 tbsp dijon
  • ¼ cup olive oil
  • pinch of salt
  • 1 lb macaroni noodles
  • ½ cup fontina cheese shredded
  • red pepper flakes optional
  • pine nuts for topping
  • more goat cheese for serving

Instructions

  • With a peeler, remove the skin off the beets. Slice off any hard roots. Slice the beets into smaller pieces.
    3 beets
  • Bring a pot of water to boil and carefully drop in the beets. Let them boil in the water for 10-15 minutes, until they are fork tender. Carefully remove them from the water and let cool for 5 minutes.
  • Add the beets to a food processor. Drop in the garlic cloves, tahini, goat cheese, honey, dijon, olive oil, and a pinch of salt. Pulse until smooth.
    2 garlic cloves, ¼ cup tahini, 4 tbsp goat cheese, 1 tbsp honey, 1 tbsp dijon, ¼ cup olive oil, pinch of salt
  • Refresh the water in the pot and bring it to a boil again. Add the macaroni noodles and cook until al dente. Reserve ⅓ cup of pasta water. Strain.
    1 lb macaroni noodles
  • Dump the noodles back into the pot and add the beet sauce and fontina cheese. Stir until well combined and the cheese is melted. Add the pasta water if needed.
    ½ cup fontina cheese
  • Plate your noodles and top with sprinkled goat cheese, pine nuts and red pepper flakes.
    red pepper flakes, pine nuts, more goat cheese