Penne Pasta in a Roasted Beet Sauce

Guess how incredibly lame we are!

And by “we” I’m referring to myself and my husband, a pair of old, pathetic party animals who just can’t hang with these kids today. And by “hang” I mean stay up past 9:30pm. This is embarrassing. Get ready.


So, okay. Today is our 7th wedding anniversary.

(Thank you! )

(Right? SO hard to believe.)

(Seven. long. ye – I MEAN, only seven years.)

(He only tried to hang himself twice!)


Well, with tonight being a school night, we got all gussied up on Saturday evening for an early celebratory dinner while watching the KU game at our favorite little neighborhood joint. You guys, I brushed my hair and even wore a bra that didn’t involve the word SPORTS in front of it. YOU ARE SO HAWT FOR ME RIGHT NOW.

So this is us. Shoveling 17 wheelbarrows of pasta carbonara and stroganoff into our heads. Celebrizatin’. Clinkidy clink. Living the dream. As always, a will help. Cheering on the Jayhawks. Like, so amped up. And then the half time rolls around and Aaron leans over to me, “I have an idea. Let’s head home and put the couch together like a big fort and watch the rest there.” Me, “duuuuude yeeeessssssss.”


And then the next thing we remember is waking up to the weatherman talking about how HOT it was on Mass Street in Lawrence because of the miraculous and unexpected win. And it was light outside.



I blame the stupid fancy bra.

And you should know that I’ve since purchased little elves to hang out and splash coffee inside my eyelids for tonight’s final game, say the issue arises again.

Now, let’s talk about this penne pasta with roasted beet sauce action. Have you ever seen such COLOR? I almost died eating it. It is seriously so divine with all that roastedy beety flavor and those little crunches of poppy seeds and blasts of fresh mint.

Hip. Hop. You. Don’t. Stop.

And then freshly grated cheese on top?

Daddy. Mac. Will. Make. Ya.

I died again just now.

Penne Pasta in a Roasted Beet Sauce:

What it took for 2:

* 3 medium-sized beets, cleaned and cut into a small dice
* 3 Tbs. extra-virgin olive oil, divided
* 3 sprigs thyme
* 3 cloves garlic
* 1 Tbs. balsamic vinegar
* 2 Tbs. vermouth
* 1/2 cup freshly grated parmesan cheese, plus more for garnish
* 1/2 cup chicken or vegetable stock
* 1/4 cup cream or milk
* 1 tsp. sugar
* 1/2 pound penne pasta
* coarse salt and freshly ground pepper
* 1 Tbs. poppy seeds
* mint leaves, for garnish

Preheat oven to 400.

On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.

Transfer beets to a food processor. Add the garlic, balsamic vinegar, vermouth, half of the cheese and the 2 remaining Tbs. oil. Pulse until it’s as smooth as you can get it.

Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Taste it. Oh I know.

Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.

Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Look. At. That. Color. Give it one more taste. Season accordingly.

Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. And more cheese. Absolutely more cheese.

*Quick Note* One thing I SHOULD have done and will do next time is roast the garlic along with the beets. That would have taken this over the moon. That is all.

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119 Responses to Penne Pasta in a Roasted Beet Sauce

