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

Creamy Beet Pasta Sauce

Nataliia
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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. 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!

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.

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
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