Barilla Heart Shaped Love Pasta with Creamy Roasted Beet Pink Pasta Sauce

Preheat your oven to 400°F. Wash and trim the beets, then wrap them individually in aluminum foil.

Place the wrapped beets on a baking sheet and roast in the oven for about 45 minutes or until they are tender when pierced with a fork.

Remove the beets from the oven, allow them to cool slightly. Cut them into small pieces and set them aside.

While the beets are roasting, in a large pan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and slightly caramelized, about 5-7 minutes. Add the minced garlic to the pan and sauté for another 1-2 minutes until fragrant.

Bring a large pot of salted water to a boil. Cook the Barilla pasta according to the package instructions until al dente. Drain and set aside but reserve some pasta water for later.

In a blender or food processor, combine the roasted beets, caramelized onion, and garlic. Add the Greek yogurt and crumbled feta cheese to the blender and blend the mixture until smooth and creamy.

Pour the pink beet sauce over the Barilla pasta and gently toss to coat the pasta evenly with the sauce. If the sauce is too thick, you can add a bit of pasta water to reach your desired consistency.

Heat the pasta over low heat for a few minutes, stirring occasionally, until it's warmed through.

When ready to serve, transfer the creamy pink pasta to serving plates. Garnish with extra feta cheese, toasted slice almonds, fresh basil and/or parsley.