Beetroot sauce pasta made quite the entrance at our Friday cooking club at the community center last month. Miriam, our garden-obsessed friend with a backyard bursting with root vegetables, brought in a basket of fresh beets.
She placed them proudly on the table and said, “Let’s make them shine.” Next to her, thirteen-year-old Zoe, who normally wrinkles her nose at anything pink or purple, was surprisingly curious. “Is that really going in pasta?” she asked. It was the start of a hands-on, laughter-filled afternoon.
We roasted half the beets, simmered the other half, and had a friendly competition to see which version made the creamiest sauce. Linda, a retired art teacher, declared the sautéed garlic version “as velvety as her oil pastels.”
Even Carlos, who claims cheese isn’t his thing, admitted the feta added just enough bite to balance the sweetness of the beets. As the sauce swirled through the hot pasta, its deep magenta hue painted the noodles like silk ribbons, and before long, the entire room smelled of roasted garlic and lemon zest.
Afterward, several of the group packed small jars of the beetroot sauce to take home. Zoe even texted a picture of her dinner plate later that night.
Beetroot sauce pasta had officially charmed its way into our recipe binder, and now I’m sharing it here beautiful, wholesome, and perfect for your next dinner table moment.
Short Description
Beetroot sauce pasta is a vibrant, creamy dish made with roasted or sautéed beets, garlic, lemon, and feta, tossed with pasta for a naturally colorful and nutrient-packed meal.
Key Ingredients
- 2 cups uncooked pasta (about 170 g or 6 oz)
- 1 large or 2 small beetroots (about 170 g or 6 oz)
- 100 g (3.5 oz) feta cheese or paneer
- 2–3 garlic cloves, chopped
- 2 tsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt (or to taste)
- ½ tsp crushed black pepper (or to taste)
- Fresh basil or cilantro, for garnish
Tools Needed
- Large pot for boiling pasta
- Nonstick skillet or pan with lid
- Blender or food processor
- Spatula or wooden spoon
- Strainer
- Knife and chopping board
Cooking Instructions
Step 1: Cook the Beets
Wash, peel, and chop the beets. In a pan, heat olive oil, sauté garlic for 30 seconds, then add beets and a pinch of salt. Sauté 1–2 minutes, add 1 tablespoon water, cover, and cook on low for 13–15 minutes until fork-tender. Alternatively, roast beets and garlic wrapped in foil at 400°F (200°C) for 25–30 minutes.
Step 2: Boil the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Reserve ½ cup of pasta water before draining.
Step 3: Make the Sauce
In a blender, combine the cooked beets, garlic, feta (or paneer), lemon juice, and 2–3 tablespoons of reserved pasta water. Blend until smooth and creamy. If using paneer, add ½ tsp salt; skip this if using feta.
Step 4: Combine Pasta and Sauce
Return drained pasta to the pot. Pour in the beet sauce, add black pepper, and toss gently to coat. Add 1–2 tablespoons pasta water if needed to loosen the sauce. Taste and adjust seasoning.
Step 5: Garnish and Serve
Spoon pasta into bowls, top with extra crumbled feta and fresh herbs like basil or cilantro. Serve warm.
Why You’ll Love This Recipe
Packed with antioxidants and natural color
Quick, one-blender sauce with minimal effort
Beautiful presentation for casual or special meals
Customizable for vegetarians and cheese lovers
Easy way to add veggies to your meal
Mistakes to Avoid & Solutions
Overcooking the beets
Mushy beets can water down the flavor.
Solution: Simmer just until fork-tender or roast for stronger flavor.
Sauce too thick or dry
Without enough liquid, the sauce can clump.
Solution: Add a few spoonfuls of pasta water when blending and mixing.
Using bland cheese
Paneer without seasoning may taste flat.
Solution: Add salt and a splash of lemon juice if not using feta.
Skipping the garlic
Garlic balances the earthy sweetness of beets.
Solution: Sauté garlic lightly—it’s essential.
Serving without tasting
Seasoning varies depending on cheese used.
