Beet Pasta Sauce – Easy, Creamy, & Extremely Nutrient Dense

Ingredients

16 oz pasta (cooked, your choice; reserve a 1/4 cup of pasta water) ***Use Gluten Free pasta for gluten allergy
2 Tbsp extra virgin olive oil (divided)
1 cup onion (diced)
2 cloves garlic (minced)
3 beets (diced)
3/4 cup ricotta cheese
1/2 cup goat cheese
3 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper

Instructions

Roast the diced beets for 30 minute at 350 degrees.

Warm a tablespoon of the olive oil in a skillet over medium heat.

Add the onion and cook for a few minutes until softened. Stir in the garlic and cook for
another couple of minutes. Remove from heat.

In a blender, combine the onion and garlic, beets, ricotta
and goat cheeses, lemon juice, salt, pepper, the other tablespoon of olive oil, and reserved pasta water.

Blend until smooth and creamy. If needed, add a few more dashes of pasta water to thin the sauce to your
desired consistency. Toss the cooked pasta in the beet sauce.

I also served mine tossed with shrimp and I have Italian sausage to use for the remaining sauce with some more pasta.

Recipe sent by Patrice, pulled from the Spiral Path newsletter

****This article is for informational and educational purposes only. It does not constitute medical advice, diagnosis, or treatment, and is not a substitute for a conversation with a qualified healthcare provider. Individual health needs vary. If you have questions about your health, we invite you to schedule a consultation with one of our providers.