Eclectic Recipes Creamy Roasted Beet Pasta | Eclectic Recipes

Creamy Roasted Beet Pasta

Since October is National Breast Cancer Awareness month, I thought I would make a pretty pink and tasty dish to share with you. Breast cancer affects so many people. I first shared with you a few months ago that my Mother-in-law’s best friend was taken far too young from breast cancer earlier this year. Rose was just 49 years old. I know she would love this recipe as much as the beet deviled eggs.

To make this creamy pasta dish even more healthy, I used Voskos Greek Yogurt. The yogurt is so creamy and delicious. It adds the perfect texture to this beet sauce. Voskos is packed with calcium, flavor, and creamy deliciousness. It has 2x protein, plus live & active probiotic cultures.

To make this dish, I first roasted a few beets, and then added sauteed leeks, tarragon, thyme and garlic. I also added vermouth and balsamic vinegar. I served it topped with Parmesan cheese and a few spsrigs of fresh thyme. I served a simple salad dressed with balsamic vinegar and olive oil. This makes a perfect dish for meatless monday too.

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Creamy Roasted Beet Pasta

Ingredients:

3 fresh beets
1 cup chopped leeks
2 tablespoons olive oil
1 teaspoon dried tarragon
1 teaspoon dried thyme
2 cloves garlic
1/2 cup Plain Voskos Greek Yogurt
3 tablespoons balsamic vinegar
1 tablespoon agave syrup
1/3 cup vermouth

1 teaspoon salt

Directions:

Heat oven to 350°. Add 1 tablespoon olive oil to beets and rub oil all over to coat. Roast until fork tender, 1 - 2 hours, depending on size.

Add 1 tablespoon olive oil to saute pan and add leeks, garlic, tarragon and thyme to pan. Saute for 5 - 7 minutes, or until tender. Add vermouth and remove from heat. Add beets, leek mixture, yogurt, balsamic vinegar, salt and agave to blender or food processor. Blend on high until smooth and creamy.

Cook pasta according to package directions. Add pasta and sauce to saute pan. Cook over medium heat for 2 - 3 minutes, or until pasta has absorbed some of the sauce.

This post sponsored by Voskos Yogurt. All opinions 100% mine.

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