Beet Pasta Sauce Recipe

Introduction

This vibrant Beet Pasta Sauce is a delightful way to add color and nutrition to your pasta night. With creamy ricotta and Parmesan, the sauce is smooth, flavorful, and surprisingly simple to prepare. It pairs perfectly with any pasta shape for a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• ½ cup finely diced onion (from 1 small onion)
• 2 cups cooked beets (steamed or roasted)
• ½ cup ricotta cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 pound pasta
• Lemon zest, cracked black pepper, and/or additional Parmesan cheese (optional, for serving)

Instructions

1. Step 1: Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
2. Step 2: Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the minced garlic and diced onion. Stir and cook for 6-8 minutes until fragrant and very soft.
3. Step 3: Add the cooked beets to the skillet and stir to coat. Cook for 2 minutes to warm through.
4. Step 4: Transfer the onion and beet mixture to a blender. Add ricotta cheese and grated Parmesan. Blend until very smooth, adding reserved pasta water as needed to achieve a creamy, smooth consistency.
5. Step 5: Toss the cooked pasta with as much sauce as you like. Season with salt and pepper to taste. Save any leftover sauce in the refrigerator or freezer for another meal.
6. Step 6: Serve pasta topped with additional Parmesan cheese and optional lemon zest or cracked black pepper for extra brightness.

Tips & Variations

• For a vegan version, substitute ricotta and Parmesan with plant-based alternatives or nutritional yeast.
• Roasting the beets instead of steaming adds a deeper, caramelized flavor to the sauce.
• Try adding fresh herbs like basil or thyme to the sauce before blending for a herbal twist.
• If you prefer a chunkier sauce, pulse the blender a few times instead of fully pureeing.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of pasta water to loosen the sauce if it becomes thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked?

It’s best to use cooked beets for this sauce, as raw beets are too firm and won’t blend smoothly. Steaming or roasting your beets beforehand gives the right texture and flavor.

What pasta shapes work best with this sauce?

This sauce is versatile and works well with most pasta shapes. Tube-shaped pastas like penne or rigatoni hold the sauce nicely, but long noodles like spaghetti or fettuccine are equally delicious.

Beet Pasta Sauce Recipe

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★★★★★

4.8 from 50 reviews

A creamy and vibrant beet pasta sauce that combines the earthy sweetness of beets with ricotta and Parmesan cheeses, creating a smooth, flavorful topping for your favorite pasta. This easy-to-make sauce blends sautéed garlic and onions with cooked beets, delivering a colorful and nutritious twist on traditional pasta dishes.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Sauce Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• ½ cup finely diced onion (from 1 small onion)
• 2 cups cooked beets (steamed or roasted)
• ½ cup ricotta cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Pasta

• 1 pound pasta

Optional Toppings

• Lemon zest
• Cracked black pepper
• Additional Parmesan cheese

Instructions

1. Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Sauté garlic and onions: While the pasta cooks, heat the olive oil in a medium skillet over medium-low heat. Add the minced garlic and finely diced onion. Stir and cook for 6-8 minutes until the mixture is fragrant and the onions are very soft.
3. Add and warm beets: Stir in the cooked beets to coat them in the garlic and onion mixture. Cook for 2 minutes to warm the beets through.
4. Blend the sauce: Transfer the sautéed onion and beet mixture to a blender. Add the ricotta cheese and grated Parmesan cheese. Blend the mixture until very smooth, adding some reserved pasta water gradually as needed to achieve a creamy, smooth consistency.
5. Toss pasta with sauce: Add as much sauce as you like to the cooked pasta and toss to combine. Season to taste with salt and pepper. Save any leftover sauce for another use, storing it in the refrigerator or freezer.
6. Serve: Serve the pasta topped with additional Parmesan cheese and optional toppings such as lemon zest and cracked black pepper for extra flavor.

Notes

• You can use steamed or roasted beets depending on your preference; roasting intensifies the beet sweetness.
• To save time, use pre-cooked or canned beets, making sure to drain them well before using.
• The reserved pasta water helps loosen the sauce and helps it cling better to the pasta.
• Optional toppings like lemon zest add brightness and balance the earthiness of the beets.
• This sauce can be made vegan by substituting ricotta and Parmesan with plant-based alternatives.

Keywords: beet pasta sauce, beet pasta, creamy beet sauce, vegetarian pasta sauce, Italian pasta sauce, beet recipes