Beet Pasta Sauce Recipe

Introduction

This vibrant beet pasta sauce offers a delightful twist on traditional pasta dishes. Creamy ricotta and Parmesan blend with sweet, earthy beets to create a luscious, colorful sauce that’s both nutritious and flavorful. Perfect for impressing guests or elevating a weeknight meal.

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

1. 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.
2. Step 2: Meanwhile, heat the olive oil in a medium skillet over medium-low heat. When warm, add the garlic and onion. Stir and cook for 6-8 minutes or until fragrant and very soft.
3. Step 3: Add the cooked beets to the skillet and stir to coat with the garlic and onion. Cook for 2 minutes to warm through.
4. Step 4: Transfer the beet mixture to a blender along with ricotta and Parmesan cheese. Blend until very smooth, adding a little reserved pasta water as needed to achieve a creamy, smooth consistency.
5. 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.
6. Step 6: Serve the pasta topped with additional Parmesan cheese and any optional toppings like lemon zest or cracked black pepper.

Tips & Variations

• Roasting the beets instead of steaming deepens their flavor and adds a slight caramelized sweetness.
• For a vegan version, replace ricotta and Parmesan with plant-based alternatives or nutritional yeast.
• Add a handful of fresh herbs like basil or parsley to the blender for an herby twist.
• If you prefer a thinner sauce, gradually add more pasta water until you reach the desired consistency.

Storage

Store any leftover beet pasta sauce in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of water or pasta water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets for this sauce?

Raw beets are too firm and earthy for this sauce unless cooked first. Steaming or roasting the beets before blending ensures they are tender and sweet for the best flavor and texture.

What type of pasta works best with beet sauce?

This sauce pairs well with short or long pasta shapes like penne, fettuccine, or spaghetti. Choose your favorite pasta to hold the creamy sauce and create a satisfying dish.

Beet Pasta Sauce Recipe

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★★★★★

4.7 from 63 reviews

A vibrant and creamy beet pasta sauce recipe that combines roasted or steamed beets with ricotta and Parmesan cheeses for a luscious, pink-hued sauce. This easy-to-make sauce is blended until smooth and tossed with your favorite pasta for a unique and flavorful meal, enhanced by garlic, onion, and optional lemon zest or cracked black pepper toppings.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Blending
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Sauce

• 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

1. Cook Pasta: Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside for later.
2. Sauté Aromatics: In a medium skillet over medium-low heat, warm the olive oil. Add the minced garlic and diced onion. Stir frequently and cook for 6 to 8 minutes until the mixture is fragrant and the onion is very soft.
3. Warm Beets: Add the cooked beets to the skillet with the garlic and onion mixture. Stir to coat the beets in the oil and aromatics and cook for an additional 2 minutes to warm through.
4. Blend Sauce: Transfer the onion and beet mixture, ricotta cheese, and Parmesan cheese to a blender. Blend until very smooth, adding reserved pasta cooking water little by little as needed to achieve a creamy, smooth consistency.
5. Toss Pasta & Season: Pour the desired amount of beet sauce over the cooked pasta, tossing gently to coat evenly. Season the pasta and sauce with salt and pepper to taste. Save any leftover sauce in the refrigerator or freezer for later use.
6. Serve: Plate the pasta and garnish with additional Parmesan cheese and optional lemon zest or cracked black pepper for extra flavor and presentation.

Notes

• Use roasted beets for a deeper, richer flavor or steamed beets for a lighter taste.
• Reserve pasta water serves as a great emulsifier to adjust sauce consistency.
• Leftover sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
• Lemon zest adds a nice brightness that balances the sweetness of beets.
• Suitable pasta types include penne, fusilli, or spaghetti for good sauce adherence.

Keywords: beet pasta sauce, creamy beet sauce, ricotta beet pasta, vegetarian pasta, Italian beet sauce