Description
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.
- Top with toasted nuts for extra texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 35 mg
