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Creamy Herbed Beetroot Linguine
  • 1/2 box of Barilla Linguine
  • 1 yellow beet
  • 1 red beet
  • 1 pear
  • 2 tablespoons + 1 teaspoon of olive oil, divided
  • 1 teaspoon of butter or earth balance
  • 2 cloves of garlic
  • 3 tablespoons of white wine vinegar
  • salt and pepper to taste
  • A bunch of fresh herbs, I used 8-10 chopped sage leaves, 2 sprigs of chopped rosemary, and 4 sprigs of thyme
  • 4 tablespoons of grated parmigiano reggiano cheese
  1. Slice beet and pear into 1-inch wedges. Toss with 1 teaspoon of olive oil and salt to taste. Bake at 410F for 35-45 minutes or until so tender (can easily be pierced with a fork). If you want to speed up the roasting time, place beets (not pear) in a microwave-safe bowl and heat for about 5 minutes, then transfer beets and pear to a baking sheet and bake for about 25 minutes or until tender.
  2. While that’s cooking, bring water to a boil in a big pot. Cook pasta al dente according to package directions.
  3. Add olive oil and butter to a pan and let melt. When the butter is melted, add sage, two cloves of garlic, rosemary, salt, pepper, and the white wine vinegar. Pour the pasta into the pan and toss it with the grated parmesan cheese until it’s creamy. Swerve it together with the roasted beetroot and pear.
  4. Top it off with fresh thyme. Enjoy!