Introduction

This vibrant beet pasta sauce is a delicious way to enjoy the natural sweetness and earthy flavor of beets. Creamy and rich with ricotta and Parmesan, it creates a beautiful, nutritious meal that’s both satisfying and unique.

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

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, then drain the pasta and set it aside.
Step 2: While the pasta cooks, heat the olive oil in a medium skillet over medium-low heat. Add the garlic and onion, stirring frequently, and cook for 6-8 minutes until fragrant and very soft.
Step 3: Add the cooked beets to the skillet and stir to coat. Cook for 2 minutes to warm the beets through.
Step 4: Transfer the onion, garlic, and beet mixture to a blender. Add the ricotta cheese and Parmesan cheese, then blend until very smooth. Add some reserved pasta water as needed to achieve a smooth and creamy consistency.
Step 5: Toss the cooked pasta with as much sauce as you like. Season with salt and pepper to taste. Save any leftover sauce for another meal by refrigerating or freezing.
Step 6: Serve the pasta topped with additional Parmesan cheese and optional lemon zest, cracked black pepper, or other favorite toppings.

Tips & Variations

For a vegan version, substitute ricotta and Parmesan with plant-based alternatives and add nutritional yeast for extra flavor.
You can roast the beets for a deeper, sweeter flavor or steam them for a lighter taste.
If the sauce is too thick, gradually add more reserved pasta water until you reach the desired consistency.
Add fresh herbs like basil or parsley for a fresh finish.

Storage

Store any leftover beet pasta sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or pasta water to loosen the sauce if it thickens. The sauce also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of fresh cooked beets?

Yes, canned beets can be used in a pinch. Be sure to drain and rinse them well before using to reduce any extra liquid or salt.

What type of pasta works best with this sauce?

This sauce pairs well with a variety of pasta shapes, but short pasta like penne or rigatoni, or long pasta like spaghetti or fettuccine, all hold the creamy sauce nicely.

Beet Pasta Sauce Recipe

Print Recipe

★★★★★

5 from 75 reviews

This vibrant Beet Pasta Sauce offers a nutritious and colorful twist on traditional pasta sauces. Combining roasted or steamed beets with creamy ricotta and Parmesan cheese, the sauce is blended to a smooth consistency and tossed with your favorite pasta. Garlic and onion gently sautéed in olive oil add depth and aroma, making this sauce both flavorful and visually stunning. Perfect for a healthy weeknight dinner or an impressive dish for guests.

Author: Stella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

For the 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

For the Pasta

1 pound pasta

Optional Garnishes

Lemon zest
Cracked black pepper
Additional Parmesan cheese

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sauté Aromatics: Heat the olive oil in a medium skillet over medium-low heat. Add the minced garlic and diced onion, stirring frequently. Cook for 6 to 8 minutes until the mixture is very soft and fragrant, being careful not to brown the garlic.
Warm Beets: Add the cooked beets to the skillet and stir to coat them evenly in the olive oil and aromatics. Cook for 2 minutes to warm through and combine flavors.
Blend the Sauce: Transfer the beet and onion mixture, ricotta cheese, and grated Parmesan to a blender. Blend until very smooth, adding reserved pasta water a little at a time as needed to achieve a silky, pourable sauce consistency.
Toss Pasta with Sauce: Pour as much sauce as you’d like over the cooked pasta. Toss gently to coat evenly. Season with salt and pepper to taste. Save any remaining sauce for later use; it keeps well refrigerated or frozen.
Serve: Plate the sauced pasta and garnish with additional Parmesan cheese, cracked black pepper, and lemon zest if desired. Serve immediately for best flavor and texture.

Notes

For best flavor, roast or steam the beets ahead of time until tender.
Adjust the sauce consistency with pasta water to your liking.
Leftover sauce freezes well and can be reheated gently on the stovetop.
Use any pasta shape you prefer, but tubular or ribbon varieties work particularly well with this sauce.
If you prefer a vegan version, substitute ricotta and Parmesan with vegan cheese alternatives.

Keywords: beet pasta sauce, beet sauce recipe, creamy beet pasta, vegetable pasta sauce, healthy pasta sauce