High Protein Creamy Beet Pasta
A vibrant, high-protein pink pasta sauce made with roasted beets, Greek yogurt, pecorino, and pasta water for a glossy, creamy finish. Bright, balanced, and weeknight-ready.
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
Keep heat OFF when adding yogurt sauce to prevent splitting.
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.
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.