If you're looking for a pasta dish that's as stunning as it is satisfying, look no further than this vibrant Roasted Beet & Cottage Cheese Pasta. With its rosy-hued sauce, silky texture, and a bold, earthy flavour kissed with garlic, and Parmesan, this is no ordinary midweek meal. Inspired by the viral TikTok sensation. this version has been elevated with slow-roasted beets, golden garlic oil, and the creamy tang of cottage cheese—though a swap for goat's cheese or fet works just as beautifully. It's hearty yet light, elegant yet approachable, and guaranteed to make everyone at the table feel just a little bit special.

Whether you're impressing dinner guests or serving up something nourishing for your family, this beetroot pasta is a visual feast and a flavourful hug in a bowl. And the best part? It's simple enough to whip up on a busy weeknight, but fancy enough to grace your next dinner party spread. Just add candlelight and a crisp glass of white, and let the blushing bowl do the rest.

Creamy Roasted Beet Pasta with Cottage Cheese & Garlic

Prep time: 15 minutes | Cook time: 15 minutes | 6 servings 

Ingredients: 

• 450g rigatoni, farfalle or penne pasta (1 standard 16oz package) 
  
• 1 tablespoon olive oil
• 3 cloves garlic, thinly sliced 
  
• 250-300g beets, peeled and roasted (see note below)
• 1 cup (210g) cottage cheese
• 2/3 cup grated Parmesan, plus extra for serving
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper  
  
• 1/2 teaspoon red pepper flakes
• 1/2 to 3/4 cup roasted and salted pine nuts
• Finely chopped parsley, to garnish

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot. 

2. While pasta is cooking, heat olive oil in a small pan over medium-low heat. Add sliced garlic and sauté gently until golden, about 1-2 minutes. Set aside.

3. In a high-speed blender, combine the roasted beets, cottage cheese, Parmesan, sautéed garlic and oil, and 1/2 cup pasta water. Blend until smooth and creamy. Add a splash more pasta water if needed to achieve your desired consistency. 

4. Pour the creamy beet sauce over the cooked pasta and stir to coat evenly. If the pasta has cooled, return to low heat and stir until hot, adding pasta water as needed to loosen the sauce.

5. Dish into bowls, then top with extra grated Parmesan, pine nuts (if using), and parsley. Serve immediately.

How to Roast Beets:

• 250-300g beets, peeled and chopped into 1-inch cubes

• 3 shallots, peeled and quartered

• 3 cloves garlic, whole

• 2 tablespoons olive oil

• 1 teaspoon chopped fresh thyme 

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Preheat oven to 220°C. Toss all ingredients on a baking tray lined with parchment paper. Cover with foil and roast for 40-45 minutes or until beets are fork tender. Let cool slightly before blending.

Hints & Tips

Substitutions - Swap cottage cheese for soft goat cheese or feta for a tangier profile. Ricotta works well too for a mellow creaminess.

Make Ahead - Roast the beets, shallot, garlic and thyme up to 3 days in advance and store in the fridge. The sauce can also be made ahead and refrigerated in an airtight container for up to 3 days.

Add-Ins - Stir through cooked peas, spinach, or top with grilled salmon or chicken for added protein.