Go Back
–+ servings
Beetroot Pasta Sauce

Beetroot Pasta Sauce: Creamy & Colorful Perfection Awaits

This creamy Beetroot Pasta Sauce elevates meals with its vibrant color and delightful flavor, making it a must-try for healthy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 200 g Pasta Choose whole wheat or gluten-free if desired.
  • 2 medium Beetroot Use pre-cooked for quicker prep.
For the Flavor
  • 2-3 cloves Garlic Minced.
  • 1 tablespoon Lemon Juice Adjust to taste.
For Creaminess
  • 100 g Feta or Paneer
  • 100 g Silken Tofu or Cashews For vegan option.
For Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • optional Chili Flakes For heat.

Equipment

  • medium saucepan
  • large pot
  • Blender
  • colander

Method
 

Step-by-Step Instructions
  1. Prepare Beets: Wash, peel, and chop beetroots. Sauté minced garlic in olive oil, add beetroots, sauté, then simmer with water until tender.
  2. Cook Pasta: Boil salted water, add pasta, cook until al dente, then reserve pasta water and drain.
  3. Blend Sauce: In a blender, combine beets, garlic, feta, lemon juice, and reserved pasta water until smooth.
  4. Combine: In the pot, return drained pasta and beetroot sauce, toss gently over low heat.
  5. Serve and Garnish: Serve warm, garnished with crumbled cheese and fresh herbs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge or freeze for up to 3 months. Reheat gently on the stovetop.

Tried this recipe?

Let us know how it was!