  1. Katie April 2, 2012 at 1:31 pm #
    Sooooo pretty. I'm head over heels for beets. I bought some beet seeds for my garden this year - I can't waaaait! And when your done with that little coffee slashing elf, send him my way. I can't stay up past the double digits for the life of me.
    • Melissa February 26, 2015 at 6:50 pm #
      Hi Bev. This dish is heaven in a bowl!!!! The best thing I've eaten in a long time. Can I make ahead and freeze the sauce? Thanks again
      • Cathie November 20, 2016 at 8:24 am #
        I topped mine off with feta cheese, the saltiness was fab against the beetroot.
    • Marina September 20, 2016 at 1:15 am #
      These are my modifications: I added Tamari roasted almonds to the beet sauce and ground, which made it into a delicious pesto; I added lemon juice; instead of cream I used pasta water and instead of penne I cooked quinoa: 1 cup of quinoa + 1 1/2 cup of water plus 1/2 coconut milk. I also included some cilantro in the beet sauce, and had no mint nor poppy seeds--next time! The beet sauce is totally deiicious. Great recipe.
  2. Michelle April 2, 2012 at 1:32 pm #
    WOW! This dish looks amazing! & Happy Anniversary :) ps: don't worry we can't hang either.
  3. Amy April 2, 2012 at 1:42 pm #
    Happy Anniversary!
  4. Gina @ Running to the Kitchen April 2, 2012 at 1:46 pm #
    Happy Anniversary! Yesterday was 7 years since we got engaged (yes, on April's Fools, that made it fun to tell everyone...) and while that's not really a legit anniversary, we were still lametastic spending the day on the couch, in sweats and going to bed super early. This pasta makes up for all the lameness though :)
  5. Villy @ For the love of Feeding April 2, 2012 at 1:52 pm #
    I should probably wear a whole body cover to eat this dish. I'd probably get myself red in the first 2 bites :) Looks so delicious! Happy anniversary!!
  6. Julie @ Table for Two April 2, 2012 at 2:27 pm #
    I love the pop of color in this pasta!! and HAPPY ANNIVERSARRRRYYYY! xoxoxo
  7. Cassie April 2, 2012 at 2:35 pm #
    Gorgeous color. This sounds outta this world. Happy 7 years!
  8. Nicole {Sweet Peony} April 2, 2012 at 2:39 pm #
    Happy Happy Anniversary, Bev!!!! So exciting!!! Loooving the color of the beet sauce. Can you believe I've never had beets though? I'm too scared to try them. I'll try it soon though... just for you :)
  9. Averie @ Averie Cooks April 2, 2012 at 2:47 pm #
    I LOVE roasted beets. Beets and dates, nature's candy!
  10. Paula- bell'alimento April 2, 2012 at 3:11 pm #
    Now that I'm all grown up I lurve roasted beets. Can't get enough of them. The color lured me in and the flavor keeps me coming back for more! & Happy Anniv to y'all ; ) xoxo
  11. Andrea the Kitchen Witch April 2, 2012 at 3:24 pm #
    That color is blowing my mind!! So bright and pretty. Sounds delicious, I'm a recent beet convert so this really sounds delicious. It really does make me want to Jump JUMP! Right into my kitchen to whip up a batch of ruby deliciousness :)
  12. Jen Jones April 2, 2012 at 3:50 pm #
    Looks great - two questions as I have never dealt with beets before - 1 - Do you peel the beets before dicing them? 2 - Does the sauce stain your teeth/mouth at all?
    • Bev Weidner April 2, 2012 at 4:07 pm #
      Hey, Jen! 1) No peeling. I mean, you CAN if you want, but I never do. 2) No staining! WELL, I take that back. I did Facetime my sister while eating it and said, "excuse me while I eat this human real quick." with it all in my teeth and on my lips, but I'm weird. No long-term staining, though!
      • Jenny April 6, 2012 at 7:13 pm #
        Your so funny!! You crack me up!! Hella lot!!! Beautiful popping dish!
  13. Lori @ Lemons and Lavender April 2, 2012 at 3:57 pm #
    I'm red with envy! Sounds and looks incredible. Can't wait to try the recipe.
  14. Julia {The Roasted Root} April 2, 2012 at 5:01 pm #
    Happy anniversary! If it makes you feel better, I can't hang with the kids nowadays either....2 glasses of wine and it's sleepy time! I've never made a beet sauce, you're a McGenius! Will try soon ;)
  15. DessertForTwo April 2, 2012 at 5:34 pm #
    So unusual--love it! Happy A-day! If I keep saying that, it will catch on, right?
  16. Deanna B. April 2, 2012 at 5:36 pm #
    I'm going to have to bust out a black shirt just to make this because I foresee staining any other shirt I would choose to wear.
  17. Krissy's Creations April 2, 2012 at 6:05 pm #
    Love your story. It's something my husband and I would do to! Happy Anniversary! And I'm totally in love with this pasta. Love the color!!
  18. marla April 2, 2012 at 6:43 pm #
    You and I are all about AU NATURAL color today. This pasta is stunning. It should come over to make out with my carrots.
  19. claire @ the realistic nutritionist April 2, 2012 at 6:49 pm #
    This is sooooo pretty!!
  20. Kelsey April 2, 2012 at 7:07 pm #
    Oh my. This looks like heaven. (My version of heaven has lots of pink in it.) I cannot wait to make this for my dinner. Happy anniversary!
