Description
A vibrant and velvety creamy beetroot pasta sauce made with roasted beetroots, garlic, onion, and herbs, blended into a smooth, naturally sweet and earthy sauce that beautifully coats your favorite pasta.
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
Instructions
- Preheat the oven to 400°F (200°C). Place the chopped beetroots on a baking tray, drizzle with 1 tablespoon olive oil, and roast for 25–30 minutes until tender.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
- In a pan over medium heat, warm the remaining olive oil. Sauté the chopped onion for 3–4 minutes until translucent, then add minced garlic and cook for another minute until fragrant.
- Transfer the roasted beetroots to a blender. Add the sautéed onion and garlic, cream, oregano, chili flakes, salt, and black pepper. Blend until smooth and creamy.
- Pour the beetroot sauce back into the pan and simmer gently for 2–3 minutes. Add reserved pasta water gradually if needed to adjust consistency.
- Stir in grated parmesan cheese if using and mix well.
- Add the cooked pasta to the sauce and toss until evenly coated.
- Garnish with fresh basil leaves and serve warm.
Notes
Use coconut cream and skip parmesan for a fully vegan version.
Roasting fresh beetroots enhances their natural sweetness and depth of flavor.
Add sautéed mushrooms or roasted chickpeas for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze the sauce without pasta for up to 2 months.
Add a splash of water or milk when reheating to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 25 mg
