Penne Pasta in Roasted Beet Sauce
When I was visiting my sister and nephews (ages 5 and 7), she warned me that the youngest was in a very picky phase. If he didn’t have any say, you might have a revolt. So somehow, not only did I get Hunter (5) to eat it, but I also had him love it! This is kid friendly because the color is so much fun, and boys loved getting to have cheese on top.
|Hunter (5) and my sister with their pasta|
|Anderson (on the right) and Mousa (the skeptic) even ate it all!|
1 pound red beets, cleaned
1/4 cup olive oil
1/4 cup water
1 pound pasta
6 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 cup pasta water
1/4 pound cheese (ex: goat cheese, crème fresh, ricotta, etc.)
To Prepare Beets: Preheat the oven to 400°F. Wrap cleaned beets in tin foil. Bake until a fork or sharp object easily passes through the beets, about 1 hour. Let cool.
Begin the remainder of the dish: Bring a large pot of salted water to a boil.
Add the pasta to the boiling water and cook according to the package directions.
Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
Combine drained pasta with cooked, pureed beets.
Divide the pasta into equal portions and top with cheese and fresh parsley.