Rainbow Beet Pasta with Bleu Cheese Alfredo
Showcase these beautiful rainbow beets by spiralizing them, and don't forget about the greens!! Great under a tangy bleu cheese sauce!
Equipment
- Spiralizer
- Skillet
- Sauce Pan
- Vegetable Peeler
- Kitchen knife
Ingredients
Alfredo
- 1 clove Garlic
- 2 tsp Olive Oil
- 2 tbsp Stock
- 2 tbsp Heavy Whipping Cream
- 1/3 cup Mozzarella Cheese
- 1/3 cup Bleu Cheese
- Salt and Pepper
Pasta
- 4 large Beets with greens I used rainbow
- 1 tbsp Olive Oil
- 1/3 cup Walnuts
- Salt and Pepper
Instructions
- Clean and peel beets and slice the ends to make a flat surface. Using spiralizer, create noodles. Set aside.
- In a saucepan, heat olive oil and garlic.
- When garlic starts to become fragrant, add stock until a soft simmer, then add heavy cream.
- Once liquid is simmering, add mozzarella cheese and turn heat lower, stirring until slightly thickened.
- Add bleu cheese, salt and pepper to taste. Keep heat low and stir often to reduce down to a thick sauce. Add additional stock and cream if needed for desired consistency.
- In skillet, warm olive oil. Add beet noodles with salt and pepper.
- Wash greens and trim off any long ends. As the beet noodles become tender, add in beet greens and cook until wilted.
- Plate noodles and greens and drizzle with the alfredo sauce. Top with more crumbled bleu cheese and crushed walnuts. Enjoy!