Fresh Beet Pasta and Lemon Garlic Alfredo Sauce

Delicious homemade beet pasta with a lemon garlic alfredo sauce. It's tangy, garlicky, and oh so creamy!

Course Main Course

Cuisine American, Mediterranean

Keyword alfredo, beet, fresh, fresh pasta, garlic, homemade pasta, lemon, pasta, phillips pasta and noodle machine

Prep Time 20

Servings 6 people

Peel the skin off the beet and cut it in half. fill a small pot with water and put the beets in. cover it with a lid and cook it for 10 minutes. Let it cool, but reserve the water.
Place the beet within a high-speed blender with ½ cup of its reserved water. Blend on high until it is a smooth smoothie. set aside.
On a measuring scale, put a medium size container, and turn it on. Make sure it says 0g. Add 2 eggs to the container and fill the container up with beet juice until it reaches 216g. Set aside.

take out the Phillips pasta and noodle maker. Make sure you have the spaghetti disk attached to the ends. Open the lid, and put in the flour and salt. Close the lid.
Turn the machine on and press ‘Start.’ Slowly pour in the beet and egg liquid.
Let the machine knead the dough for 3 minutes. It will beep once it is ready to extrude the pasta.
Cut the pasta when it is about 20-25cm long.
Lay the fresh pasta on a baking sheet, and don’t overlap the pasta on top with more.

Using a large pot, fill it ¾ full and add 3 tsp of salt (roughly 4L of water). Wait for it to boil.
Once the water is rapidly boiling, slowly add the fresh pasta to the water. Immediately stir it with chopsticks or something soft that won’t break the pasta apart. Cook for 2 minutes.
Add the cooked pasta to a bowl of water. Move the noodles in the water around. Rinse and repeat at least once. strain the noodles and place them in a large bowl. Again don’t place more noodles on top of the weight will have the noodles stick together.

In a medium-size pot, turn heat to medium-high and place butter inside until melted. Add the garlic and cook for 2 minutes or until soft. Add the milk and cream cheese. Turn the heat to low. Add sea salt.
Add the fresh beet pasta to the sauce and give it a few good stirs. Add the lemon juice and parmesan cheese. Softly toss the noodle until the cheese is melted and the alfredo sauce is well coated with the pasta.
Garnish pepper on top. Serve immediately.