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Cheesy Pink Pasta

Print Recipe


Serves: 8

Prep Time: 25 minutes

Cook Time: 10 minutes

Ingredients

1 pound dry linguine

2 cups cream cheese, room temperature

1 (15-ounce) can beets, drained

2 tablespoons unsalted butter

1 small yellow onion, finely chopped

2 cloves garlic, minced

1/2 cup shredded mozzarella cheese

Kosher salt and freshly ground black pepper, to taste

1/2 cup shredded Parmesan cheese

2 tablespoons chopped fresh basil

1/2 teaspoon crushed red pepper fakes

Preparation

01Fill large pot with water and bring to boil over high heat. Cook spaghetti according to package directions; drain and set aside.
02Add cream cheese and beets to a blender. Blend, scraping down the sides as needed until smooth, about 1 minute.
03Melt butter in large skillet over medium heat. Add onion and cook, stirring occasionally until tender, about 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beet puree and bring to a simmer over medium-high heat. Whisk in mozzarella until combined. Season with salt and pepper.
04Add pasta and cook, stirring frequently until coated, about 1 to 2 minutes. Sprinkle with Parmesan, basil and crushed red pepper flakes. Serve and enjoy.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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