Beet Pasta Sauce Recipe

There's nothing quite like the rich, earthy sweetness of beets blended into a luscious pasta sauce. This Beet Pasta Sauce is a feast for the senses, with its vibrant pink hue and velvety texture that clings perfectly to every strand of pasta. Not only is it visually stunning, but it’s also packed with nutrients and a subtly sweet, savory flavor that will surprise and delight.

this Recipe

I first discovered beet pasta sauce while experimenting with ways to add more vegetables to my meals without sacrificing flavor. One bite, and I was hooked! The natural sweetness of the beets pairs beautifully with creamy ricotta, garlic, and a touch of lemon for a well-balanced dish that’s as delicious as it is nutritious.

Why You'll Love This Beet Pasta Sauce

Get ready to fall in love with a pasta sauce that's as nutritious as it is beautiful!

First off, it’s incredibly easy to make. With just a handful of ingredients and a blender, you can whip up this sauce in minutes. No complicated steps, just simple, wholesome goodness.

It’s also a great way to sneak in more veggies. Beets are packed with antioxidants, fiber, and essential vitamins, making this a nutrient-dense alternative to traditional pasta sauces.

Plus, this sauce is dairy-optional and highly customizable. Whether you prefer a vegan version or love the added creaminess of ricotta or goat cheese, you can tweak it to suit your taste.

Best of all, it pairs beautifully with so many dishes. Toss it with pasta, drizzle it over roasted veggies, or even spread it on toast for a gourmet touch.

Ingredients Notes

The beauty of this beet pasta sauce lies in its simple yet flavorful ingredients. Let’s take a closer look at what makes this sauce so special.

Beets are the star of the show, providing a natural sweetness and that signature deep pink color. Roasting them enhances their flavor, but you can also use pre-cooked beets for convenience.

Garlic adds a subtle kick that balances out the sweetness of the beets. I recommend roasting the garlic alongside the beets for a mellower, richer flavor.

Ricotta cheese lends a creamy texture and a hint of tanginess. If you prefer a dairy-free version, try substituting with cashew cream or coconut milk.

Lemon juice brightens up the sauce and adds a fresh contrast to the earthiness of the beets. A little goes a long way!

Olive oil helps blend everything into a smooth, silky sauce. A good-quality extra virgin olive oil will make a noticeable difference in flavor.

A blender or food processor is all you need to bring this sauce together, making it a fuss-free recipe for busy weeknights.

How To Make This Beet Pasta Sauce

Creating this beet pasta sauce is as easy as blending a handful of ingredients, but let’s walk through the process step by step for the best results.

Start by roasting your beets and garlic. Preheat your oven to 400°F (200°C). Wrap whole beets in foil and place them on a baking sheet. Add a few garlic cloves (wrapped separately) and roast for about 40-50 minutes, or until the beets are fork-tender.

Once the beets are cool enough to handle, peel off the skins and roughly chop them. The roasted garlic should be soft and fragrant, ready to blend.

In a blender or food processor, combine the roasted beets, garlic, ricotta cheese, olive oil, and lemon juice. Blend until smooth, adding a splash of water or pasta cooking water to reach your desired consistency.

Cook your favorite pasta according to the package instructions. Once al dente, drain and return to the pot, reserving about ½ cup of pasta water. Pour the beet sauce over the pasta, tossing gently to coat. If the sauce is too thick, add a little pasta water to loosen it up.

Finish with a sprinkle of parmesan, fresh basil, or toasted nuts for an extra layer of flavor and texture. Serve immediately and enjoy!

Storage Options

If you have leftovers, this beet pasta sauce stores beautifully.

For short-term storage, keep it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or milk to maintain its creamy texture.

For longer storage, freeze the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Variations and Substitutions

One of the best things about this beet pasta sauce is how versatile it is. Here are a few ways to switch things up:

Want a vegan version? Skip the ricotta and use cashew cream, coconut milk, or even blended silken tofu for creaminess.

Prefer a bolder flavor? Add a pinch of red pepper flakes or a teaspoon of balsamic vinegar for extra depth.

Looking for a protein boost? Stir in some cooked chickpeas or top with grilled chicken or shrimp.

Experiment with different cheeses! Goat cheese or feta add a delicious tang, while parmesan brings a salty bite.

This sauce is a great way to get creative with your meals, so don’t be afraid to experiment and make it your own!

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