This beet pasta sauce is creamy, earthy, slightly sweet, and has the prettiest pink color. It is made by blending cooked beets and cream cheese into a smooth and velvety sauce that perfectly coats every noodle.
Looking for more recipes with beets? Try our beetroot risotto, beetroot waffles, beetroot pancakes, or pink beet hummus.
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Inspired by my love for beets
As you may already know, I love beets. I grew up in a family that grew beets in the garden. They can be easily stored all winter in the underground cellar, so we used them year long. If you searched for this recipe, you probably love beets already and if you found it by accident you were probably curious about it. As this pasta has pretties pink color. If you do not like beet that much, I still hope you try this recipe and enjoy it. When beets are properly picked and cooked, they taste very sweet. Once you blend them with cream cheese, the taste is unique but not overwhelming. So those who never liked beets, might actually enjoy the sauce with pasta. My family at least does.
For serving, I like to garnish it with walnut pieces for extra crunch, but you can skip the nuts and use only Parmesan cheese.
Nataliia
Ingredients
You can find the ingredients quantities in the recipe card below.
Ingredients tips and swaps
- Choosing the beets: If you want less earthy and more sweet beets, choose smaller beets. Even better if you get them with the steps still attached.
- Cooking the beets: boiled and roasted beets work great. If you are in a rush, you can even cook the beets in the microwave in under 20 minutes.
- Pasta choice: Any shape shape works with these beet pasta sauce. Try penne, rigatoni, spaghetti ( used in this recipe). Swap it for gluten-free pasta if needed.
- Make-ahead tip: you can cook the beet a day before and store them in the fridge for up to 3 days.
- Make it vegan: You can make it vegan by using soaked raw cashews and coconut milk instead of cream cheese. You can also try making it with vegan cream cheese.
How to make it
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.
Cook the spaghetti or other pasta following the package direction, reserving 2-3 tablespoons of the water for the sauce.
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.
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. Remove the garlic. 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.
Drain the pasta and add it to the skillet with the sauce. Toss it gently until each pasta piece is evenly coated.
Divide between the plates, top with walnut pieces and freshly grated Parmesan cheese.
Recipe tips
- You can cook the beets ahead of time and store them 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.
- 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
This pasta sauce is made with cooked beets and cream cheese blended together until smooth and creamy, then seasoned with salt and pepper.
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.
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
Creamy Beet Pasta Sauce
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. Cook it over medium heat for about 1 minute until it starts smelling aromatic. Discard it afterward. If you want garlic added to the sauce, mince it and cook gently in oil.
- 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!
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