Beetroot sauce pasta is a vibrant and nutritious dish that brings a unique twist to traditional pasta recipes. The rich, earthy flavor of roasted beetroot is transformed into a creamy sauce, making this dish not only visually stunning but also packed with health benefits. This beetroot pasta recipe is perfect for anyone looking to explore delicious vegetarian pasta dishes and is an excellent option for quick weeknight dinners.
Ingredients
Scale:
2 medium-sized roasted beetroot (about 1 cup, peeled and diced)
1 cup heavy cream or coconut cream for a vegan option
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh herbs (like basil or parsley) for garnish
8 oz (about 225 g) pasta of your choice (spaghetti, fettuccine, or gluten-free options)
Salt for the pasta water
Instructions
Preheat your oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast for about 45-60 minutes, or until tender when pierced with a fork. Let them cool, peel, and dice them.
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically around 8-12 minutes. Reserve 1 cup of pasta water, then drain the rest and set aside.
In a blender, combine the roasted beetroot, heavy cream (or coconut cream), olive oil, minced garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is achieved.
In a large skillet, combine the cooked pasta and beetroot sauce over low heat. Toss them together gently until the pasta is well coated in the sauce, heating through for about 2-3 minutes.
Divide the beetroot sauce pasta among serving plates. Garnish with freshly chopped herbs and a drizzle of olive oil.
