Creamy Roasted Beet Pasta

Creamy Roasted Beet Pasta  Dinner

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.

Creamy Roasted Beet Pasta  Dinner

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.

Creamy Roasted Beet Pasta  Dinner

Creamy Roasted Beet Pasta

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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


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.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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

  16 Responses to “Creamy Roasted Beet Pasta”

  1. Paula - bell'alimento — October 17, 2012 @ 6:19 pm

    I absolutely love beet pasta! Pretty and delicious!

  2. Cassie — October 17, 2012 @ 7:50 pm

    Adore this, Angie! The pasta is such a great color. I love using Greek yogurt for creamy sauces, too!

  3. Gorgeous! Your photo makes this dish so enticing. Really wish I could have a little bowl of it right now. 🙂

  4. Belinda @zomppa — October 18, 2012 @ 7:04 am

    What a great idea! Never thought to use that as pasta…color is so appropriate!

  5. [email protected] — October 18, 2012 @ 8:49 am

    Wow, is that ever PRETTY!

  6. feast on the cheap — October 18, 2012 @ 1:42 pm

    Almost too pretty to eat!

  7. Kiran @ — October 18, 2012 @ 10:21 pm

    Oh my. I love that its made with greek yogurt! Love the color!!

  8. Shaina — October 19, 2012 @ 11:59 am

    Absolutely breathtaking. I love how vibrant it came out.

  9. The Healthy Goddess — October 19, 2012 @ 1:21 pm

    I’m always looking for different ways to use beets. This is such a beautiful dish and healthy, too. Can’t wait to try the Voskos Greek yogurt!

  10. Rachael {SimplyFreshCooking} — October 19, 2012 @ 1:48 pm

    This dish is insanely gorgeous! It would be a total showstopper at a dinner party! 🙂 Love your site!

  11. Cowen Park Kitchen — October 19, 2012 @ 3:54 pm

    Gorgeous! I’d love to see this next to a spinach version, and a squash version. Rainbow pasta, anyone?!

  12. What a beautiful and vibrant color the beets give the pasta.

  13. Jill — October 25, 2012 @ 7:04 pm

    Wow, this pasta looks so yummy!

  14. Miss @ Miss in the Kitchen — February 8, 2014 @ 9:53 am

    What a gorgeous pasta and delicious too!

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