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Creamy Burrata Beet Pasta

Creamy Burrata Beet Pasta: Creamy Comfort in Every Bite

Creamy Burrata Beet Pasta is a colorful, comforting vegetarian dish packed with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 lb Raw Red Beets Provides vibrant color and earthy sweetness
  • 2 tbsp Extra Virgin Olive Oil Adds richness and facilitates roasting
  • 1 tsp Coarse Salt Use kosher salt for best results
  • 1 tsp Ground Black Pepper Opt for freshly ground for better taste
  • 4 oz Chevré Goat Cheese Creamy element that blends smoothly into the sauce
  • 1 cup Freshly Shredded Parmesan Can be replaced with nutritional yeast for a dairy-free option
  • 1 tsp Garlic Powder For aromatic flavor, fresh garlic can be used
  • 1 cup Fresh Mint Brightens up the dish; can swap with basil
  • 1 tsp Fresh Thyme Leaves Can be replaced with 1 tsp dried thyme
  • 8 oz Burrata Cheese A rich, creamy topping that elevates the dish
For the Pasta
  • 1 lb Short Pasta Feel free to use any shape you enjoy
Optional Garnish
  • 1 cup Spring Microgreens Adds freshness and a pop of color for presentation

Equipment

  • oven
  • Pot
  • Blender
  • mixing bowl
  • baking sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Peel and quarter the raw red beets, then toss them with extra virgin olive oil, coarse salt, and ground black pepper. Spread on a lined baking sheet and roast for 25-30 minutes until fork-tender.
  2. Bring a large pot of salted water to a rolling boil. Add your choice of short pasta and cook according to package instructions until al dente. Reserve about one cup of the pasta water before draining.
  3. In a blender, combine roasted beets with chevré goat cheese, parmesan, garlic powder, fresh mint, and thyme. Gradually add 2 tablespoons of reserved pasta water and blend until smooth. Adjust thickness with more water if needed.
  4. In a large bowl, toss drained pasta with the creamy beet sauce. Add torn burrata cheese on top, drizzle with olive oil, and garnish with spring microgreens before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 65gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

For the freshest taste, add burrata just before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

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