Name: Creamy Beetroot Pasta Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-Inspired
Ingredients: 2 medium beetroots, peeled and chopped; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 small onion, chopped; 1/2 cup fresh cream (or coconut cream for vegan option); 1/4 cup grated parmesan cheese (optional); 1/2 teaspoon dried oregano; 1/2 teaspoon chili flakes (optional); Salt to taste; Black pepper to taste; 250 grams pasta of choice; 1/4 cup reserved pasta water; Fresh basil leaves for garnish

I make this creamy beetroot pasta sauce when I want something vibrant, comforting, and a little different from traditional tomato-based sauces. The roasted beetroots create a naturally sweet, earthy flavor, while garlic, onion, and herbs bring balance and depth. The result is a velvety, colorful sauce that coats pasta beautifully and feels both indulgent and wholesome.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a stunning dish with minimal effort. The roasted beetroot gives the sauce a silky texture and a gorgeous pink hue that always stands out on the table. I also appreciate how flexible it is—I can keep it vegetarian with parmesan or make it fully vegan using coconut cream. It feels comforting yet fresh, and I find it perfect for both weeknight dinners and casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium beetroots, peeled and chopped

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, chopped

1/2 cup fresh cream (or coconut cream for vegan option)

1/4 cup grated parmesan cheese (optional)

1/2 teaspoon dried oregano

1/2 teaspoon chili flakes (optional)

Salt to taste

Black pepper to taste

250 grams pasta of choice

1/4 cup reserved pasta water

Fresh basil leaves for garnish

Directions

I start by preheating the oven to 400°F (200°C). I place the chopped beetroots on a baking tray, drizzle them with 1 tablespoon of olive oil, and roast them for 25–30 minutes until tender.

While the beetroots roast, I bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Before draining, I reserve 1/4 cup of the pasta water.

In a pan over medium heat, I warm the remaining olive oil and sauté the chopped onion for 3–4 minutes until translucent. I then add the minced garlic and cook for another minute until fragrant.

I transfer the roasted beetroots to a blender. I add the sautéed onion and garlic, cream, oregano, chili flakes, salt, and black pepper. I blend everything until the mixture becomes smooth and creamy.

Next, I pour the beetroot sauce back into the pan and let it simmer gently for 2–3 minutes. If the sauce feels too thick, I gradually add the reserved pasta water until I reach the desired consistency.

If I am using parmesan, I stir it in at this stage and mix well. Finally, I add the cooked pasta to the sauce and toss it until every piece is evenly coated. I garnish with fresh basil leaves and serve it warm.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 3 servings

Calories: Approximately 320 kcal per serving

Variations

I sometimes replace fresh cream with coconut cream to create a completely vegan version. When I want extra protein, I stir in sautéed mushrooms or roasted chickpeas. For a nuttier flavor, I like adding a spoonful of toasted walnuts before blending. If I prefer a tangier taste, I mix in a squeeze of fresh lemon juice right before serving.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of water or milk to loosen the sauce, since it tends to thicken as it sits. I warm it gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the texture smooth.

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FAQs

Can I make this sauce fully vegan?

Yes, I simply use coconut cream instead of fresh cream and skip the parmesan cheese or replace it with a plant-based alternative.

Can I use pre-cooked or canned beetroots?

I can use pre-cooked beetroots to save time, though I find that roasting fresh beetroots gives a deeper, sweeter flavor.

What type of pasta works best?

I like using penne, fusilli, or spaghetti because they hold the creamy sauce well, but I can use any pasta I have on hand.

Can I freeze the beetroot sauce?

Yes, I freeze the sauce without the pasta in an airtight container for up to 2 months. I thaw it overnight in the refrigerator before reheating.

How can I make the sauce thicker or thinner?

If I want it thicker, I let it simmer a little longer. If I prefer it thinner, I add more reserved pasta water gradually until I reach the perfect consistency.

Conclusion

I find this creamy beetroot pasta sauce to be a beautiful combination of comfort and freshness. The roasted beetroots create a naturally rich and colorful base, while the garlic, herbs, and cream bring everything together into a smooth, satisfying dish. Whether I make it vegetarian or vegan, it always delivers bold flavor and a stunning presentation with very little effort

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