Pasta with Creamy Roasted Beet Sauce
No one could accuse this pasta of being anything less than exciting. She’s’ definitely a plate turner. That’s no dye job boys and girls. That color is what you get when throw a roasted beet into the mix. Now I know beets are a love them or leave them kind of thing and honestly up until a few years ago I was a leave them kind of girl. Then I figured out that roasting them was the ticket to my love affair with beets and lemon juice because you’re going to need that when you work with roasted beets unless you like hot pink hands.
And while pink is my favorite color hot pink hands don’t go with much if anything unless it’s a Halloween party and well we’re past that aren’t we. You’re going to want to add some crushed pistachios to this one before serving. It was my intention to have this in the photo (and my belly) but I have some serious pistachio lovers in my house. When I went to locate my stash (yes I have to hide some) they were gone. I now need a new hiding place. Sigh.
You’ll probably want to make up a double batch of of the roasted beet “sauce” it’s great for dipping and dunking and then making pasta with ; )
- 1 pound rotini pasta
- roasted beet sauce
- 1/4 cup heavy whipping cream
- 1/2 teaspoon dried sage
- 1/4 cup Parmigiano Reggiano - grated
- Place a large pot of generously salted water onto boil. When boiling add pasta and cook until al dente. Reserve 1 cup of pasta water prior to draining.
- In a large saute pan heat beet sauce. When warm add cream and sage. Mix to combine. If mixture is too thick loosen with reserved pasta water.
- Add pasta and cheese to saute pan. Toss to combine.
- Garnish with additional cheese if desired.