Beetroot Sauce Pasta is a vibrant, delicious dish that combines the earthy sweetness of roasted beetroot with the comforting texture of pasta. This recipe not only highlights the stunning color of beets but also delivers a wealth of health benefits, making it a perfect choice for those looking for healthy pasta ideas. Whether you’re a seasoned chef or a beginner looking for easy weeknight dinners, this creamy beet sauce will surely impress. The combination of ingredients creates a dish that is not only visually appealing but also packed with nutrients, making it a guilt-free indulgence.

Ingredients

• Pasta:
  • 12 oz (340g) of your choice of pasta (gluten-free pasta recipes can be used). Consider penne or fusilli for better sauce adherence.
• Beetroot Sauce:
  • 2 medium-sized beetroots (approximately 10 oz or 280g, peeled and cubed). Look for firm, smooth-skinned beetroots for optimal sweetness and flavor.
  • 2 tablespoons olive oil (plus more for drizzling). Use high-quality extra virgin olive oil for the best taste.
  • 1 small onion, diced. A yellow onion works well, but consider shallots for a milder flavor.
  • 2 cloves garlic, minced. Fresh garlic will add a robust flavor; avoid pre-minced if possible.
  • 1 cup vegetable broth. Homemade broth enhances the sauce, but store-bought is convenient.
  • 1 cup coconut milk (for a creamy beet sauce). For a lighter version, use unsweetened almond or oat milk.
  • Salt and pepper to taste. Adjust based on your preference, but freshly cracked black pepper adds a nice kick.
  • 1 tablespoon lemon juice. Freshly squeezed lemon juice brightens the sauce and balances the earthy flavors.
• Toppings:
  • Fresh basil or parsley, chopped. These herbs add a fresh, aromatic component to the dish.
  • Grated vegan cheese or nutritional yeast (optional). A sprinkle of nutritional yeast can enhance the umami flavor in a dairy-free option.
  • Crushed red pepper flakes (optional, for heat). This adds an exciting layer of spice, balancing the sweetness of the beets.

Note: Make sure to use fresh, high-quality beetroots for the best flavor. If you’re looking for a roasted beetroot recipe, you can roast them before blending for a deeper flavor. Roasting also caramelizes the natural sugars in the beets, enhancing their sweetness and making the sauce even more delicious.

Steps / Instructions

1. Roast the Beetroots: Preheat your oven to 400°F (200°C). Toss the cubed beetroots with 1 tablespoon of olive oil, salt, and pepper. Ensure they are evenly coated for uniform roasting. Spread them out on a baking sheet in a single layer to allow for even cooking and caramelization. Roast for 25-30 minutes, or until tender and slightly caramelized, which will give the sauce a rich flavor. Set aside to cool slightly.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Stir occasionally to prevent sticking. Reserve 1/2 cup of the pasta water, then drain the rest and set aside. This starchy water is crucial for adjusting the sauce consistency later.
3. Prepare the Sauce: In a medium pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. This step is essential as it develops the flavor base. Stir in the minced garlic and cook for an additional minute until fragrant, making sure not to let it burn.
4. Blend the Sauce: In a blender or food processor, combine the roasted beetroots, sautéed onion and garlic, vegetable broth, coconut milk, and lemon juice. Blend until smooth and creamy, pausing to scrape down the sides as needed. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency. The end result should be a silky, vibrant sauce that clings to the pasta beautifully.
5. Combine Pasta and Sauce: In the pot used for the pasta, return the cooked pasta and pour the beetroot sauce over it. Toss until the pasta is well coated, ensuring every strand is enveloped in the bright sauce. Heat on low for 2-3 minutes to warm through, allowing the flavors to meld together.
6. Serve: Plate your Beetroot Sauce Pasta and garnish with fresh basil or parsley, a sprinkle of vegan cheese, and a drizzle of olive oil. Optionally, add crushed red pepper flakes for a spicy kick. Serve immediately to enjoy the dish at its freshest.

Tips & Tricks

• Storage: Store any leftover Beetroot Sauce Pasta in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. Reheat gently on the stove with a splash of water or broth to loosen the sauce, preventing it from drying out.
• Make Ahead: You can prepare the beetroot sauce in advance. Just store it in the refrigerator, and when you’re ready to serve, simply warm it and toss it with freshly cooked pasta. This convenience can make busy weeknights a breeze.
• Common Mistakes to Avoid: Don’t skip the roasting step! Raw beetroots can have a harsh flavor; roasting enhances their natural sweetness and adds complexity. Also, ensure you don’t overcook the pasta, as it will continue cooking when mixed with the hot sauce, potentially leading to a mushy texture.
• Pro Techniques: For added depth of flavor, consider adding a splash of balsamic vinegar to the sauce or incorporating herbs like thyme or rosemary. These additions can elevate the dish and introduce exciting new flavors.

Variations

• Dietary Alternatives: To make it gluten-free, choose a gluten-free pasta variety. For a nut-free version, use oat milk or soy milk instead of coconut milk. This keeps the dish accessible for various dietary needs.
• Flavor Variations: You can add roasted garlic or a pinch of smoked paprika to the sauce for an additional flavor layer, enhancing the smoky undertones.
• Ingredient Swaps: Swap out pasta for zoodles (zucchini noodles) or whole grain pasta for a healthier twist. This can also cater to those following low-carb diets.

Serving Suggestions

• Pair your Beetroot Sauce Pasta with a side salad, such as a Beet & Pomegranate Salad, for a refreshing contrast. The acidity from the pomegranate complements the sweetness of the beets beautifully.
• Consider serving it with crusty bread to soak up the rich sauce. A slice of garlic bread can also be a delightful accompaniment.
• A glass of chilled white wine or sparkling water with lemon complements this colorful pasta dish beautifully, enhancing the overall dining experience.

Print

Beetroot Sauce Pasta

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

350 kcal

Beetroot Sauce Pasta is a vibrant, delicious dish that combines the earthy sweetness of roasted beetroot with the comforting texture of pasta. This recipe not only highlights the stunning color of beets but also delivers a wealth of health benefits, making it a perfect choice for those looking for healthy pasta ideas.

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Ingredients

US Metric

• 12 oz (340g) of your choice of pasta (gluten-free pasta recipes can be used)
• 2 medium-sized beetroots (approximately 10 oz or 280g, peeled and cubed)
• 2 tablespoons olive oil (plus more for drizzling)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh basil or parsley, chopped (for garnish)
• Grated vegan cheese or nutritional yeast (optional)
• Crushed red pepper flakes (optional, for heat)

Directions

1.

Preheat your oven to 400°F (200°C). Toss the cubed beetroots with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender.

2.

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain the rest.

3.

In a medium pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

4.

In a blender, combine the roasted beetroots, sautéed onion and garlic, vegetable broth, coconut milk, and lemon juice. Blend until smooth, adding reserved pasta water if needed.

5.

In the pot used for the pasta, return the cooked pasta and pour the beetroot sauce over it. Toss until well coated and heat on low for 2-3 minutes.

6.

Serve and garnish with fresh basil or parsley, a sprinkle of vegan cheese, and a drizzle of olive oil. Optionally, add crushed red pepper flakes.

Nutrition Facts

Calories 350 kcal