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A plant-based pasta sauce made from beets makes a healthy alternative to heavy traditional pasta sauces. The vibrant pink beet sauce coats the pasta perfectly leaving you with a beautiful dish rich in flavour and perfectly complimented by the creaminess of the burrata. Have you ever seen a more beautiful looking sauce?

We are in love with how beautifully pink this pasta is. It’s so pretty and nice to look at- is it ever eye catching. Don’t be intimidated by the colour. Beets in fact are quite bland on their own and tend to taste a little earthy. What is commonly loved about them is how versatile they can be. Almost like a potato it can be used in many different ways and cooked in different ways as well. Beets can be cooked by boiling in hot water or roasted in the oven which allows them to caramelize a little and releases a bit of sweetness.

Roasting is our preferred method as it brings out more natural flavours from the beets. They can be used in both savory and sweet dishes and often eaten for their rich antioxidants, vitamins, and other nutrients. The benefits of beets are well documented.

You’ll notice that the pasta doesn’t taste like beets rather it’s what gives it it’s pink color. Of course there are hints of earthiness and you can taste the beets depending on how many you use in the recipe. It really only takes 1 decently sized beet for its vibrant pink color to transfer on to the noodles and turn them pink. In this recipe we used 4 simply because we wanted a saucier dish.

To make the sauce it’s relatively easy. We combined all the ingredients except the liquids into a food processor which gives you what is similar to a paste. From the food processor we dumped it into our saucepan and when the mixture was warm we slowly incorporated the wine, pasta water and a bit of the almond milk until it reached a point where there was enough sauce for our pasta portions. When your making the sauce you’ll notice that the liquid is absorbed nicely and you create this beautiful thick sauce which you can add as little or as much almond milk as you like until you reach your desired consistency which will brighten up the sauce into a lighter pink colour.

For similar results and to save on time you can boil the beets in hot water instead of roasting, Another quick trick is to make the sauce (paste) a head of time and easily store it in an airtight container in the refrigerator a few days before serving. If making ahead omit the pasta water and almond milk when ready to warm the sauce, in a large saucepan add the stored sauce and heat over medium, when warm slowly add the pasta water, wine and almond milk to thicken. Add the pasta noodles as per the recipe instructions. Voila! You’ve got yourself a beautiful showstopper dish in just a few minutes.

**quick note: The burrata is best served when fresh and brought to room temperature. We recommend making just the right amount of pasta noodles as to ensure you don’t have any leftovers. Because the burrata is extremely creamy,  it tends to ooze out of its ball shape once you start pulling and tearing it into even amounts. Make sure you have removed it from its liquid and pat it dry to avoid a watered textured. Do this step at the very end once the pasta is plated over each plate.

beet pasta with creamy burrata

 impress your guests with this beautifully vibrant pink beet pasta with creamy burrata. Fresh pasta sauce made from beets, almond milk, and white wine finished with burrata cheese, micro greens and some seeds perfect for any night of the week.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner
Servings: 4
Author: the communal feast


  • 1 tablespoon olive oil
  • 4 small to medium beets
  • 1 package vegetable bouillon
  • 1 lemon juice
  • Salt and pepper to taste
  • 2 cups rigatoni pasta noodles cooked according to package
  • 2 garlic cloves minced
  • 1/2 cup almond milk
  • 1/2 cup white wine
  • 1 cup reserved pasta water
  • 1 ball of burrata cheese
  • Garnish with red chili flakes almond slivers, pumpkin seeds, and microgreens


  • 1. Preheat the oven to 425F degrees.
  • 2. Cut pieces of foil large enough to wrap each beet individually and spray with cooking oil and sprinkle with salt.
  • 3. Cook for 45-60 minutes depending on the size. Remove from the oven and let sit a few minutes.
  • 4.  Make the pasta according to the directions of the package. Once the pasta is cooked al dente (about 10 minutes for rigatoni) remove from heat and reserve 1 cup of the water and set aside for the beet sauce.
  • 5. To make the pasta sauce, peel the skins of the beets and roughly slice. Add the beets, garlic cloves, olive oil, and lemon juice to a food processor and blend for 1-2 minutes. It should be deep in colour and almost like a paste. Season with salt, pepper and chili flakes and slowly add the reserve pasta water. Blend until the sauce reaches your desired consistency. (I used about ½ cup of the water)
  • 6. Bring a large skillet to medium heat and add pink beet sauce and bring to a simmer. Add in more of the reserved pasta and simmer on low until warmed through. Taste and adjust seasoning here.
  • 7.  Add in pasta and stir until pasta is fully coated.
  • 8.  Serve with burrata, almond slivers and microgreens. If you don’t have almonds or greens substitute with other nuts you have on hand and herbs like parsley or dill would pair perfectly.
  • Bon appétit!

Beet pasta with creamy burrata


November 6, 2019


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