Penne with a Roasted Beet Sauce

Beets are one of those things that you either love or don't love.  I used to eat dirt as a kid, so I like beets.  They remind me of my grandpa's garden.  You know when you eat a freshly picked carrot right out of the garden, still full of dirt. It's a magical experience.  That's kind of what beets remind me of.  Okay I'm rambling.

I wanted to make something unique with beets because it seems like they are always the same ole, roast them with butter and serve as a side dish, boring...  This beet pasta sauce will jazz up your life and is perfectly pink for Valentines day!

On a side note, our grocery store always manages to be out of one thing on our list when we go.  This time it was beets.  Really? Ug... So I used canned.  I know I know, canned shouldn't even be in my vocabulary, but it was a last resort.  While this sauce was awesome and delicious, I don't advise using canned beets.  Use fresh and roast them.  The flavor will be amazing!

Penne with a Roasted Beet Sauce

Serves: 4

Ingredients:

1 8 oz box of organic penne noodles (avoid the gmo's, buy organic!)

3-4 medium sized beets

1 bulb of garlic

olive oil

salt and pepper

1/2 cup vegetable broth

1/2 cup of cream (I just used whole milk)

4 fresh mint leaves

4 fresh basil leaves

1/2 cup grated Parmesan cheese

Directions:

Slice the beets and place them on an oiled baking sheet and roast in a 400 degree oven for about 45 minutes.  Slice the top of the garlic bulb off, drizzle olive oil over the top and sprinkle with salt and pepper, wrap in tinfoil and roast alongside the beets. Let cool.

Bring a large pot of water to a boil and add penne noodles and a handful of salt.  Boil for about 10-15 minutes, until al dente. 

Place the cooled beets and garlic in a food processor with the mint and basil leaves.  Process until smooth adding vegetable broth as needed.  Transfer to a large saute pan and add cream and Parmesan cheese. Salt and pepper to taste.  Add the drained penne noodles and toss in sauce.  

Place on serving dish, garnish with some freshly grated Parmesan cheese and fresh mint leaves.  

NOTE:  While this was amazing, I think I'll make some changes next time.  I think I'll add about 2 oz of creamy goat cheese to the sauce to add a little zing.  I'll also add a couple of splashes of white wine to the pan and cook off.  YUM!  Can't wait to make this again with the changes! Enjoy!