Pink Protein Pasta (Beet & Goat Cheese)

 

This Pink Protein Pasta is the perfect example of comfort food that still supports your nutrition goals. Naturally colored with roasted beets and blended with creamy goat cheese and silken tofu, this sauce is rich, flavorful, and surprisingly protein-rich. Using a protein-forward pasta helps boost satiety and makes this dish more filling than a traditional pasta meal, while still delivering the cozy, indulgent feel we all crave (about 25 grams of protein with regular pasta and 33 grams of protein with a protein-pasta). Finished with fresh lemon, garlic, and herbs, it’s a vibrant, nourishing option for an easy weeknight dinner—or anytime you want pasta that looks impressive and actually keeps you satisfied.

 

Pink Protein Pasta (Beet & Goat Cheese)

Serves 3

Ingredients

  • 8 oz dry pasta (preferably protein pasta like banza)

  • 8 oz silken tofu

  • 1/3 cup roasted beet, chopped

  • 8 oz goat cheese

  • 1/3 cup pasta water

  • 2 garlic cloves, minced

  • Juice of 1/2 large lemon or 1 small lemon

  • 2 tbsps extra virgin olive oil

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • Fresh parsley, chopped and lemon zest for topping.

Instructions

  1. Place beet on a baking sheet, loosely wrapped in foil. Roast in the oven at 400 F for about 40-50 minutes or until it’s fork tender.

  2. Cook your pasta following package instructions. Save 1/3 cup of pasta water for the sauce.

  3. Add all sauce ingredients to a blender (tofu, beet, goat cheese, pasta water, garlic, lemon juice, salt, pepper) and blend until smooth.

  4. Add the sauce to a sauce pan on medium-low heat. Heat until just starting to bubble (a few minutes).

  5. Add the pasta to the sauce and stir to coat the pasta evenly.

  6. Serve topped with parsley, lemon zest, and crack of pepper.

RecipesApril DupeeLunch, Dinner, Pasta