Beet Pink Alfredo

Hey folks! I’m Maura Richards, a senior in the Greenhouse! With Halloween right around the corner and beets in season, what a perfect time to make alfredo pasta a beautiful magenta color! It’s rich, cheesy, garlicky, and makes dinner feel much funkier. Also, beets are jam packed with antioxidants! 

Ingredients: 

• 8 oz pasta (fettuccine, penne, or your favorite shape!) 

• 1-2 beets, peeled, and roasted or boiled until soft 

• 2 Tbsp butter or olive oil 

• ½ small onion, finely chopped 

• 3 cloves garlic, minced 

• ½ cup vegetable stock 

• 1 cup heavy cream 

• ½ cup grated parmesan (plus extra for on top) 

• Salt and pepper to taste 

Kitchen supplies needed: 

– Emulsifier/Blender 

– Saucepan 

– Pot for boiling pasta 

– Measuring cups/spoons 

– Whisk or wooden spoon 

Directions: 

1. Peel, dice, and cook the beets (either roast or boil it until soft) 

2. Cook the pasta according to the package directions. Save about ½ cup of pasta water before draining. 

3. In a large saucepan, melt butter (or heat oil) over medium heat. Add chopped onion and cook 3–4 minutes, add minced garlic and sauté another few minutes. 

4. Pour in the vegetable stock saucepan and stir. Slowly whisk in the cream as it heats. 

5. Once the sauce starts to simmer, add parmesan and stir until melted. 

6. Add the cooked beets to the sauce. Emulsify everything until smooth, it should turn a beautiful pink! 

7. Toss in the cooked pasta, add a splash of pasta water if the sauce feels too thick. Season with salt and pepper. 

8. Top with extra cheese or herbs and enjoy! 

Peace, luv, ‘n’ veggies, 
The Greenhouse