Vegan Alfredo Pasta
This vegan alfredo pasta with mushrooms is creamy, savory, and packed with plant-based flavor.
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PastaWarm Entrées & Sides
Beet Penne Pasta
This Beet Penne Pasta is creamy, vibrant, and packed with earthy flavor. If you're looking for a stunning dish that tastes as amazing as it looks, this colorful recipe brings together roasted sweetness, silky textures, and incredible high-fiber nutrition.
The secret to this dish? Roasted beets blended with creamy cottage cheese, cannellini beans, and starchy pasta water to create a rich, velvety sauce without relying on heavy cream. By using Fiber Gourmet Light Penne, you get the authentic, al dente pasta experience you love—with half the calories of traditional pasta and a massive fiber boost—making it a healthy, satisfying, and eye-catching weeknight meal.
Ingredients
8 oz dry Fiber Gourmet Light Penne
1 large beet, washed and trimmed
2 tablespoons olive oil (divided)
1/4 cup cottage cheese
1/3 cup cannellini beans (rinsed and drained)
1/4 cup reserved pasta water (plus more as needed)
Salt and black pepper to taste
Quick Tips
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Roast for max sweetness: Wrapping the beet tightly in foil before roasting locks in moisture and deepens its natural, earthy sweetness.
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Blend thoroughly for smoothness: Let the blender run for at least 60 seconds to break down the beet and beans completely into a silky, luscious sauce.
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Save your pasta water: Don't pour all your cooked pasta water down the drain! The rich starches help bind the beet sauce to the ridges of the Penne.
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Use warm beets: Blend the beet shortly after roasting so the heat helps melt the cottage cheese and beans seamlessly into the sauce.
Why You'll Love This Vegan Alfredo Pasta
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Stunning visual appeal: Naturally rich pink color that elevates any dinner table.
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Velvety texture without heavy cream: Powered by cottage cheese and fiber-rich cannellini beans.
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Made with Fiber Gourmet Penne: Half the calories of traditional pasta with zero compromise on taste or texture.
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Nutrient-dense: Packed with antioxidants, plant protein, and dietary fiber.
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Simple ingredient list: Made with easy-to-find pantry staples.
How To Make Vegan Garlic Alfredo Pasta
1
Roast the Beet
Preheat your oven to 425°F. Place the large beet on a sheet of aluminum foil, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt. Wrap the foil tightly around the beet. Roast in the oven for 50 to 60 minutes, or until a knife slides easily into the center. Let cool slightly, then peel off the skin.
2
Cook the Pasta
While the beet finishes roasting, bring a large pot of salted water to a boil. Cook the Fiber Gourmet Light Penne according to package instructions until al dente. Right before draining, carefully scoop out at least 1/4 cup of the starchy pasta water and set it aside. Drain the pasta.
3
Blend the Creamy Beet Sauce
Roughly chop the roasted beet and place it into a high-speed blender or food processor. Add the remaining 1 tablespoon of olive oil, cottage cheese, cannellini beans, reserved pasta water, salt, and pepper. Blend on high until completely smooth, creamy, and vibrant. If the sauce feels too thick, splash in a little extra pasta water until you reach your desired consistency.
4
Combine and Serve
Pour the warm beet sauce over your cooked Fiber Gourmet Light Penne in a large pan or mixing bowl. Toss thoroughly to coat every piece of pasta. Serve warm and enjoy immediately!
Recipe Variations
Add Creamy Cheese: Top the finished pasta with crumbled feta or goat cheese for a tangy contrast to the sweet beet flavor.
Add Crunch: Garnish with toasted pine nuts, chopped walnuts, or toasted pumpkin seeds right before serving.
Add Fresh Herbs: Stir in fresh basil, dill, or chopped parsley to add a bright, herbal note.
Boost the Protein: Serve alongside grilled chicken breast, baked salmon, or garlic sautéed shrimp.
Frequently Asked Questions
Can I prepare the beet ahead of time?
Yes! You can roast, peel, and store the beet in an airtight container in the refrigerator for up to 3 days. When ready to cook, simply heat it briefly before blending so your sauce stays warm.
What if I don't have cottage cheese?
Plain Greek yogurt or ricotta cheese work as great substitutes for cottage cheese, offering a similarly creamy texture and high protein content.
Can I use pre-cooked or packaged beets?
Absolutely! Pre-cooked, vacuum-sealed beets (without added vinegar or syrup) save plenty of prep time and blend into the sauce just as easily.
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