Beet pasta is the perfect crimson-hued meal for you and your loved one, whether it's Valentine's dinner or simply a romantic Friday night. We’ve included an easy homemade pasta recipe, but you can make the sauce with store-bought beet pasta if you can find it. The pasta is tossed with browned butter, crispy shallots, a touch of maple, creamy goat cheese, and walnuts. A little baby spinach adds another punch of color.
The ingredients for the beet pasta are measured by weight for accuracy. Pasta can be tricky and using a scale to ensure exactly the right ratio helps. That being said, don’t be afraid to add more water or more flour if needed, since the climate and individual products can change the outcome of the pasta dough.
- For the Beet Pasta:
- 200 grams 00 flour
- 25 grams semolina flour
- 75 grams beets (red, roasted and peeled)
- 2 tablespoons water
- 2 egg yolks
- 1 pinch salt
- For the Sauce:
- 1/4 cup grapeseed oil
- 1 shallot (sliced)
- 4 tablespoons butter
- 1 cup walnuts (chopped)
- 1 tablespoon maple syrup
- 2 cups baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup fresh goat cheese (crumbled)
- 4 fresh basil leaves (chopped)
Make the Beet Pasta
Gather the ingredients.
Whisk together the 00 flour and the semolina flour on a cutting board or in a shallow bowl.
Puree the beets in your food processor with the 2 tablespoons of water until completely smooth.
Make a well in the flour and add the pureed beets and the egg yolks into the well.
Whisk the pureed beets and egg yolks into the flour with a fork to form a shaggy dough.
Knead the dough until it becomes a smooth ball. You can do this in a stand mixer with a dough hook or by hand. It will take a few minutes.
Wrap the dough with plastic wrap and refrigerate for 2 to 3 hours.
Portion the dough into 8 sections. Flour a clean surface. Roll out each section of the dough with a rolling pin or in a pasta roller until you have a long, thin sheets.
Cut the dough with a sharp knife or pasta cutter into fettuccine like ribbons.
Boil a large pot of salted water and add in the pasta in batches. Boil for 1-2 minutes or until al dente. Keep warm while you prepare the sauce.
Make the Sauce
Gather the ingredients.
Heat the oil over high heat in a small sauté pan to about 350 F. Add in the shallots and cook until crispy. Remove from the oil and drain on a paper towel-lined plate.
Add the butter and walnuts to a large saute pan. Sauté on medium heat until the butter begins to brown.
Add the maple syrup to the pan and cook on medium heat until the sauce is bubbling.
Add in the spinach and salt and pepper and sauté until the spinach is just wilted.
Add in the cooked pasta and toss to coat.
Top with the crispy shallots, crumbled goat cheese, and chopped basil. Serve immediately.