Winter Caprese Beet Noodle Pasta

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Roasted garlic and cherry tomatoes, roasted beet noodles (made easily with the spiralizer!), mozzarella and chopped parsley make this a delightful wintery pasta dish that’ll fill you up… without any bloat later!


  • 1 large beet
  • olive oil, to drizzle
  • salt and pepper, to taste
  • 5 cherry tomatoes
  • 1 garlic clove, sliced thinly.
  • 34 mini balls of mozzarella cheese
  • 1 tbsp fresh chopped parsley


  1. Preheat the oven to 400 degrees.
  2. Place the tomatoes on a baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven (once preheated) and roast for 15 minutes. After 10 minutes, add in the garlic.
  3. Take the beet and chop both ends off. Peel the entire beet. Place the beet into the spiralizer and spiralize it. Place the beet noodles onto a baking tray, drizzle with olive oil and season generously with salt and pepper. Toss to combine.
  4. Five minutes into roasting the tomatoes, add the beet noodles into the oven. Let cook for 2 minutes, remove and place the mozzarella balls randomly on top of the noodles. Let cook for another 5-7 minutes or until mozzarella has melted and noodles are darker in color and have softened.
  5. Remove the noodles from the oven and transfer to a bowl. Top the noodles and mozzarella with the roasted tomatoes. Garnish with chopped parsley and enjoy!