Introduction

This vibrant beet pasta sauce is a delicious way to add color and nutrition to your dinner plate. Creamy, slightly sweet, and packed with flavor, it transforms simple pasta into an impressive meal that’s surprisingly easy to make.

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

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.
Step 2: Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the garlic and onion, stirring and cooking for 6-8 minutes until fragrant and very soft.
Step 3: Add the cooked beets to the skillet and stir to coat. Cook for 2 minutes to warm through.
Step 4: Transfer the beet, onion, and garlic mixture to a blender. Add the ricotta cheese and Parmesan cheese. Blend until very smooth, adding a little reserved pasta water as needed to reach a creamy consistency.
Step 5: Toss the cooked pasta with as much sauce as you like. Season to taste with salt and pepper. Save any leftover sauce for another meal by refrigerating or freezing.
Step 6: Serve the pasta topped with additional Parmesan cheese, lemon zest, cracked black pepper, or your preferred garnishes.

Tips & Variations

Roasting the beets instead of steaming will deepen their flavor and add a subtle caramelized sweetness to the sauce.
For a vegan option, substitute ricotta with silken tofu and use nutritional yeast instead of Parmesan.
Add a handful of fresh basil or parsley to the blender for a burst of herbal freshness.
If you prefer a thinner sauce, increase the reserved pasta water gradually until you reach the desired texture.

Storage

Store any leftover beet pasta sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the sauce in a freezer-safe container for up to 1 month. Reheat gently on the stovetop or in the microwave, adding a splash of water or pasta cooking water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked beets?

Raw beets are too firm and earthy-tasting for this sauce. It’s best to steam or roast them first to soften and bring out their natural sweetness.

What type of pasta works best with beet sauce?

This sauce pairs well with a variety of pasta shapes, but short shapes like penne, rigatoni, or fusilli hold the sauce nicely. Long pasta like spaghetti or linguine works well too for a smooth coating.

Beet Pasta Sauce Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

This vibrant Beet Pasta Sauce combines the earthy sweetness of cooked beets with creamy ricotta and sharp Parmesan for a unique and colorful twist on traditional pasta sauces. The sauce is blended to a smooth texture and tossed with your choice of pasta, making for a visually stunning and flavorful dish perfect for any meal.

Author: Kai
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Blending
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

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

Cook the 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, then drain the pasta and set aside.
Sauté garlic and onion: In a medium skillet over medium-low heat, add olive oil and warm it. Add minced garlic and finely diced onion, stirring occasionally. Cook for 6-8 minutes until the mixture is fragrant and the onions are very soft and translucent.
Add beets: Stir in the cooked beets, ensuring they are coated with the garlic and onion mixture. Cook for 2 minutes to heat through.
Blend the sauce: Transfer the sautéd onion and beet mixture to a blender. Add ricotta cheese and grated Parmesan. Blend until very smooth, gradually adding reserved pasta water as needed to achieve a creamy, smooth sauce consistency.
Toss pasta with sauce: Add as much sauce as desired to the cooked pasta. Toss well to coat evenly. Season with salt and pepper to taste. You can save any leftover sauce in the refrigerator or freezer for future meals.
Serve: Plate the pasta and top with additional Parmesan cheese, lemon zest, and cracked black pepper if desired. Enjoy immediately.

Notes

This sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
For roasted beets, wrap beets in foil and roast at 400°F (205°C) for 45-60 minutes until tender.
The reserved pasta water helps to loosen the sauce and create a silky texture when blending.
Feel free to experiment with different types of pasta such as penne, spaghetti, or fettuccine.
This sauce pairs well with a simple green salad and crusty bread for a complete meal.

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