Bright, flavorful, and packed with nutrients, Beetroot Pasta Sauce is the kind of dish that turns a simple pasta night into a culinary experience. There’s something magical about the deep, vibrant red hue of beets—it instantly makes a plate feel festive and special. Beyond its visual appeal, beetroot brings a naturally sweet earthiness that pairs beautifully with creamy feta or paneer, zesty lemon juice, and aromatic garlic.
For those who love experimenting in the kitchen, this recipe is a revelation. It’s a healthier alternative to traditional creamy pasta sauces, yet it doesn’t compromise on taste or texture. Perfect for weeknight dinners, lunch with friends, or a wholesome meal prep option, this beetroot pasta is versatile, easy to make, and visually stunning. Its creamy, slightly tangy flavor is bound to impress even the pickiest eaters.
Recipe Overview
This Beetroot Pasta Sauce recipe combines tender pasta with a silky, vibrant beet sauce enriched with feta or paneer. A touch of garlic, olive oil, and lemon juice creates a balanced, flavorful dish that’s as nutritious as it is delicious. Simple ingredients, minimal prep, and eye-catching color make it an ideal recipe for anyone looking to enjoy a wholesome yet elegant pasta dish.
Ingredients & Instructions
Here’s a detailed guide to making this delicious and nutritious beetroot pasta from scratch.
Ingredients
- Pasta (uncooked) – 2 cups (~170 g / 6 oz)
- Beetroots – 1 large or 2 small (~170 g / 6 oz)
- Feta (or Paneer) – 100 g (3.5 oz)
- Garlic Cloves (chopped) – 2 to 3
- Olive Oil – 2 tsp
- Lemon Juice – 1 tbsp
- Salt – ½ tsp (or to taste)
- Crushed Black Pepper – ½ tsp (or to taste)
- Fresh Basil or Cilantro – for garnish
Step-by-Step Instructions
1. Cook the Beets
Wash, peel, and roughly chop the beetroots. In a pan, heat 2 tsp olive oil over medium heat. Add the chopped garlic and sauté for 30-40 seconds until fragrant. Add the beets with a pinch of salt and sauté for another 1-2 minutes.
Add 1 tbsp water, cover the pan with a lid, and let the beets simmer. Stir every 5 minutes until the beets are fork-tender. This process helps bring out their natural sweetness and makes them easy to blend into a smooth sauce.
Pro Tip: Don’t overcook the beets—they should be tender but not mushy for a creamy, velvety sauce.
2. Cook the Pasta
Bring a large pot of water to a boil and add 1 tsp salt. Cook the pasta according to the package instructions until al dente. Drain the pasta and reserve ½ cup of the pasta water—this will help adjust the consistency of the beet sauce later.
3. Blend the Beet Sauce
In a blender, combine the cooked beets, sautéed garlic, feta (or paneer), lemon juice, and 2–3 tbsp of the reserved pasta water. Blend until the sauce is smooth and creamy.
Tip: Adjust the amount of pasta water to achieve your preferred sauce thickness—a little extra water will make it silkier and easier to coat the pasta.
4. Combine Pasta and Sauce
Return the drained pasta to the pan. Pour the beet sauce over the pasta and gently toss to coat evenly. Add crushed black pepper and adjust salt to taste. If needed, add 1–2 tbsp more of the reserved pasta water to reach a smooth, silky consistency.
5. Garnish and Serve
Plate the pasta and top with crumbled feta and freshly chopped basil or cilantro. The garnish adds freshness, a pop of color, and a burst of flavor that balances the natural sweetness of the beet sauce.
Serving Tip: This pasta pairs beautifully with a light green salad or roasted vegetables for a wholesome meal.
Cooking Tips & Variations
1. Creamy Vegan Option
Swap feta for vegan cream cheese or cashew cream to make a dairy-free version without losing creaminess.
2. Boost the Flavor
Add a pinch of nutmeg or smoked paprika to the beet sauce for a deeper flavor profile. A splash of white wine while cooking the beets adds subtle complexity.
3. Nutty Additions
Top the pasta with toasted pine nuts or walnuts for added crunch and flavor contrast.
4. Protein Boost
Add sautéed chicken, shrimp, or chickpeas to make it a more filling meal.
5. Make Ahead
The beet sauce can be made a day in advance and stored in the fridge. Simply reheat gently and toss with freshly cooked pasta before serving.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftover pasta and sauce separately in airtight containers for up to 3 days.
- Freezer: The beet sauce can be frozen for up to 1 month. Thaw overnight in the fridge and reheat gently.
Serving Ideas
- Garnish with fresh herbs, such as basil or cilantro, to enhance flavor.
- Serve with garlic bread or a light arugula salad to balance the richness.
- Drizzle with a little extra olive oil or lemon juice for added freshness before serving.
Vibrant, creamy, and packed with flavor, Beetroot Pasta Sauce transforms a simple pasta dish into a visual and culinary delight. This recipe is perfect for anyone looking to enjoy a healthy, nutrient-rich meal without compromising on taste. With its natural sweetness, tangy feta, and aromatic garlic, this pasta is as satisfying to eat as it is beautiful to serve.
Whether it’s a quick weeknight dinner or a dish to impress guests, this beetroot pasta is versatile, easy to make, and endlessly customizable. Its striking color alone makes it a conversation starter, while its flavor ensures everyone returns for seconds.
FAQs
1. Can I use pre-cooked or roasted beets?
Yes! Simply blend them with garlic, feta, and lemon juice for a quick sauce. Adjust pasta water to reach the desired consistency.
2. Can this dish be made vegan?
Absolutely. Use plant-based feta or cashew cream in place of traditional feta or paneer.
3. How do I make the sauce thinner or thicker?
Add more reserved pasta water to thin the sauce or reduce it in the pan for a thicker consistency.
4. Can I make this ahead of time?
Yes, prepare the sauce in advance and store in the fridge. Cook the pasta fresh when ready to serve.
5. What herbs work best for garnish?
Fresh basil or cilantro complements the earthy sweetness of the beet sauce. Parsley is also a great alternative.
Beetroot Pasta Sauce is a creamy, vibrant, and healthy pasta dish made with beets, feta, garlic, and lemon. Easy, colorful, and perfect for weeknight dinners!
