Creamy Beety Pasta

I had some extra beets left over from making our favorite beet pizza, so I thought I'd search out a new recipe.  This is what we ended up with, and it is quite tasty, healthy, and pretty!

4/5 Stars
Submitted by: Kelsey
Serving Size - Makes two large pasta bowls.
Cooking time - 15 minutes if the beets are cooked!

Ingredients:
2 cooked beets
1/2 chopped sweet onion (or white onion)
1 tbsp. olive oil
1/2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp minced garlic
1/4 cup Greek Yogurt (or plain yogurt.  Sour cream might work, too?)
1 tbsp balsamic vinegar
1/2 tbsp. agave syrup (if your balsamic is sweet, no need to add this.  A bit of sugar does the job, too.  Just get the bite out of the balsamic.)
1 tbsp. white wine vinegar


1 1/2 to 2 cups of pasta (rotini is good)
Handful of chopped spinach
Salt to taste
Parmesan cheese

Directions:
For the Sauce:
sauté onions, olive oil, tarragon, thyme, and garlic until onions are translucent; about 7 minutes.  Add the white wine vinegar and remove from heat.  Transfer to blender and add the remaining ingredients - cooked beets, Greek yogurt, balsamic vinegar, and agave syrup.  Blend until smooth.

While the onions are sautéing, heat the water for the pasta and cook the pasta per directions. 

Once pasta is done and the sauce is well blended, put the sauce and pasta into the sauté pan and mix together.  Let the mixture cook for a couple of minutes until the spinach wilts and season with salt to taste.  Add parmesan cheese as a topping when it is plated up.