Beetroot Pasta Sauce Recipe
If you love vibrant, colorful dishes that taste as brilliant as they look, this Beetroot Pasta Sauce is about to become your new go-to favorite. It’s a creamy, luscious sauce packed with the natural earthiness of beetroot, brightened with a splash of lemon juice, and rounded out by the tangy richness of feta (or paneer). This sauce transforms simple pasta into a stunning plate that’s as nutritious as it is delicious. Trust me, making Beetroot Pasta Sauce at home is easier than you think, and every bite feels like a special treat.
Ingredients You’ll Need
The magic of this Beetroot Pasta Sauce comes from a handful of straightforward ingredients, each playing a perfectly balanced role in texture, flavor, and color. From the creamy feta to the fresh herbs, every component truly shines through.
- Uncooked pasta (2 cups / ~170 gms or 6 oz): Choose your favorite type, but penne or fusilli hold the sauce beautifully.
- Beetroots (1 large or 2 small / ~170 gms or 6 oz): The star ingredient, offering vibrant color and earthy flavor.
- Feta or paneer (100 gms / 3.5 oz): Adds a creamy tang and a velvety texture to the sauce.
- Garlic cloves (2 to 3, chopped): Brings aromatic warmth and depth.
- Olive oil (2 tsp): Helps sauté the garlic and beets, enriching the sauce’s silkiness.
- Lemon juice (1 tbsp): Provides a sharp, fresh brightness that balances the earthy beetroot.
- Salt (1/2 tsp, to taste): Enhances all the flavors without overpowering.
- Crushed black pepper (1/2 tsp, to taste): Adds gentle heat and complexity.
- Fresh basil or cilantro (for garnishing): A fragrant, green finishing touch.
How to Make Beetroot Pasta Sauce
Step 1: Cook the Beetroots with Garlic
Start by washing, peeling, and roughly chopping your beetroots. Heat olive oil in a pan and sauté chopped garlic until fragrant, about 30 to 40 seconds. Add the beets along with a pinch of salt and keep sautéing briefly before adding a splash of water, covering the pan, and letting the beets simmer until fork tender. This slow cooking builds that lovely deep flavor while the garlic infuses into the beets. If you want a smokier note, roasting the beets in the oven wrapped in foil at 200°C (400°F) for 25-30 minutes works beautifully too.
Step 2: Cook the Pasta to Perfection
While your beets are simmering, bring a big pot of salted water to a boil and cook the pasta until just al dente according to the package instructions. Remember to save half a cup of the pasta water before draining — this starchy liquid will help you get the perfect silky sauce texture later.
Step 3: Blend Your Beetroot Pasta Sauce
In your blender, combine the cooked beets, garlic, feta (or paneer), lemon juice, and a few tablespoons of that reserved pasta water. Blend it all until you have a rich, smooth, creamy sauce that clings beautifully to every piece of pasta. If you’re using paneer, add a bit of salt now since paneer is milder, but skip it if you’re using salty feta. Save some feta for garnishing—it adds that extra wow factor at the end.
Step 4: Toss Pasta with the Sauce
Return the drained pasta to the pot and pour the luscious Beetroot Pasta Sauce over it. Toss gently so every noodle is coated in that gorgeous pink sauce. Use a bit more pasta water if you want to loosen it up a touch. Finish with a dusting of freshly crushed black pepper and give it one last gentle toss to combine all the flavors perfectly.
How to Serve Beetroot Pasta Sauce
Garnishes
To elevate your Beetroot Pasta Sauce, sprinkle on extra crumbled feta or paneer for creaminess, then scatter fresh basil or cilantro leaves to add an herbal lift and gorgeous color contrast. A few cracks of black pepper bring a subtle kick, making every forkful exciting.
Side Dishes
This sauce pairs wonderfully with crisp green salads dressed lightly in lemon or balsamic vinaigrette, or with roasted vegetables that complement the earthy sweetness of the beetroot. Garlic bread or crunchy toasted nuts can also bring delightful texture contrasts to your meal.
Creative Ways to Present
For a handsome presentation, twirl the pasta into neat nests on each plate before drizzling extra Beetroot Pasta Sauce over the top. You can also serve this sauce alongside grilled chicken or fish for a stunning main course or as a brightly colored dip for fresh veggies and flatbreads at your next gathering.
Make Ahead and Storage
Storing Leftovers
Beetroot Pasta Sauce keeps beautifully in an airtight container in the refrigerator for up to three days. Make sure to store the pasta and sauce separately if you want to prevent the noodles from getting too soft and soaking up the sauce.
Freezing
This sauce freezes well, too. Pour the Beetroot Pasta Sauce into a freezer-safe container and it should last for up to two months. When thawed, you might notice a slight change in texture, so a quick blend or whisk after warming up helps restore its creamy charm.
