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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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/beet-pasta-sauce-recipe/