Beet Pasta Sauce Recipe

Introduction

This vibrant beet pasta sauce is a beautiful way to add color and nutrition to your dinner. Smooth, creamy, and subtly sweet, it pairs perfectly with your favorite pasta for a comforting yet elegant 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, add the olive oil to a medium skillet over medium-low heat. When warm, add the garlic and onion. Stir and cook for 6-8 minutes or 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, ricotta cheese, and Parmesan to a blender. Blend until very smooth, adding a little pasta water as needed to achieve a creamy texture.
5. Step 5: Toss the cooked pasta with as much sauce as you like. Season to taste with salt and pepper. You may have leftover sauce to save for another meal.
6. Step 6: Serve with additional Parmesan cheese and optional toppings like lemon zest or cracked black pepper, if desired.

Tips & Variations

• For a vegan version, substitute ricotta and Parmesan with plant-based cheeses or nutritional yeast.
• Roast the beets for a deeper, caramelized flavor instead of steaming.
• Use fresh herbs like basil or parsley as a garnish to brighten up the dish.
• If you prefer a thinner sauce, add more reserved pasta water until your preferred consistency is reached.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens. The sauce can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets for this sauce?

It’s best to use cooked beets—either steamed or roasted—since raw beets are too hard to blend smoothly and could result in a gritty texture.

What type of pasta works best with this beet sauce?

This sauce pairs well with a variety of pasta shapes, but smooth or tubular pasta like penne, rigatoni, or fettuccine helps hold and showcase the creamy sauce nicely.

Beet Pasta Sauce Recipe

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★★★★★

4.5 from 76 reviews

This vibrant Beet Pasta Sauce is a creamy, colorful twist on traditional pasta toppings, blending roasted or steamed beets with ricotta and Parmesan cheeses. It offers a subtly sweet and earthy flavor, enhanced by sautéed garlic and onions, making it a delightful and nutritious sauce for any pasta dish.

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

Ingredients

Scale 1x2x3x

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 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 before draining the pasta, then set the pasta aside.
2. Sauté Aromatics: In a medium skillet over medium-low heat, warm the olive oil. Add the minced garlic and finely diced onion. Stir and cook for 6-8 minutes or until the mixture is fragrant and the onion is very soft.
3. Warm Beets: Add the cooked beets to the skillet and stir to coat them in the oil and aromatics. Cook for another 2 minutes to warm the beets through.
4. Blend Sauce: Transfer the onion and beet mixture to a blender along with the ricotta cheese and grated Parmesan cheese. Blend thoroughly until very smooth. Add some reserved pasta water a little at a time as needed to achieve a smooth, creamy consistency.
5. Toss Pasta with Sauce: Add as much sauce as preferred to the cooked pasta. Toss to coat evenly and season to taste with salt and pepper. Save any leftover sauce for future use, refrigerating or freezing as desired.
6. Serve: Plate the pasta and garnish with additional Parmesan cheese, lemon zest, and cracked black pepper if desired, for extra brightness and flavor.

Notes

• The reserved pasta water helps adjust the sauce consistency without diluting the flavor.
• Using roasted beets will add a deeper, smokier flavor compared to steamed beets.
• This sauce can be prepared ahead and stored refrigerated for up to 3 days or frozen for up to 1 month.
• Try serving over any type of pasta like penne, spaghetti, or fettuccine.
• For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.

Keywords: beet pasta sauce, creamy beet sauce, ricotta beet sauce, beet pasta recipe, vegetarian pasta sauce, Italian beet recipe