There’s something undeniably celebratory about making pasta from scratch, especially when it stars the vibrant color of beets. As I rolled out the rich, red dough, with its earthy sweetness wrapping around my fingertips, I realized that cooking dinner could turn into an art form. The unique combination of creamy goat cheese and sautéed maitake mushrooms brings this Beet Pasta to life, transforming what could be a simple weeknight meal into an affair that delights both the eyes and the palate.
You might be surprised to discover how easy it is to create this stunning dish at home. Perfectly pop-colored and bursting with flavor, not only is it visually impressive, but it also offers a healthy alternative to takeout. With just a few simple ingredients, we’ll walk through each step, ensuring that your kitchen becomes a space filled with warmth and creativity. Whether you’re impressing guests or treating yourself to something special, this Beet Pasta recipe promises to turn every bite into a memorable experience. Are you ready to dive in and embrace the joy of homemade goodness? Let’s get started!
Why Beet Pasta from scratch is a must-try?
Elevated comfort: This beet pasta from scratch turns pasta night into a gourmet occasion, delighting with its vibrant color and inviting flavors.
Easy to make: With just a handful of ingredients, creating this stunning dish is surprisingly simple and perfect for all skill levels, making it ideal for home cooks.
Earthy sweetness: The blend of beet’s natural sweetness with savory mushrooms and creamy goat cheese creates a harmonious taste that’s both unique and comforting.
Versatile options: Enjoy it as a main dish, side, or even a delightful dish for special gatherings—this pasta fits any occasion!
Health-forward: Packed with nutrients, this beet pasta is a great way to enjoy a wholesome meal at home, replacing takeout temptation.
Crowd pleaser: Impress your loved ones with this showstopper that elevates any dining experience, ensuring you’ll be the star of the evening!
Beet Pasta from Scratch Ingredients
For the Pasta Dough
- Medium beet – This vibrant beet adds stunning color and earthy sweetness to your pasta.
- Large eggs – Essential for binding the pasta, these will give your dough structure.
- Large yolk – Adds richness to the dough for a more luxurious texture.
- Olive oil – A touch of oil ensures a smooth, pliable dough that’s easy to work with.
- All-purpose flour – Provides the base for your pasta; feel free to use a gluten-free blend if needed.
- Fine sea salt – Enhances the flavor of the pasta, making each bite savory and satisfying.
For the Filling
- Maitake mushrooms – These finely chopped mushrooms bring an earthy depth to the filling.
- Garlic clove – Adds aromatic flavor that complements the mushrooms beautifully.
- Butter or olive oil – Use either for sautéing, adding a rich flavor to your filling.
- Salt – Always add to taste, balancing the other flavors in the dish.
- Freshly ground pepper – A pinch enhances the overall taste, lending warmth to your filling.
- Creamy goat cheese – Its creamy texture and tangy flavor perfectly complement the earthy notes of the mushrooms.
For the Sauce
- Garlic cloves – Sautéed until golden, these will add a delightful aroma to your sauce.
- Good quality olive oil – A must for a smooth, flavorful sauce that brings everything together.
- Sage leaves – Fresh sage introduces a lovely herbal note, making this sauce aromatic and enticing.
This Beet Pasta from scratch not only bursts with flavor but also transforms your kitchen into a colorful culinary canvass. Ready to get cooking? Let’s make it happen!
How to Make Beet Pasta
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Cook the beet: Boil the medium beet in water until it’s tender, about 30 minutes, then peel and puree it until smooth, creating that beautiful base for your pasta.
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Mix the dough: In a mixing bowl, combine the beet puree with the eggs, yolk, olive oil, flour, and salt. Stir it together until it forms a cohesive dough, feeling the sticky sweetness of the beet.
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Knead the dough: Lightly flour a clean surface and knead the dough for about 5-7 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes to relax.
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Sauté the mushrooms: In a skillet over medium heat, melt 2 tablespoons of butter or olive oil. Add the minced garlic and maitake mushrooms, cooking until the mushrooms are soft and golden, about 8-10 minutes.
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Season the filling: Sprinkle salt and freshly ground pepper over the mushroom mixture. Stir in 2 ounces of creamy goat cheese until it melts into a heavenly filling. Set this aside to cool.
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Roll out the pasta: On a floured surface, use a rolling pin to roll out the rested dough to your desired thickness, then cut into your favorite shapes, whether that’s squares or circles.