Solution: Always taste before serving and adjust salt and lemon.
Serving and Pairing Suggestions
Serve with a side of roasted cauliflower or broccoli
Pair with a crisp arugula salad with lemon vinaigrette
Add toasted walnuts for crunch
Serve with sparkling water or chilled white wine
Top with microgreens or edible flowers for special occasions
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat gently on the stovetop with a splash of water or olive oil
Avoid microwave for long durations as the cheese may dry out
Do not freeze—texture of sauce changes when thawed
If reheating paneer version, add a bit of lemon juice to refresh flavors
FAQs
1. Can I make beetroot sauce pasta vegan?
Yes, substitute feta with vegan cheese or silken tofu and adjust seasoning to taste.
2. Is this dish kid-friendly?
Surprisingly, yes! The pink color makes it fun, and the mild flavor appeals to many kids.
3. Can I use canned or pre-cooked beets?
Yes, but skip the cooking step and go straight to blending. Adjust seasoning as needed.
4. What type of pasta works best?
Short pastas like penne, rotini, or fusilli hold the sauce well, but spaghetti also works beautifully.
5. Can I prepare the sauce in advance?
Yes, store the sauce in the fridge for up to 2 days, then heat and mix with pasta when ready.
Tips & Tricks
Use red or golden beets depending on your preferred sweetness and color
Add roasted red peppers or carrots to the sauce for extra depth
A pinch of chili flakes adds warmth without overpowering
Drizzle a little garlic-infused oil before serving for a gourmet finish
Blend sauce very smooth for best mouthfeel
Recipe Variations
Beetroot Alfredo Pasta
Blend cooked beets with cream and Parmesan instead of feta for a richer, silky version. Add 1 tablespoon butter while blending for gloss.
Spicy Beetroot Pasta
Add ½ teaspoon chili flakes and 1 clove roasted garlic to the sauce. Toss with penne and top with shaved pecorino.
Beetroot Avocado Sauce
For a dairy-free twist, blend roasted beets with ½ a ripe avocado, lemon juice, and a splash of olive oil. Creamy, smooth, and vibrant.
Pasta with Beetroot-Walnut Pesto
Pulse roasted beets with garlic, walnuts, lemon juice, and a bit of Parmesan or nutritional yeast. Toss with cooked pasta and olive oil.
Beetroot Yogurt Sauce Pasta
Blend beets with thick Greek yogurt, lemon, and mint. Skip the cheese and enjoy a tangy, refreshing version.
Final Thoughts
Beetroot sauce pasta brought a burst of color and creativity to our cozy Friday group, and now it’s found a permanent home in my weeknight dinner rotation. Watching folks of all ages gather around, intrigued by the color and then won over by the flavor, made it a joy from start to finish. It’s not just a recipe it’s a conversation starter, a dinner table brightener, and a clever way to turn earthy beets into something elegant.
If you’re looking for a fresh, healthful pasta that’s as pleasing to the eye as it is to the palate, give this one a try. Keep a spoon close while blending you’ll want a taste before it hits the plate. And if someone in your house is skeptical of beets, don’t say a word. Just serve it, smile, and watch their fork go back for seconds.
Beetroot Sauce Pasta
Ingredients
- 2 cups uncooked pasta about 170 g or 6 oz
- 1 large or 2 small beetroots about 170 g or 6 oz
- 100 g 3.5 oz feta cheese or paneer
- 2 –3 garlic cloves chopped
- 2 tsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt or to taste
- ½ tsp crushed black pepper or to taste
- Fresh basil or cilantro for garnish
Instructions
- Cook beets with garlic in olive oil until tender, or roast in foil at 400°F (200°C) until soft.
- Boil pasta in salted water until al dente and reserve some pasta water.
- Blend beets, garlic, feta or paneer, lemon juice, and a little pasta water until smooth.
- Toss pasta with beet sauce and black pepper, adding pasta water if needed.
- Garnish with feta and fresh herbs, then serve warm.