  21. Stephanie @ Eat. Drink. Love. April 2, 2012 at 7:10 pm #
    Happy Anniversary! The color of this pasta is amazing!! And I bet it's so tasty!
  22. Becca @ Amuse Your Bouche April 2, 2012 at 8:42 pm #
    This is stunning!
  23. Megan @ Country Cleaver April 2, 2012 at 9:04 pm #
    You're killing me, Bev. This looks insane (in the membrane, insane in the brain). Okay you'r 90's hip hop action is rubbing off… But knowing me I'd spill half of it down my front trying to shovel it in as fast as possible. Do your purchased caffeine-spalshing elves do clean up too?
  24. Shefali Lindsey April 2, 2012 at 9:05 pm #
    I absolutely LOVE reading your blog!!! Must. Try. Recipe. Now! Happy Anniversary! xoxo
  25. Erin @ Dinners, Dishes, and Desserts April 2, 2012 at 10:10 pm #
    That is such an amazing color! Who could eat a giant bowl of that! Congrats on 7 years!
  26. Amy April 2, 2012 at 11:41 pm #
    Congratulations on your anniversary! Can't wait to try this gorgeous recipe :)
  27. Kiara April 2, 2012 at 11:46 pm #
    I is makin' this right now
  28. Amanda @ Once Upon a Recipe April 3, 2012 at 1:02 am #
    This is so pretty! I bet it would also be fabulous with goat cheese crumbled on top. Oh my. PS. Happy Anniversary!
  29. Kiara April 3, 2012 at 1:23 am #
    That. Turned. Out. FABULOUSLY.
    • Bev Weidner April 3, 2012 at 12:06 pm #
      Yaaay! Oh I'm so glad to hear that!
  30. cooking rookie April 3, 2012 at 1:36 am #
    So pretty!
  31. Veggie Wonder April 3, 2012 at 3:31 am #
    Looks beautiful and delicious! Great idea!!!
  32. Tessa April 3, 2012 at 3:32 am #
    Gorgeous dish! I love the rich red color.
  33. Kiran @ April 3, 2012 at 3:44 am #
    Gorgeous burst of color and a very Happy Anniversary to you and the Husband :)
  34. Deena @ stay at home FOODIE April 3, 2012 at 4:15 am #
    Pink pasta.... So ROMANTIC! Congratulations!
  35. Charlotte April 3, 2012 at 6:44 am #
    I'm so excited to make this, I love beets. I made your prosciutto wrapped chicken recipe tonight, Delicious. Thanks
  36. bilbaobab April 3, 2012 at 8:26 am #
    yum! beet and pasta! not a combi i ate often but this looks aaaammaaazing, thank you so much for sharing the recipe!!!
  37. Alison @ ingredients, Inc. April 3, 2012 at 1:10 pm #
    so creative Bev! Love this idea
  38. Karriann April 3, 2012 at 3:18 pm #
    The pasta is gorgeous! I wish you a happy anniversary by the way ;) "Happy Cooking"
  39. Natalie @ Perry's Plate April 3, 2012 at 7:24 pm #
    GORGEOUS!! I made "green noodles" for my girls the other day and thought about making a purple version, too. Thanks for doing the work for me! :) Oh, and Happy Anniversary! You guys are adorable!
  40. Marta @ I love breakfast April 3, 2012 at 8:40 pm #
    Congratulations! I'll have my 6th soon. And pasta looks amazing. I like the idea with pinkish penne, makes it look so much more tasty :D
  41. Cookie + Kate April 4, 2012 at 2:28 am #
    Your stories always make me laugh, Bev. That penne is so outrageously gorgeous. I think I'll have to learn to like beets so I can make it. Fun fact: you and Aaron share the same anniversary as my parents. They made it to 29 years! My mom bought a cupcake to share with my dad to celebrate. Pretty cute.
  42. Kelsey April 6, 2012 at 3:53 am #
    I made this tonight. Good thing I doubled it so my husband and I can have leftovers for lunch tomorrow. I'm already looking forward to it!
  43. Mel April 18, 2012 at 3:26 am #
    I just made this tonight and just HAD to tell you what a GENIUS you are for adding the poppy-seeds to the meal! I would have never thought of adding them to anything but, well, lemon-poppyseed loaves:). I'll be adding poppy-seeds to everything now for their delish crunch in my mouth:) Koodos!
  44. ruthie May 10, 2012 at 8:52 am #
    I make this cold relish with baked beets that is creamy and garlicky, and I bet if I pureed it, it would make an outstanding dressing for a cold pasta salad. I even have some baked beets in the fridge, and I'm going to try your recipe tomorrow. You gotta love that color. ;) Excellent!
  45. Amy June 17, 2012 at 5:50 pm #
    I just made this..and it's amazing...actually I'm sitting here eating seconds of it right now...I think I just died ;) I wasn't sure if I'd like it because I was always the person to skip the beets at the salad bar, but FRESH beets taste NOTHING like the canned ones. I think I ate about half the batch when I first took them out of the oven. I would totally just roast these like the recipe said and eat them like that. Now I just need a recipe on what to do with the beet greens...ideas?
    • Michelle June 23, 2012 at 5:55 am #
      Amy- I chopped the beet greens (stems and all), blanched them and then sauteed them in olive oil, garlic, salt and red pepper flakes. I added them back to the pasta and it was wonderful.
  46. Lisa McGonigal July 22, 2012 at 3:22 pm #
    Hi! Trying this tonight! Did you use sweet or dry vermouth?
