Barilla Heart Pasta with Creamy Roasted Beet Pink Pasta Sauce

This delicious recipe includes beets, onion, garlic, and yogurt to create a vibrant and flavourful dish that is sure to impress.

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Skill
Beginner
Diet
Vegetarian

Make your love language clear when you dish up this Barilla Heart Shaped Love Pasta covered in a creamy roasted pink beet sauce! With just a few high-quality ingredients and some optional fresh herbs and nuts as a garnish, this cheerful recipe is one you'll be dishing up not just for Valentine’s Day, but year-round. Show your loved ones just how much they mean to you and create this recipe today!

Ingredients 4 Number of Servings

1 box of Barilla Heart Shaped Love Pasta (or Barilla pasta of your choice) 

2 medium-sized beets, roasted and peeled

2 tbsp olive oil

1 medium red onion, sliced

4 cloves garlic, minced

1 cup Greek yogurt

1/4 cup crumbled feta cheese (plus extra for garnish)

Salt and pepper to taste

Fresh basil or parsley, for garnish (optional)

Toasted sliced almonds, for garnish (optional)

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Instructions

  • 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. I garnished mine with extra feta cheese and toasted sliced almonds. You can also garnish with fresh basil or parsley if desired.

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