Beet Pasta Sauce Recipe

There's something magical about the rich, earthy sweetness of beets, especially when blended into a creamy, velvety pasta sauce. This Beet Pasta Sauce is a feast for the senses, boasting a striking pink hue and a deep, complex flavor that's both comforting and unexpected.

I first discovered this sauce when looking for a way to use up extra roasted beets from a weekend meal prep. What started as an experiment quickly became a household favorite, loved for its creamy texture, slightly sweet undertones, and the way it effortlessly coats every strand of pasta.

Why You'll Love This Beet Pasta Sauce

If you're looking for a unique yet simple pasta sauce, this recipe is a must-try. It’s easy to make, nutritious, and adds a stunning visual appeal to your plate.

First off, it’s incredibly nutritious. Beets are packed with antioxidants, fiber, and essential vitamins like folate and vitamin C. This sauce not only tastes amazing but also gives your meal an extra health boost.

It’s also surprisingly creamy without the need for heavy cream. The natural silkiness of pureed beets, combined with a touch of Greek yogurt or cashew cream, creates a rich and satisfying texture without weighing you down.

This recipe is budget-friendly and versatile. With just a handful of ingredients, you can create a gourmet-worthy sauce using pantry staples and fresh produce. Plus, you can easily tweak the seasonings and mix-ins to match your taste.

Lastly, it’s perfect for meal prep. Make a batch ahead of time and store it in the fridge for easy weeknight dinners. Just reheat, toss with your favorite pasta, and enjoy!

Ingredients Notes

The beauty of this Beet Pasta Sauce lies in its simple yet bold ingredients. Each one plays a key role in creating the perfect balance of flavors and textures.

Beets are the star of the show. Their natural sweetness and deep, earthy flavor make this sauce truly unique. I recommend using roasted beets for the best depth of flavor, but steamed or boiled beets will work in a pinch.

Garlic adds an aromatic depth that balances the sweetness of the beets. When sautéed in olive oil, it mellows out and infuses the sauce with a rich, savory note.

Greek yogurt or cashew cream is what gives the sauce its creamy texture. Greek yogurt adds a subtle tang that complements the sweetness of the beets, while cashew cream keeps it dairy-free and luxuriously smooth.

Lemon juice is essential for brightness. A squeeze of fresh lemon helps cut through the richness of the sauce, making it feel lighter and more vibrant.

Parmesan cheese or nutritional yeast adds a savory, umami touch. If you’re keeping the dish vegan, nutritional yeast is a great alternative that still delivers that cheesy goodness.

For the best results, you’ll also need a blender or food processor to achieve a smooth, creamy consistency.

How To Make This Beet Pasta Sauce

Making this vibrant beet pasta sauce is as easy as blending a few simple ingredients together. Here’s how it’s done:

Start by roasting the beets if you haven’t already. Preheat your oven to 400°F (200°C), wrap whole beets in foil, and roast for about 45-50 minutes until tender. Let them cool, then peel off the skins.

Meanwhile, sauté the garlic. Heat a splash of olive oil in a pan over medium heat and add minced garlic. Cook for about 1-2 minutes until fragrant but not browned.

Next, blend the sauce. In a blender or food processor, combine the roasted beets, sautéed garlic, Greek yogurt or cashew cream, lemon juice, and Parmesan or nutritional yeast. Blend until completely smooth, adding a little water or pasta cooking water to adjust the consistency.

Season to taste with salt and pepper. At this stage, you can also add a pinch of red pepper flakes for a bit of heat or a drizzle of olive oil for extra richness.

Finally, toss with cooked pasta. Reserve some pasta water and mix it in as needed to help the sauce cling to the noodles. Serve warm and garnish with extra cheese, fresh herbs, or a sprinkle of toasted nuts for crunch.

Storage Options

If you have leftover beet pasta sauce, you’re in luck—it stores beautifully!

Store it in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even tastier the next day.

For longer storage, freeze the sauce in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating.

To reheat, simply warm it on the stovetop over low heat, adding a splash of water or broth to loosen the texture as needed.

Variations and Substitutions

This Beet Pasta Sauce is wonderfully versatile, and there are plenty of ways to customize it to your liking.

For a vegan version, use cashew cream or coconut milk instead of Greek yogurt and nutritional yeast instead of Parmesan.

If you want a nut-free alternative, swap the cashew cream for silken tofu or oat milk for a creamy consistency without nuts.

To add more protein, stir in cooked chickpeas, grilled chicken, or even crispy tofu cubes for a heartier meal.

For a spicier kick, mix in a pinch of red pepper flakes or a dash of sriracha for heat that balances the sweetness of the beets.

And if you're looking for a different pasta pairing, try it with whole wheat spaghetti, zucchini noodles, or even gnocchi for a fun twist.

No matter how you customize it, this Beet Pasta Sauce is sure to become a new favorite in your kitchen. Give it a try, and let its vibrant color and bold flavors brighten up your next pasta night!

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