I like to make this beetroot pasta sauce when I want something vibrant, creamy, and a little different from the usual tomato-based dishes. The earthy sweetness of beetroot blends beautifully with simple ingredients to create a rich, colorful sauce that coats pasta perfectly.
Why You’ll Love This Recipe
I enjoy this recipe because it is both visually stunning and full of flavor. The natural sweetness of beetroot gives the sauce a unique taste that feels comforting yet fresh. I also appreciate how simple ingredients come together quickly, making it perfect for a weeknight meal. It is a great way for me to add more vegetables into my meals without sacrificing taste, and I find it works well for both casual dinners and special occasions.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium beetroots (about 250 g), peeled and chopped 200 g pasta of choice 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1/2 cup (120 ml) heavy cream or cooking cream 1/4 cup (60 ml) reserved pasta water 1/4 cup (25 g) grated parmesan cheese 1 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1/2 teaspoon dried oregano (optional) 1 tablespoon lemon juice
directions
I start by boiling the chopped beetroot in a pot of water for about 15–20 minutes until it becomes soft. Once cooked, I drain it and set it aside to cool slightly.
While the beetroot cooks, I bring another pot of salted water to a boil and cook the pasta according to the package instructions. I make sure to reserve some pasta water before draining.
In a pan, I heat olive oil over medium heat, then sauté the chopped onion until it becomes soft and translucent. I add the minced garlic and cook for another minute until fragrant.
I then transfer the cooked beetroot into a blender, add the sautéed onion and garlic, cream, lemon juice, salt, and pepper. I blend everything until I get a smooth, creamy sauce.
Next, I pour the beetroot sauce back into the pan, add a little reserved pasta water to adjust the consistency, and let it simmer gently for a few minutes.
Finally, I toss the cooked pasta into the sauce, mix well, and finish with grated parmesan cheese before serving.
Servings and timing
I usually find that this recipe serves 2 to 3 people.
I sometimes like to make this sauce vegan by replacing the cream with coconut milk or a plant-based alternative and skipping the parmesan. When I want extra protein, I add grilled chicken or sautéed mushrooms. For a bit of crunch, I sprinkle toasted walnuts or pine nuts on top before serving.
storage/reheating
I store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or milk to loosen the sauce and warm it gently on the stove or in the microwave. I find this helps maintain the creamy texture.
FAQs
Can I use pre-cooked beetroot?
I sometimes use pre-cooked beetroot to save time, and it works just as well. I just blend it directly without boiling.
What type of pasta works best?
I prefer using penne or fettuccine because they hold the sauce nicely, but I can use any pasta I have on hand.
Can I freeze the beetroot sauce?
I like to freeze the sauce separately (without pasta) for up to one month. I thaw it in the fridge and reheat gently before using.
How do I make the sauce thicker?
If I want a thicker sauce, I reduce the amount of pasta water or let the sauce simmer a bit longer to thicken.
Does the sauce taste strongly like beetroot?
The beetroot flavor is mild and balanced by cream and garlic, so I find it pleasant even for those who are not big fans of beetroot.
Conclusion
I find this beetroot pasta sauce to be a simple yet impressive dish that brings both color and flavor to the table. It is easy to prepare, adaptable, and a great way to enjoy something a little different while still feeling comforting and satisfying.
A vibrant, creamy beetroot pasta sauce with a subtle earthy sweetness, blended with garlic, onion, and cream for a rich and colorful dish perfect for quick meals.
Ingredients
2 medium beetroots (about 250 g), peeled and chopped
200 g pasta of choice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup (120 ml) heavy cream or cooking cream
1/4 cup (60 ml) reserved pasta water
1/4 cup (25 g) grated parmesan cheese
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried oregano (optional)
1 tablespoon lemon juice
Instructions
Boil the chopped beetroot in water for 15–20 minutes until soft, then drain and let cool slightly.
Cook pasta in salted boiling water according to package instructions. Reserve 1/4 cup pasta water before draining.
Heat olive oil in a pan over medium heat and sauté the onion until soft and translucent.
Add garlic and cook for 1 minute until fragrant.
Transfer cooked beetroot, sautéed onion and garlic, cream, lemon juice, salt, and pepper into a blender. Blend until smooth.
Pour the sauce back into the pan, add reserved pasta water to adjust consistency, and simmer gently for a few minutes.
Add cooked pasta to the sauce and toss well to coat.
Finish with grated parmesan cheese and serve warm.
Notes
Use pre-cooked beetroot to save time.
Adjust sauce thickness by adding more or less pasta water.
For a vegan version, use plant-based cream and skip parmesan.
Add protein like grilled chicken or mushrooms if desired.
