TikTok made it viral. I thought it was a lie. I was wrong.
Sometimes I see things that go viral because they are absolutely gorgeous and I am a huge skeptic that it actually TASTES good. And since taste and flavor is everything to me and bar none comes above every other variable, if it doesn’t taste good I don’t care how pretty it is, its not worth it.
This sauce is similar but my own take on what went viral. Built from roasted beet and greek yogurt as the base, no cream or butter to overcomplicate it. The key to that is understanding just what greek yogurt needs. Nonfat greek yogurt can absolutely work, but it doesn’t tolerate aggressive heat, so no direct heat here. It also will need a small add of sweet to balance it, whereas a 2% version doesn’t need that. It lands around 15–20 grams of protein per serving depending on your yogurt choice.
The beet brings natural sweetness and that brightly saturated pink color. The pecorino adds salt and depth and honest to goodness delish. A small drizzle of olive oil rounds everything out so it doesn’t taste… sharp.
And giant fusilli, at least in my humble opinion is not optional. The ridges catch the sauce perfectly and make every bite coated. However, if you can’t get to a specialty shop or online to order it, dealers choice on how you ultimately plate and eat it when it comes to pasta.
Yes, this high protein creamy beet pasta ultimately photographs beautifully, but more like I said above, the end goal is that it also tastes amazing. And that it does. If you do make this version, please tag me so I can see (and live vicariously through you once more!). @herbyeater.
High Protein Creamy Beet Pasta
Equipment
- Large Pot
- Blender or high-speed food processor
- Large mixing bowl
- Microplane or fine grater
- Sheet pan (if roasting beets)
- Colander
Ingredients
- 12 oz giant fusilli or pasta of choice
- 1 medium beet about 1 cup chopped, roasted or steamed
- 1 cup plain Greek yogurt 2% recommended for creaminess; nonfat works with care
- ½ cup finely grated pecorino cheese plus more for serving
- 1 teaspoon olive oil plus more for finishing
- 1 small roasted garlic clove optional
- ½ teaspoon salt plus more to taste
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon honey or maple syrup optional, to balance
- 1 tablespoon lemon juice
- ¾ to 1 cup reserved pasta water
Optional for serving:
- Fresh dill or parsley
- Cracked black pepper
Instructions
Roast or Prepare the Beet
- If roasting:
- Preheat oven to 400°F. Wrap chopped beet in foil with a drizzle of olive oil and roast for 25–30 minutes until tender. Let cool slightly.
- If steaming:
- Steam chopped beet until fork-tender.
Cook the Pasta
- Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente.
- Reserve at least 1 cup pasta water before draining. Do not rinse.
Make the Pink Sauce
- In a blender, combine:
- Roasted beet
- Greek yogurt
- Olive oil
- Roasted garlic (if using)
- Salt
- Pepper
- Honey or maple (if using)
- Lemon juice
- Blend until completely smooth and creamy.
Temper the Sauce
- In a large mixing bowl, add the blended sauce.
- Whisk in 3–4 tablespoons warm (not boiling) pasta water until slightly loosened and glossy.
Toss & Emulsify
- Add drained pasta to the bowl with the sauce. Toss gently.
- Gradually add more pasta water, 1 tablespoon at a time, until the sauce coats the pasta and looks silky.
- Make sure this is done off heat to prevent curdling.
Add the Pecorino
- Sprinkle in the grated pecorino in 2–3 additions, tossing continuously to prevent clumping.
- Taste and adjust salt and pepper as needed.
Finish
- Drizzle lightly with olive oil for gloss.
- Top with additional pecorino, cracked black pepper, and fresh herbs if desired.
- Serve immediately.
Notes
2% Greek yogurt provides the creamiest result while staying high-protein.
If sauce thickens too much, loosen with more pasta water.
If it tastes too tangy, add a tiny drizzle more honey or olive oil.