What? Hot pink pasta? You bet!

This is a colorful and nutrient rich pasta dish that is a favorite of my daughter. It looks so beautiful and bright, truly a joy to eat! You will need 1 hour of extra time for this recipe to roast the beets, but after that it comes together in about 15 minutes! You can roast these a day or two ahead and keep them peeled in the fridge – just pull them out at the start, so they’re not too cold when using for the pasta.

Valentine's Day Pasta (Pasta with Roasted Beets) - (cool) progeny

Valentine’s Day Pasta

(aka Ruby’s Favorite Hot Pink Pasta aka Roasted Beet Pasta)

Serves at least 4


  • 1lb box of cavatappi or fusilli pasta
  • 4 Red beets
  • 1 log goat cheese
  • Grated fresh parmiggiano
  • Shelled pistachios (optional)
  • Olive Oil
  • ½ a lemon
  • salt and pepper


Pre-heat oven to 350.

Trim and rinse beets, do not peel. Roast beets by wrapping each beat in it’s own loosely wrapped tin foil satchel, leave some breathing room at the top Roast for 1 hour and 10 minutes – test with knife (should be tender all the way through) and set aside to cool. (You can do this in advance!)

When beets have cooled to the touch, skin should easily peel away with your hands. You have to trim the ends a bit again and manipulate your hands and they should peel away. If you don’t want hot pink fingers for the rest of the night, wear gloves!

Valentine's Day Pasta (Pasta with Roasted Beets) - (cool) progeny

Chop beets into nice chunks, add a little olive oil, salt + pepper, and set aside

Cook pasta al dente, as always, in accordance with instructions on the package.

While pasta is in take a large scoop (about a ½ cup or more) of soft goat cheese and add to the bottom of a large shallow serving bowl. With a ladle add a bit of the cooking liquid from the pasta to get it to a creamier consistency, add a littlesalt + pepper to taste

When pasta is al dente, drain and return immediately to cooking pot. Add a little olive oil and fold gently to coat pasta.

Add cooked pasta to bowl with goat cheese and gently toss. Then add roasted beets, stir gently again, and add squeeze of lemon. Add the freshly grated parmiggiano cheese, and garnish individual bowls with shelled pistachios.

Excellent alone or with a lightly dressed, simple spinach salad.

Happy heart day!