Go Back

Creamy Beetroot Pasta

A vibrant and creamy beetroot pasta made with roasted beets, garlic, and parmesan for a rich, colorful, and comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: European, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 250 g pasta any shape
  • 2 beets roasted
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 cup cream or plant-based cream
  • 0.5 cup parmesan cheese optional
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 cup pasta water reserved

Equipment

  • Large pot
  • Blender or food processor
  • Skillet or saucepan
  • Colander

Method
 

  1. Cook pasta in salted water until al dente, then reserve pasta water.
  2. Roast beets until tender, then peel and chop.
  3. Blend beets, garlic, olive oil, cream, lemon juice, salt, and pepper until smooth.
  4. Simmer beet sauce in a pan for 3–5 minutes.
  5. Toss pasta into sauce and mix well.
  6. Add pasta water as needed for consistency.
  7. Stir in parmesan, garnish, and serve hot.

Notes

Roasting beets enhances sweetness and deepens flavor for the sauce.