Beet Pasta Sauce Recipe (Creamy + Delicious!)
This creamy Beet Pasta Sauce is as delicious as it is beautiful. The pretty pink hue is perfect for Valentine's Day, but also just a tasty way to use beets!
Prep Time10 minutes mins
Cook Time35 minutes mins
Course: Dinner
Cuisine: American
Keyword: Beet Pasta, Beet Pasta Sauce, Beetroot Pasta, Pink Pasta Sauce
Servings: 4
- 2 tbsp olive oil plus more as needed
- ½ medium onion finely chopped
- ¾ lb pasta
- 1 kosher salt
- 1 tsp minced garlic
- 1 cup chicken or vegetable broth
- ½ lb beets peeled and diced into 1" cubes
- ¼ tsp black pepper
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese plus more to serve
- Freshly ground black pepper for serving
To Start:
Bring a large pot of well-salted water to a boil over high heat.
Prepare the sauce:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion plus 1/2 tsp of salt. Sauté until the onions are translucent. Add garlic and cook until fragrant. Stir in the broth.
Add the beets plus 1/2 tsp more salt and the pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 20-25 minutes or until the beets are tender when pierced with a fork.
Finish and combine:
Once the beets are tender, use an immersion blender or transfer the mixture to a blender (carefully, as it will be hot) and puree until smooth.
Return the pureed beet sauce to the pot over low heat. Stir in the heavy cream and grated parmesan. Cook for a few minutes until the sauce is heated through and well combined. Taste and add more salt if needed.
Toss the cooked pasta in the beet sauce until the pasta is evenly coated. Garnish with more parmesan cheese and black pepper.
To use canned or pre-cooked beets:
I love to buy the cooked, peeled beets that come vacuum sealed near the boxes of salad greens in grocery stores. Here's how to adapt the recipe using cooked beets:
Start boiling the pasta right away because the sauce will be quick.
Skip the 20 minute beet-cooking in step 2
Add the beets right to the blender along with the broth and onion mixture.
Transfer sauce back to pan and continue with recipe as written.
Calories: 541kcal | Carbohydrates: 73g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 408mg | Potassium: 439mg | Fiber: 5g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg