Spicy PINK Roasted Beet Pasta

Inspo for this dish definitely came from Jillian Harris and her cookbook with Tori but ours is NOT vegan and definitely a lot faster to make.

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Serving Size: 2

Ingredients

  • 3-4 Cups Dry Penne Pasta, cooked as per instructions

  • 2 Large or 3-4 Small Beets, chopped into 1 inch or small cubes

  • 1 Jar of Roasted Garlic Alfredo Sauce

  • 1 Tsp. Garlic Powder

  • 1 Tsp. Salt

  • 1 Tsp. Pepper

  • 1-2 Tsp. JamDinners Creole Seasoning

  • 1/2 Cup Green Onion, chopped

  • 4-5 Tbsp. Olive Oil

Directions

  • Pre-heat oven to 375F degrees. In a medium bowl toss together the salt, pepper, garlic powder, half the oil and the chopped beets. Mix well.

  • Dump onto a baking sheet and bake approx. 30-40 minutes or until beets are fullly cooked.

  • Remove the beets from the oven and allow to cool briefly. Transfer beets to a small blender (or use a container for an immersion blender) and add the alfredo sauce as well as the creole seaosning. Mix well.

  • Transfer to a small pot and simmer on lo heat while the pasta cooks.

  • Drain pasta and return to the pot, add in the beet sauce, mix well. Season to taste.

  • Transfer to a bowl and add sliced green onion or even parmesan cheese if you have it.

Vegetarian Dishes, Main Dishes, BowlsJessica DeRaafbeet, beets, pasta, pink pasta