    • Bev Weidner July 22, 2012 at 4:31 pm #
      Hi, Lisa! I used dry. But either one I'm SURE would be pawfect!
  47. Mary Catherine August 9, 2012 at 7:27 pm #
    This recipe was great. I fed it to my husband & three daughters. The bright pink pasta lured them in & the beet sauce finished the job. Thanks!
  48. toaster October 15, 2012 at 3:26 pm #
    my grand-ma gave me beet in a mason jar (with vinegar). can i use these? or fresh beet are better? thanks a lot :)
    • Bev Weidner October 15, 2012 at 3:35 pm #
      Honestly, I think the vinegar might impart a sour taste to the sauce that wouldn't be there with the roasted. If you can, find some fresh beets to roast for this dish, and save the pickled beets for maybe a salad? Pickled beets sound good. Mmmm.
      • toaster October 15, 2012 at 3:43 pm #
        thanks a lot! you're quick! lol :)
  49. mek January 22, 2013 at 12:54 am #
    OMG I need to try this! :) My own version is so simple - but absolutely delicious and toddler approved - that it really has almost just beets! I (now) love beets so much that my recipe should be called 'beets cream with a (n optional) pinch of pasta' :) These pictures are gorgeous, mine are scary... Thanks for sharing!
  50. Amanda May 3, 2013 at 6:14 pm #
    I made this recipe for my husband and myself last night - it is so delicious! I think next time I make it I would add in some green veggies - perhaps some roasted asparagus. Other than that - I wouldn't change a thing - so great!
  51. Jessie June 20, 2014 at 12:15 am #
    I know this post is a couple of years old, but I just made this pasta tonight and it came out SO delicious! Even my skeptical fiancé (he was afraid of the color!) dug in. I will be making this again, most definitely! I used 1 cup of lactose-free milk because he is lactose-intolerant, and it was still wonderful.
  52. Kealy August 9, 2014 at 12:13 pm #
    Has anyone tried this without the vermouth? I don't want to buy a whole bottle for such a small amount.
    • James January 2, 2017 at 8:23 am #
      Kealy, vermouth doesn't spoil, and you can always use it as a substitute for white wine in a recipe. I always keep a bottle on hand, and if you buy one for this, I don't think it will go to waste. Nigella Lawson recommended keeping a bottle of vermouth and a bottle of sherry (which will substitute for red wine), and I always do now.
  53. Lydia September 13, 2014 at 5:57 pm #
    Hello, this sounds delicious! I have a question though: how does the sauce keep? Could I make this ahead of time and keep it in the fridge and reheat it?
    • Bev Weidner September 14, 2014 at 7:18 am #
      Ya know, I'm not sure entirely sure how it would keep, as I inhaled it all in one sitting. I imagine it should keep okay though! Let me know how it turns out.
      • Lydia September 15, 2014 at 5:13 pm #
        I actually made the whole thing ahead of time, just waited to put in the cream tonight which made for a super easy weekday meal. It was DELICIOUS. Thank you!
  54. AJ November 2, 2014 at 11:23 am #
    Would that be dry or sweet vermouth?
  55. Katie May 23, 2015 at 4:13 pm #
    I found this recipe because I had some vermouth that I needed to use up and I must say, this pasta is pretty tasty. In case anyone finds this recipe and doesn't have poppy seeds, I used sesame seeds and it's just as tasty! :)
  56. jck September 24, 2015 at 7:22 pm #
    Sauce was much better before adding cream, vermouth, and sugar.
  57. auto insurance June 5, 2016 at 6:43 am #
    Tagalog cooking from him. Some of my favorite dishes are his chicken adobo in coconut milk and his Filipino style spaghetti. I know I inherited my love of cooking from him. He likes to roast chicken or turkey the
  58. http://www./ October 23, 2016 at 3:33 pm #
    Now I'm like, well duh! Truly thankful for your help.
  59. Danielle November 21, 2016 at 7:20 pm #
    I added some sauted kale and make it with potato gnocchi! Loved it!
  60. Meghan January 16, 2017 at 7:26 pm #
    I make this constantly. It's so great. I always have to do a double batch and pair it with grilled chicken. Even my vegetable hating boyfriend can't get enough
  61. Abby May 21, 2018 at 9:00 pm #
    I made this recipe and I LOVED IT! Thank you so much for sharing it :-D
  62. OMAR SARA June 25, 2019 at 8:27 am #
    Thanks so much for this wonderful recipe !!
  63. JET X May 11, 2022 at 10:40 am #
    I love the post. I always cook on my kitchen in the same way. But while cooking I always love playing aviation games on my phone. On of the best games that I Play is called JETX. This is the nice rocket game which you can play at your home and with your friends.
  64. JETX May 11, 2022 at 10:42 am #
    I love the post. I always cook on my kitchen in the same way. But while cooking I always love playing aviation games on my phone. On of the best games that I Play is called JETX. This is the nice rocket game which you can play at your home and with your friends.


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