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    Home » Recipes » Dinner

    Pasta With Beet Sauce

    Published: Jun 20, 2023 · Modified: Apr 14, 2025 by Nataliia

    Jump to Recipe

    The pasta with beet sauce is creamy, earthy and has beautiful pink color. The beet sauce is made by pureeing cooked beets and cream cheese into smooth, velvety consistency that will perfectly coat any type of pasta. Serve it with chopped walnuts and grated Parmesan.

    Beetroot spaghetti served on a white plate is topped with walnut pieces and grated Parmesan cheese.

    Looking for more pink dishes with beets - try our pink risotto, beetroot waffles, beetroot pancakes, or pink hummus.

    Jump to:
    • About the creamy beet pasta recipe
    • Ingredients
    • Directions
    • Recipe tips
    • Serving
    • How to store
    • Frequently asked questions
    • More pasta recipe ideas
    • 📖 Recipe
    • 💬 Comments

    About the creamy beet pasta recipe

    This beautiful pink pasta is very easy to make, especially if you cook the beets ahead of time. You can boil or roast the beets. It will take between 40-60 minutes, as the beetroot needs to be very tender so the sauce comes out smooth. 

    If you are short on time, you can also cook the beets in the microwave.

    For serving, I like to garnish it with walnut pieces for extra crunch, but you can skip the nuts and use only Parmesan cheese. 

    Spaghetti in a pink beetroot sauce in a skillet garnished with walnuts and fresh basil leaves.

    Ingredients

    You can find the precise quantities in the recipe card below. 

    • Beetroot - one medium or 2 small raw beets. You can buy already pre-cooked beets, but often they do not taste as sweet and have a dull color. 
    • Cream cheese - I used full-fat cream cheese. It adds creaminess and richness. You can easily use ricotta cheese or cottage cheese. 
    • Olive oil - you will need just a little bit of extra virgin olive oil. 
    • Garlic - one or two fresh garlic cloves.
    • Spaghetti - or any other type of pasta you like.
    • Walnuts - add walnut pieces for serving. You can use pecans or skip the nuts. 
    • Grated Parmesan - for serving.
    • Salt and pepper - to taste.
    Pasta with beet sauce ingredients on a white background: spaghetti, cream cheese, garlic, walnuts, olive oi, salt, beetroot, grated Parmesan, black pepper.

    Directions

    Rinse and scrub the beetroot, do not peel it. Cut off the green leaves if present. Place a whole beetroot in a medium pot and fill it with water to cover the vegetables completely. 

    Bring it to a boil, reduce the heat to medium, and cook for at least 40 minutes or until the beet is tender when pierced with the fork. Let the beetroot cool down, peel it and cut it coarsely into chunks. 

    Whole beetroot in a pot with water.

    Cook the spaghetti or other pasta following the package direction, reserving 2-3 tablespoons of the water for the sauce.

    Uncooked spaghetti added to the pot with boiling water.

    Meanwhile, In a food processor or a blender, add cooked beet chunks and cream cheese. Pulse for about 30 minutes or until the sauce has a smooth consistency. 

    Beetroot and cream cheese in a food processor blended into sauce.

    In a skillet, heat olive oil and add a whole garlic clove. Let it cook for a few minutes, as it will give away slight garlicky notes to the oil. Now add the creamy beet sauce to the skillet and a few tablespoons of water from the boiling pasta.

    Stir and warm the sauce up over low heat. Taste the sauce and add salt, pepper to your liking. Take it off the heat.

    Whole garlic clove in a skillet with olive oil. Beetroot creamy sauce added to the skillet.

    Drain the pasta and add it to the skillet with the sauce. Toss it gently until each pasta piece is evenly coated. 

    Cooked spaghetti being tossed in a pink beetroot sauce in a skillet.

    Divide between the plates, top with walnut pieces and freshly grated Parmesan cheese.

    Overhead view of pink pasta with walnuts, grated Parmesan and two basil leaves on top.

    Recipe tips

    • You can cook the beets ahead of time and store it in the fridge. 
    • Use the gloves to handle cooked beets not to stain your hands. 
    • ​Add a little bit of pasta water to the sauce to make it thinner. 
    • You can make it vegan by using soaked raw cashews and coconut milk instead of cream cheese. 
    • The beets need to be cooked until fork tender to ensure the sauce blends well.

