Description
This beet pasta sauce recipe is a creamy, healthy twist on traditional pasta sauces. Made with roasted beets, garlic, and a touch of cream, it’s packed with earthy flavor, vibrant color, and essential nutrients. Perfect for vegetarians and anyone looking for a delicious and nutritious pasta dish.
Ingredients
- 2 medium beets, roasted and peeled
- 2 cloves garlic
- 1/2 cup heavy cream (or coconut cream for vegan option)
- 1/4 cup grated Parmesan cheese (optional for vegan)
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of half a lemon
- 1/2 cup pasta water (reserved)
- 8 oz pasta of choice
Instructions
- Roast the beets at 400°F (200°C) for 35–40 minutes until tender.
- Peel and chop beets, then add to a blender with garlic, cream, Parmesan (if using), olive oil, lemon juice, salt, and pepper.
- Blend until smooth, adding reserved pasta water as needed for desired consistency.
- Cook pasta according to package instructions. Drain and return to pot.
- Pour beet sauce over pasta and stir until evenly coated.
- Serve warm with additional cheese or herbs if desired.
Notes
Use coconut cream and omit cheese for a vegan version.
Adjust garlic and lemon to taste.
Can be stored in fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Blending, Roasting
- Cuisine: Fusion / Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 280mg