Beet Pasta Sauce Recipe
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.
- 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
Find it online: https://kitchenwithkai.com/beet-pasta-sauce-recipe/
