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

Scale

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