This high-protein roasted beet pasta is vibrant, nutritious, and absolutely delicious. It's quick and easy, packed with antioxidants, supports heart health, and boosts endurance.
Preheat your oven to 400F. Peel the beets and chop into 1-2 inch cubes. Lay them out on a parchment paper lined baking sheet and toss in avocado oil and salt and pepper. Chop up your shallot and garlic clove(s), add to your baking sheet. Roast all of that for about 20-30 minutes, until the beets are tender. Cook your pasta while beets are roasting. Reserve about 1/2 a cup of pasta water. Once the beets are done roasting, combine beets, shallots, garlic, cottage cheese, 1 tbsp avocado oil, 1/2 tsp salt and the juice from half a lemon in your blender. Blend until smooth and creamy. Add pasta water until you get your desired consistency for the sauce. Toss the noodles in the pasta sauce and top with fresh Parmesan and Italian herbs!
