Monday, July 30, 2012

Estival Pasta Bowl

So it's been a little over two months since I've last posted...

Now I could go on about how busy I've been and how I feel terrible for letting my blog lie dormant, but then I wouldn't have enough time/ energy to share an awesome pasta recipe.

I think when it comes to carb loading vs. lame faux-splaining my absence, carbs take the cake (heh) every time.

Now I know for a lot of people, pasta brings to mind heavy dishes more appropriate to the bleak months of winter.  But that doesn't have to be the case!  Pasta can be summery too, it just needs a little more imagination than your typical bolognese.

This is not your run-of-the-mill red sauce.  There aren't any tomatoes in this dish- that vibrant hue is pure beet.  Different and delicious, I couldn't resist this recipe when I saw it at ye old foodgawker.  The sweet beets are surprisingly satisfying when blended with some roasted garlic and a little pecorino romano.

Beautiful and unique, this dish is easy enough to whip up any night of the week- particularly if you play it smart and roast you beets ahead of time. 

Whole Wheat Penne with Roasted Beet Sauce
adapted from here

4-5 medium beets, cleaned, unpeeled, and diced into small cubes
3 tbsp olive oil
kosher salt and freshly ground black pepper
4 cloves of garlic, peeled
1 cup chicken stock
1/2 cup milk
3 ounces pecorino romano, grated
2-3 sprigs of thyme
1-2 tsp honey
1/2 lemon, juiced
12-16 ounces whole wheat penne 


1.  Preheat the oven to 400F.  Toss the beets and garlic with 2 tbsp olive oil, about 1 tsp salt, and plenty of pepper.  Roast in the oven for 30-40 minutes until beets are tender.
2.  In a food processor combine the beets and garlic, the remaining tbsp of olive oil, and about half of the cheese.  Puree until smooth.  In a large sauce pan mix the beet puree with the chicken stock and stir to combine.  Add the thyme and honey to taste.  Once heated through, stir in the milk, remaining cheese, and lemon juice.
3.  Keep warm while the pasta cooks.  Once pasta is cooked and drained, stir in sauce and toss to combine and coat thoroughly.  Serve sprinkled with a little more cheese if desired.

Join the party over at Tasty Tuesdays!


  1. Mr. GreenhorngourmandJuly 30, 2012 at 11:05 PM

    Great to have you back!

  2. wow, this sounds so good! so creative!

    1. Thanks! I can't take the points for creativity, it's based on someone else's recipe :)


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