Description

This vibrant and creamy Beetroot Pasta Sauce recipe combines the natural sweetness of beetroots with the tangy richness of feta cheese to create a deliciously colorful and nutritious pasta dish. Easy to prepare on the stovetop, it features tender beets simmered with garlic and blended into a smooth sauce, perfect for tossing with your favorite pasta. Garnished with fresh herbs and extra feta, it’s a delightful meal that balances health and flavor, with vegan and roasting method options for versatility.

Ingredients

For the Pasta

2 cups uncooked pasta (~170 g or 6 oz)
1 tsp salt (for pasta water)

For the Beetroot Sauce

1 large or 2 small beetroots (~170 g or 6 oz), washed, peeled, and roughly chopped
2 to 3 garlic cloves, chopped
2 tsp olive oil
100 g (3.5 oz) feta cheese or paneer
1 tbsp lemon juice
1/2 tsp salt (to taste, optional if using feta)
1/2 tsp crushed black pepper (to taste)
2-3 tbsp reserved pasta water (for blending)

For Garnishing

Fresh basil or cilantro, chopped
Crumbled feta (optional)

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Instructions

Cook the Beets: Heat 2 tsp olive oil in a pan over medium heat. Add chopped garlic and sauté for 30-40 seconds until fragrant. Add the chopped beets and a pinch of salt. Sauté for 1-2 minutes, then add 1 tbsp water and cover the pan with a lid. Simmer for 13-15 minutes, stirring every 5 minutes, until beets are fork-tender. Alternatively, for roasting, toss beets and garlic in olive oil and salt, wrap in foil, and bake at 200°C (400°F) for 25-30 minutes until tender.
Cook the Pasta: Bring a large pot of water to a boil and add 1 tsp salt. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about ½ cup of pasta cooking water for later use.
Prepare the Sauce: In a blender, combine the cooked beets, garlic, feta or paneer (reserve some feta for garnish), lemon juice, and 2-3 tbsp of the reserved pasta water. Blend until smooth and creamy. If using paneer, add ½ tsp salt; skip the salt if using feta.
Combine Pasta and Sauce: Return the drained pasta to the pot used for boiling. Pour the beetroot sauce over the pasta. Add crushed black pepper and gently toss to coat the pasta evenly. Use an additional 1-2 tbsp pasta water if needed to achieve desired sauce consistency. Adjust salt and seasoning to taste.
Garnish and Serve: Garnish the pasta with the reserved crumbled feta and chopped fresh basil or cilantro. Serve immediately for best flavor and texture.

Notes

You can use pre-cooked beets to reduce cooking time.
For a vegan version, substitute feta with vegan feta, silken tofu, or soaked cashews.
Smaller beet pieces cook faster, so chop accordingly.
For added crunch, top with roasted walnuts or pistachios.
Incorporate extra greens or protein like spinach, cooked chickpeas, or steamed broccoli for a more wholesome meal.
Store leftover pasta in an airtight container in the fridge for 1-2 days. Reheat with a splash of water in the microwave for 1-2 minutes.
Sauce can be made in advance; cook pasta fresh before serving to avoid sogginess.