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beet pasta sauce

🍝 Beet Pasta Sauce Recipe Card

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 medium beets about 10 oz, roasted or boiled, peeled, and chopped
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • ½ cup heavy cream or coconut cream for dairy-free
  • ½ cup grated Parmesan cheese or nutritional yeast for vegan
  • ½ cup vegetable or chicken broth
  • 2 tbsp butter optional, for richness
  • Salt and freshly ground black pepper to taste
  • 12 oz pasta of choice spaghetti, penne, or linguine work well
  • Fresh basil or parsley for garnish

Method
 

Cook Pasta:
  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and reserve ½ cup pasta water.
Prepare Beets:
  1. If not pre-roasted, boil beets until tender (25–30 minutes), then peel and chop into cubes.
Sauté Base:
  1. In a skillet, heat olive oil over medium heat. Sauté onion until soft (5 minutes), then add garlic and cook for another 1–2 minutes.
Blend Sauce:
  1. Transfer beets, onion-garlic mixture, broth, and cream into a blender or food processor. Blend until smooth and creamy.
Finish Sauce:
  1. Pour sauce back into the skillet. Stir in butter and Parmesan. Simmer for 3–4 minutes, adding reserved pasta water as needed to adjust consistency. Season with salt and black pepper.
Combine:
  1. Toss cooked pasta with beet sauce until evenly coated.
Serve:
  1. Garnish with extra Parmesan, fresh basil, or a drizzle of olive oil.

Notes

Roast beets for deeper, caramelized flavor; boil for a milder taste.
For a vegan version, swap cream with coconut cream and cheese with nutritional yeast.
Add a squeeze of lemon juice before serving to brighten flavors.
Pairs beautifully with goat cheese, walnuts, or arugula as toppings.