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Beetroot Pasta Sauce

An elegant, vegetable-forward sauce that balances sweetness and tang, transforming simple pantry staples into a visually striking dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 2 cups uncooked pasta Approximately 170 gms or 6 oz.
  • 1 large or 2 small beetroots Approximately 170 gms or 6 oz.
  • 100 gms feta or paneer Use feta for tang or paneer for a milder taste.
  • 2 to 3 cloves garlic Chopped
  • 2 tsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt To taste
  • 1/2 tsp crushed black pepper To taste
  • Fresh basil or cilantro For garnishing

Method
 

Preparation
  1. Wash, peel and roughly chop the beetroots.
  2. Heat 2 tsp olive oil in a pan. Add garlic and sauté for 30 to 40 seconds.
  3. Add beets, a pinch of salt and sauté for 1 to 2 minutes more.
  4. Add 1 tbsp water, cover with a lid and simmer for 13 to 15 minutes, stirring every 5 minutes until beets are fork tender.
  5. Alternatively, roast beets in the oven or air fryer for 25 to 30 minutes at 200 degrees C (400 degrees F).
Cooking Pasta
  1. In a large pot, heat water and add 1 tsp salt.
  2. Add pasta and cook al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
Making the Sauce
  1. In a blender, combine cooked beets, garlic, feta or paneer, lemon juice, and 2 to 3 tbsp pasta water.
  2. Blend until smooth and creamy. Adjust salt based on the cheese used.
Combining
  1. Drain the pasta and return it to the pot.
  2. Pour the beet sauce over the pasta and add black pepper. Toss gently to coat, adding pasta water as needed for consistency.
  3. Taste and adjust seasoning. Garnish with crumbled feta and chopped fresh herbs before serving.

Notes

Serve warm, immediately after tossing, to allow the sauce to cling beautifully to the pasta. Consider roasting the beets for deeper flavor.