BEET MY VALENTINE PINK PASTA

BEET MY VALENTINE PINK PASTA

Protein-packed pink sauce made with love!

This vibrant and creamy beet pasta is a simple way to bring more veggies to your plate while keeping things delicious and protein-packed. With just eight ingredients, this recipe delivers a stunning pink sauce made from blended beets, cottage cheese, parmesan, and garlic—offering both flavor and a boost of protein. Toss it with your favorite pasta for a quick, nutritious dish that’s perfect for busy weeknights.

 

Time: 30 mins. 

Servings: 6

Ingredients:

  • 1 pound Brami Pasta
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced (or 1 teaspoon garlic powder)
  • 6-8 ounces cooked and peeled beets (roasted preferred for best color and flavor)
  • 1 cup cottage cheese (reduced fat used)
  • ⅔ cup grated parmesan cheese, plus extra for serving
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Finely chopped parsley (optional, for garnish)

 



 

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain and return pasta to the pot.
  2. While pasta cooks, heat a pan over medium-low heat. Add olive oil, then garlic. Sauté until golden brown, about 1-2 minutes. If using garlic powder, skip this step and add it directly to the blender.
  3. In a blender, combine cooked beets, cottage cheese, parmesan, salt, pepper, ½ cup of reserved pasta water, and the sautéed garlic with olive oil. Blend until smooth.
  4. Pour the blended sauce over the pasta and toss to coat. If needed, warm the pasta over low heat, adding splashes of reserved pasta water to loosen the sauce.
  5. Once heated through, serve with extra parmesan and a sprinkle of parsley.

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