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.
Looking for more pink dishes with beets - try our pink risotto, beetroot waffles, beetroot pancakes, or pink hummus.
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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.
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.
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.
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. 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 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
This beet sauce is made of cooked beets, cream cheese, 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
Pasta With Beet 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. 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!
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