High-Protein Creamy Pink Beet Pasta
High-Protein Creamy Pink Beet Pasta
Ingredients
For the Pasta
- 12 ounces high-protein penne pasta
For the Pink Beet Sauce
- 2 cooked beets, medium, peeled and roughly chopped
- 4 ounces cream cheese, softened
- 1 tablespoon olive oil
- 1/2 cup pasta water, or vegetable broth, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the high-protein penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the pink beet sauce. In a high-speed blender, combine the chopped cooked beets, softened cream cheese, olive oil, salt, and black pepper.
⏱️ 3 min
- 3
Add 1/2 cup of the reserved pasta water (or vegetable broth) to the blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min
- 4
Drain the cooked pasta and return it to the pot. Pour the creamy pink beet sauce over the pasta. Toss gently to coat all the pasta evenly.
⏱️ 2 min
- 5
Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Creamy Pink Beet Pasta
Ingredients
For the Pasta
- 12 ounces high-protein penne pasta
For the Pink Beet Sauce
- 2 cooked beets, medium, peeled and roughly chopped
- 4 ounces cream cheese, softened
- 1 tablespoon olive oil
- 1/2 cup pasta water, or vegetable broth, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the high-protein penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min - 2
While the pasta is cooking, prepare the pink beet sauce. In a high-speed blender, combine the chopped cooked beets, softened cream cheese, olive oil, salt, and black pepper.
⏱️ 3 min - 3
Add 1/2 cup of the reserved pasta water (or vegetable broth) to the blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min - 4
Drain the cooked pasta and return it to the pot. Pour the creamy pink beet sauce over the pasta. Toss gently to coat all the pasta evenly.
⏱️ 2 min - 5
Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese, if desired.
⏱️ 1 min