Beetroot Pasta Sauce Recipe

Introduction

This vibrant Beetroot Pasta Sauce brings a fresh, earthy twist to your usual pasta night. With creamy feta and a hint of garlic, it creates a perfectly balanced sauce that’s both colorful and delicious.

Ingredients

• 2 cups uncooked pasta (~170 g or 6 oz)
• 1 large or 2 small beetroots (~170 g or 6 oz)
• 100 g feta or paneer (3.5 oz)
• 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

1. Step 1: Wash, peel, and roughly chop the beetroots. Heat 2 tsp olive oil in a pan, add chopped garlic, and sauté for 30-40 seconds. Add the beets and a pinch of salt, then sauté for another 1-2 minutes. Pour in 1 tbsp water, cover with a lid, and simmer for 13-15 minutes, stirring every 5 minutes, until the beets are fork-tender.
2. Step 2: Bring a large pot of water to a boil. Add 1 tsp salt and the pasta. Cook the pasta until al dente, following the package instructions. Drain the pasta, reserving 1/2 cup of the pasta cooking water for the sauce.
3. Step 3: In a blender, combine the cooked beets, garlic, feta (or paneer), lemon juice, and 2-3 tbsp of the reserved pasta water. Blend until smooth and creamy. If using paneer, add 1/2 tsp salt; if using feta, skip adding extra salt. Save some feta to garnish later.
4. Step 4: Return the drained pasta to the pot it was boiled in. Pour the beet sauce over the pasta, add crushed black pepper, and toss gently until evenly coated. Add 1-2 tbsp of reserved pasta water if needed to adjust the sauce consistency. Taste and adjust salt or seasoning as desired. Garnish with crumbled feta and fresh basil or cilantro before serving.

Tips & Variations

• Use paneer instead of feta for a milder flavor and add a pinch of salt when blending.
• For extra vibrancy, quickly blanch the beets after chopping to preserve their bright color.
• Add a handful of toasted walnuts or pine nuts on top for a crunchy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or canned beets for this sauce?

Yes, pre-cooked or canned beets can be used as a time-saving option. Just rinse them well and adjust the cooking time since they are already soft.

Is this sauce suitable for vegans?

This recipe uses feta or paneer, which are not vegan. To make it vegan, substitute with a plant-based cheese or nutritional yeast for a cheesy flavor.

Beetroot Pasta Sauce Recipe

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★★★★★

5 from 128 reviews

This vibrant Beetroot Pasta Sauce recipe offers a creamy and nutritious twist on traditional pasta sauces, blending earthy beets with tangy feta and garlic. Perfect for a comforting and colorful meal that combines fresh ingredients into a smooth, delicious sauce that pairs beautifully with al dente pasta. Garnished with fresh herbs, this dish is both visually appealing and packed with flavor.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 2–3 people 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups uncooked pasta (~170 gms or 6 oz.)
• 1 large or 2 small beetroots (~170 gms or 6 oz.)
• 100 gms (3.5 oz.) feta or paneer cheese
• 2 to 3 small 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

1. Prepare the Beets: Wash, peel, and roughly chop the beetroots. Heat 2 teaspoons of olive oil in a pan over medium heat. Add the chopped garlic and sauté for 30-40 seconds until fragrant. Add the chopped beets along with a pinch of salt and sauté for another 1-2 minutes. Pour in 1 tablespoon of water, cover with a lid, and simmer for 13-15 minutes. Stir every 5 minutes until the beets are fork-tender.
2. Cook the Pasta: Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the pasta and cook it according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
3. Make the Beet Sauce: In a blender jar, combine the cooked beets, sautéed garlic, feta or paneer (reserve some feta for garnish), lemon juice, and 2-3 tablespoons of the reserved pasta water. Blend until you achieve a smooth, creamy sauce. If using paneer, add 1/2 teaspoon of salt; if using feta, do not add extra salt.
4. Toss the Pasta with Sauce: Return the drained pasta to the pot used for boiling. Pour the beet sauce over the pasta and add crushed black pepper. Toss gently until all the pasta is evenly coated with the sauce. Add 1-2 tablespoons of pasta water if needed to adjust the sauce consistency. Taste and adjust salt or seasoning as necessary.
5. Serve: Garnish the pasta with the reserved crumbled feta and chopped fresh basil or cilantro. Serve immediately and enjoy your vibrant, flavorful beetroot pasta.

Notes

• Beetroots can be roasted or boiled, but sautéing then simmering helps retain flavor in this recipe.
• Paneer can be used as a vegetarian alternative to feta for a milder taste; adjust salt accordingly.
• Reserve pasta water helps achieve a smooth sauce and better coats the pasta.
• Fresh herbs like basil or cilantro add brightness; choose based on your preference.
• For a vegan version, substitute feta with a plant-based cheese alternative.

Keywords: beetroot pasta sauce, creamy beet sauce, vegetarian pasta, healthy pasta recipe, beet pasta with feta