Perfect for Valentine’s Day, this is a yummy, pink sauce that makes us all happy. The only prep is roasting the veggies, which I usually do the night before. If you have your veggies roasted, you can pull this pasta dish together in less than 20 minutes.
2 large beets, peeled and quartered
1 leek, white part only, cleaned and chopped
3 cloves of garlic, peeled and sliced lengthwise
1 tsp melted coconut oil
1 c. greek or other plain, unsweetened yoghurt
zest and juice of one lemon
1/4 c. goat or cream cheese
2 tbsp balsamic vinegar
2 cloves garlic, crushed
3 tbsp fresh thyme leaves, or 1 tsp dried
1-454g bag whole grain or gluten-free penne
Preheat oven to 400. Place beets, leeks and sliced garlic in a small baking dish and drizzle with oil. Roast for 60-90 minutes, or until beets are tender. Remove from oven and let cool. (You can roast a day ahead, refrigerate and use for sauce the next day.)
Cook pasta according to package directions.
Meanwhile, place roasted beet & veggie mixture in a food processor with yoghurt, zest, lemon juice, goat cheese, balsamic vinegar, garlic and thyme and blend until very smooth. Warm sauce up in a pot on stove.
Drain cook pasta and toss with sauce. Serve topped with grated parmesan or asiago. Total comfort food.