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Creamy Burrata Beet Pasta

Creamy Burrata Beet Pasta: A Colorful Delight for Dinner

This Creamy Burrata Beet Pasta captures vibrant colors and rich flavors, making it a perfect weeknight gourmet meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Beets
  • 4 medium Raw Red Beets Adds earthiness and vibrant color; avoid canned beets for best flavor.
  • 2 tablespoons Extra Virgin Olive Oil Enhances flavor and aids in roasting the beets; use good quality for best results.
  • 1 teaspoon Coarse Salt For seasoning beets and pasta, enhancing overall flavors.
  • 1/2 teaspoon Ground Black Pepper Adds warmth and depth to the dish.
For the Pasta
  • 12 ounces Short Pasta Forms the base of the dish; options include penne or fusilli.
  • 4 ounces Chevré Goat Cheese Provides creaminess and tang; can swap for cream cheese in a pinch.
  • 1/2 cup Parmesan Cheese Enhances umami flavor; freshly shredded offers the best taste.
  • 1 teaspoon Garlic Powder Improves flavor profile; fresh garlic can be used as a substitute.
For the Flavor Boosters
  • 1/4 cup Fresh Mint Adds brightness and a refreshing taste; can swap with basil for a different flavor.
  • 1 tablespoon Fresh Thyme Leaves Introduces earthy notes; can easily substitute with dried thyme.
For the Creamy Finish
  • 8 ounces Burrata Cheese Adds luxurious creaminess; do not substitute for other cheeses.
  • 1 cup Spring Microgreens Used for garnish; adds visual appeal and freshness.

Equipment

  • Oven
  • Baking sheet
  • Blender
  • Large pot
  • Mixing bowl

Method
 

Instructions
  1. Preheat the oven to 400˚F (200˚C) and line a baking sheet with parchment paper.
  2. Peel and quarter the raw red beets, then toss them with olive oil, coarse salt, and black pepper. Spread on the prepared baking sheet and roast for 25–30 minutes until fork-tender.
  3. Fill a large pot with water, add coarse salt, and bring to a rolling boil. Cook the short pasta until al dente, typically around 8–10 minutes. Reserve 1 cup of pasta water before draining.
  4. Blend the roasted beets, chevré goat cheese, parmesan, garlic powder, mint, and thyme in a blender. Add a few tablespoons of reserved pasta water and blend until smooth.
  5. Toss the hot, drained pasta with the creamy beet sauce, adding reserved pasta water gradually until desired consistency is reached.
  6. Dollop with torn burrata cheese and drizzle with extra virgin olive oil. Garnish with spring microgreens before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 13gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

Use fresh, raw red beets for the best flavor and vibrant color. Blend thoroughly for a smooth sauce and add reserved pasta water gradually to adjust the consistency.

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