    Serving

    This beetroot pasta dish is great on its own, it is light but quite filling.

    You can also serve it with these panko chicken cutlets, chicken kebabs, baked salmon fillets, or air fried cod.

    A simple garden salad or steamed veggies also pair well with the dish.

    How to store

    It is best enjoyed when fresh and warm. If you have any pasta leftovers, transfer them into an airtight container and store them in the fridge for up to 3 days. 

    Frequently asked questions

    What is beet sauce made of?

    This beet sauce is made of cooked beets, cream cheese, salt, and pepper.

    Can I make the sauce ahead of time?

    Sure, after you make the sauce, let it cool down and transfer it to an airtight container. Store in the fridge for about 2-3 days. When ready to use, gently reheat it on the stove top with a splash of water. 

    Can I use any type of pasta for this recipe?

    Absolutely, you can use any type of your favorite pasta or whatever you have on hand or even gluten-free pasta. Make sure to cook it according to the package instructions.

    More pasta recipe ideas

    • Pasta lenticchie
    • Spaghetti Bolognese 
    • Lasagna with chicken
    • Penne with cottage cheese sauce
    • Pasta with green peas

    📖 Recipe

    Beetroot spaghetti served on a white plate is topped with walnut pieces and grated Parmesan cheese.

    Pasta With Beet Sauce

    Nataliia
    This pasta with beet sauce combines the earthy sweetness of beets, the richness of cream cheese, and the comforting texture of al dente pasta topped with crunchy walnut pieces and a good sprinkle of grated Parmesan cheese.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Course, Side Dish
    Cuisine American, Italian
    Servings 6
    Calories 290 kcal

    Equipment

    • 1 Medium Pot
    • 1 large pot
    • 1 skillet
    • 1 food processor or a blender

    Ingredients
      

    • 12 oz spaghetti or other pasta
    • 1 medium beetroot
    • 3 oz (about 6 Tablespoons) cream cheese
    • 1 Tablespoon extra virgin olive oil
    • 1 garlic clove
    • 2-3 Tablespoons reserved pasta water
    • ⅛ teaspoon salt, pepper to taste
    • 4 Tablespoons (optional) walnuts
    • grated Parmesan cheese, for serving

    Instructions
     

    • Wash and scrub the beetroot to remove any dirt. Boil the beetroot in a large pot filled with water for about 40-60 minutes or until fork tender. Let it cool down, peel and cut into chunks.
    • In a food processor or a blender, add chunks of cooked beet and 6 Tablespoons of cream cheese. Blend until smooth without chunks.
    • In a large pot, bring the water to a rolling boil. Add pasta and cook it following the package directions.
    • In a skillet, heat olive oil and add a whole peeled garlic clove. Let it release its oil in a hot oil for about 1 minute.
    • Add the creamy beet sauce to the skillet and 2-3 Tablespoons of hot pasta water. Warm up the sauce over low heat, stirring it frequently. Add salt and pepper to taste. Discard the garlic clove.
    • Drain the pasta and toss it in a beetroot sauce until well coated.
    • Divide between the plates. Add walnut pieces and grated Parmesan on top. Enjoy!

    Notes

    Beets - you can boil, roast or use the instant pot to cook the beetroot. Save the time - cook it the night before and store in the fridge until ready to use.
    Sauce - you can add more or less pasta water to achieve the desired consistency.
    Vegan - you can use vegan cream cheese or just a little bit of coconut milk to make the sauce.
    All nutrition facts are only estimate and should be used for information purposes only.

    Nutrition

    Calories: 290kcalCarbohydrates: 43.5gProtein: 8.2gFat: 10gSaturated Fat: 3.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15.2mgSodium: 345mgPotassium: 28.1mgFiber: 2.4gSugar: 2.6g
    Keyword beet pasta sauce, pasta with beetroot sauce
    Tried this recipe?Let us know how it was!

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    Sava's kitchen female author wearing an apron standing in the kitchen.

    Hi, I'm Nataliia, a mom from Ukraine living in the U.S. I share cozy, family-friendly recipes that taste like home, no matter where you are. I hope these recipes end up in your family’s recipe box someday.

    More about Nataliia →

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