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Fill the pasta: Place a small spoonful of the cooled mushroom filling onto the center of each pasta piece. Gently fold over the dough and seal the edges, ensuring they are well-pressed to avoid leaking.
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Prepare the sauce: In another skillet, heat 1/4 cup of good quality olive oil over medium-low heat. Add the halved garlic cloves and sage leaves, cooking until fragrant, about 2-3 minutes.
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Cook the pasta: Bring a large pot of salted water to a gentle boil. Drop in the filled pasta and cook until they float, approximately 3-5 minutes. Drain them carefully and serve drizzled with the garlic sage sauce.
Optional: Garnish with additional sage leaves for a fresh touch and lovely presentation.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Beet Pasta
Fridge: Store any leftover beet pasta in an airtight container for up to 3 days. Make sure to layer parchment paper between the pasta if they are stacked to prevent sticking.
Freezer: To freeze beet pasta, arrange the filled pieces in a single layer on a baking sheet until firm, then transfer to a freezer bag. It can be frozen for up to 3 months.
Reheating: To reheat, cook the frozen beet pasta directly in boiling water for about 4-5 minutes or until they float. If refrigerated, heat for 2-3 minutes.
Sauce Storage: Store leftover garlic sage sauce separately in the fridge for up to 5 days or freeze it for up to 2 months. Reheat gently on the stove before serving.
What to Serve with Beet Pasta?
Creating a perfect dining experience begins with delightful pairings that enhance the charm and flavors of your delicious beet pasta.
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Garlic Bread: This classic choice adds a crunchy, buttery bite, perfect for wiping up any remaining sauce on your plate.
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Arugula Salad: The peppery kick of fresh arugula balances the earthy sweetness of the beet pasta, adding a refreshing crunch.
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Roasted Vegetables: Root vegetables like carrots and radishes work beautifully, their natural sweetness bringing harmony to the dish’s flavors. They also provide a lovely, colorful presentation on the table.
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Creamy Risotto: Pairing with a light, creamy risotto creates a luxurious texture contrast; the smoothness complements the pasta’s unique bite.
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White Wine: A crisp, acidic white wine, like Sauvignon Blanc, cuts through the richness and enhances the flavor profile without overpowering the dish.
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Chocolate Mousse: As a sweet finish, a light chocolate mousse offers a rich, silky contrast to the savory pasta, ensuring a perfect end to your meal.
Enjoy creating a meal that’s as vibrant and flavorful as the Beet Pasta itself!
Expert Tips for Beet Pasta from Scratch
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Perfect Dough: Make sure to knead the dough until it’s smooth and elastic. This ensures a silky texture that holds up when filled.
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Sealing Pasta: To avoid leaks during cooking, press the edges of the filled pasta firmly together. A little water on the edges can help seal them better.
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Flavor Balance: Season your fillings and sauces adequately. Adding salt enhances the natural sweetness of the beet and the earthiness of the mushrooms in your beet pasta from scratch.
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Cooking Time: Watch your pasta closely; they are done when they float. Overcooking can lead to mushy pasta, so taste test a piece for doneness!
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Experiment with Shapes: Don’t be afraid to get creative with the shapes you cut your pasta into! Different shapes can change the dining experience entirely.
Beet Pasta from scratch Variations & Substitutions
Feel free to explore these fun variations and personalize your dish with a sprinkle of creativity!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a suitable option that maintains the pasta’s texture.
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Vegan: Replace eggs with flaxseed meal or aquafaba, and use nutritional yeast instead of cheese for a creamy flavor without dairy.
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Herbed Delight: Incorporate finely chopped fresh herbs such as parsley or basil into the pasta dough for an aromatic twist.
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Cheese Swap: If goat cheese isn’t your favorite, try ricotta or a vegan cheese alternative—both will deliver a creamy richness.
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Extra Veggie: Add finely chopped spinach or kale into the filling before cooking for an extra nutrient boost and lovely color contrast.
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Spicy Kick: Spice things up by adding a pinch of red pepper flakes or some finely chopped jalapeños to the mushroom filling.
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Citrus Zest: Grate some lemon or orange zest into the sauce for a bright, zesty flavor that complements the earthiness of the beets beautifully.
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Nuts for Crunch: Toss in some toasted pine nuts or walnuts into the filling for added texture and a nutty flavor that works wonders with the mushrooms!
