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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 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Servings: 4
Author: the communal feast

Ingredients

  • 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

Instructions

  • 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!