Reheating
Gently reheat the sauce over low heat on the stove, stirring frequently and adding a splash of water or pasta water to bring it back to that velvety consistency. Avoid microwaving at high heat, which can dry it out and dull the flavors.
FAQs
Can I make Beetroot Pasta Sauce vegan?
Absolutely! Swap the feta for vegan feta, silken tofu, or blend in cashews soaked and blended until smooth to keep the sauce creamy and delicious without dairy.
Do I need to peel the beetroots?
Yes, peeling helps remove the tough outer skin while keeping the vibrant color and sweet flavor inside. It also helps the beets cook evenly for a smooth sauce.
Can I prepare Beetroot Pasta Sauce ahead of time?
You sure can. The sauce can be made a day in advance and stored in the fridge. When you’re ready to eat, just reheat gently and toss with freshly cooked pasta for the best results.
Is this sauce suitable for picky eaters?
Many picky eaters find this sauce approachable because of its creamy texture and mild flavors. The natural sweetness of beetroot paired with feta creates a unique taste that often surprises and delights.
What pasta shapes work best with Beetroot Pasta Sauce?
Shorter pasta shapes like penne, fusilli, or rigatoni are perfect because their ridges and hollow centers catch the creamy sauce wonderfully. But feel free to experiment with your favorites.
Final Thoughts
This Beetroot Pasta Sauce is truly a joyful way to brighten up any weeknight dinner. It’s vibrant, fresh, and surprisingly simple to make with ingredients you likely have close at hand. So gather those beets and feta, grab your pasta, and give this stunning sauce a try—you’ll be amazed at how something so nourishing can taste so indulgent.
Beetroot Pasta Sauce Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This vibrant Beetroot Pasta Sauce recipe offers a creamy, colorful twist on traditional pasta dishes. Using fresh beetroots blended with feta or paneer cheese, garlic, and a touch of lemon juice, the sauce creates a rich and slightly tangy flavor that perfectly complements your choice of pasta. With options for vegan substitutes and easy preparation methods like sautéing or roasting, this recipe is both versatile and nutritious, ideal for a quick weeknight dinner or a special meal.
Ingredients
Main Ingredients
- 2 cups uncooked pasta (~170 g or 6 oz.)
- 1 large or 2 small beetroots (~170 g or 6 oz.)
- 100 g (3.5 oz.) feta cheese or paneer
- 2 to 3 garlic cloves, chopped
- 2 tsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt (to taste)
- 1/2 tsp crushed black pepper (to taste)
- Fresh basil or cilantro for garnishing
Instructions
- Prepare Beets: Wash, peel, and roughly chop the beetroots. Heat 2 tsp olive oil in a pan over medium heat. Add chopped garlic and sauté for 30-40 seconds until fragrant. Add the chopped beets along with a pinch of salt. Sauté for 1-2 minutes, then add 1 tablespoon of water and cover the pan with a lid. Let it simmer for 13-15 minutes, stirring every 5 minutes, until the beets are fork tender. Alternatively, toss the chopped beets and garlic with olive oil and salt, wrap in aluminum foil, and roast at 200°C (400°F) for 25-30 minutes until tender.
- Cook Pasta: Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water for later use.
- Make Beetroot Sauce: In a blender, combine the cooked beets, garlic, feta or paneer, lemon juice, and 2-3 tablespoons of reserved pasta water. Blend until you achieve a smooth and creamy consistency. If using paneer, add 1/2 teaspoon salt; omit extra salt if using feta. Reserve some feta for garnishing.
- Combine and Serve: Return the drained pasta to the pot used for boiling. Pour the beetroot sauce over the pasta and add crushed black pepper. Toss gently to coat all the pasta evenly with the sauce. Add additional pasta water (1-2 tablespoons) if needed to adjust the sauce consistency. Taste and adjust salt or seasoning as desired. Garnish with crumbled feta and chopped fresh basil or cilantro before serving.
Notes
- You can use pre-cooked beetroots to reduce preparation time.
- To make this dish vegan, substitute feta with vegan feta, silken tofu, or blended cashews.
- Roasting the beets intensifies their natural sweetness and adds a subtle smoky flavor compared to sautéing.
- Reserve some pasta water when draining pasta to adjust sauce consistency as needed.
- If using paneer, add a pinch of salt to the sauce since paneer is less salty than feta.
- Garnishing with fresh herbs not only adds flavor but also brightens the dish visually.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Blending (alternative roasting)
- Cuisine: Fusion/Modern
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 25 mg
Keywords: beetroot pasta sauce, beet pasta, creamy beet sauce, vegetarian pasta recipe, healthy pasta sauce, beetroot recipe, feta pasta sauce