Make Ahead Options
These Beet Pasta from scratch are perfect for busy home cooks seeking time-saving solutions! You can prepare the pasta dough and refrigerate it for up to 24 hours. Simply mix the beet puree with eggs, yolk, olive oil, flour, and salt, then wrap the dough in plastic. The mushroom filling can also be made up to 3 days in advance; just sauté the garlic and maitake mushrooms, then mix in the goat cheese and store it in an airtight container. When you’re ready to enjoy, roll out the dough, fill the pasta, and cook as instructed. Following these make-ahead tips ensures your Beet Pasta is just as delicious as fresh, with minimal effort on your busy night!
Beet Pasta from Scratch Recipe FAQs
How do I choose the right beet for my pasta?
Absolutely! When selecting a beet, look for one that is firm and smooth, without any dark spots or blemishes. A medium-sized beet (approximately 84 grams) is perfect for achieving that vibrant color in your pasta. Fresh beets should feel heavy for their size, and avoid those that feel soft or spongy, as they may be overripe.
What’s the best way to store leftover Beet Pasta?
Very! You can store any leftover beet pasta in an airtight container in the fridge for up to 3 days. If stacked, place parchment paper between layers to avoid sticking. This will keep your beautiful pasta fresh and ready for a quick meal!
Can I freeze Beet Pasta?
Without a doubt! To freeze your beet pasta, lay the filled pieces in a single layer on a baking sheet and place it in the freezer until firm, about 1-2 hours. Once firm, transfer them to a freezer-safe bag and store for up to 3 months. This method preserves their shape and color, so they’ll be just as delightful when you’re ready to cook them!
What should I do if my pasta dough is too sticky?
If you find your beet pasta dough a bit too sticky, don’t worry! Simply sprinkle in a little extra flour, about a tablespoon at a time, while kneading until it reaches a smooth, pliable consistency. It’s essential to knead until it’s elastic so that your pasta holds up to filling and cooking!
Is Beet Pasta safe for those with dietary restrictions?
Yes, indeed! This Beet Pasta recipe is versatile enough to cater to various dietary needs. If you’re gluten-intolerant, you can easily substitute the all-purpose flour for a gluten-free blend. However, be cautious with the creamy goat cheese, as it may not suit lactose-sensitive diets; consider using a lactose-free cheese or a plant-based alternative instead.
How do I ensure my filled pasta doesn’t leak during cooking?
Absolutely! To keep the filling secure, make sure to press the edges completely when sealing the pasta. If you find it difficult, dampen the edges with a bit of water before pressing, which creates a better seal. Also, remember to give them some space while cooking to avoid any sticking together!
Delicious Beet Pasta from Scratch: A Colorful Twist!
Ingredients
Equipment
Method
- Cook the beet: Boil the medium beet in water until it’s tender, about 30 minutes, then peel and puree it until smooth, creating that beautiful base for your pasta.
- Mix the dough: In a mixing bowl, combine the beet puree with the eggs, yolk, olive oil, flour, and salt. Stir it together until it forms a cohesive dough, feeling the sticky sweetness of the beet.
- Knead the dough: Lightly flour a clean surface and knead the dough for about 5-7 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes to relax.
- Sauté the mushrooms: In a skillet over medium heat, melt 2 tablespoons of butter or olive oil. Add the minced garlic and maitake mushrooms, cooking until the mushrooms are soft and golden, about 8-10 minutes.
- Season the filling: Sprinkle salt and freshly ground pepper over the mushroom mixture. Stir in 2 ounces of creamy goat cheese until it melts into a heavenly filling. Set this aside to cool.
- Roll out the pasta: On a floured surface, use a rolling pin to roll out the rested dough to your desired thickness, then cut into your favorite shapes, whether that’s squares or circles.
- Fill the pasta: Place a small spoonful of the cooled mushroom filling onto the center of each pasta piece. Gently fold over the dough and seal the edges, ensuring they are well-pressed to avoid leaking.
- Prepare the sauce: In another skillet, heat 1/4 cup of good quality olive oil over medium-low heat. Add the halved garlic cloves and sage leaves, cooking until fragrant, about 2-3 minutes.
- Cook the pasta: Bring a large pot of salted water to a gentle boil. Drop in the filled pasta and cook until they float, approximately 3-5 minutes. Drain them carefully and serve drizzled with the garlic sage sauce.