This beetroot pasta with creamy sauce is a beautiful and flavorful twist on a classic pasta dish, featuring a silky beet sauce that turns ordinary noodles into a stunning pink meal. Tender beets are cooked until soft, then blended with creamy feta, garlic, and lemon for a rich yet earthy sauce that clings perfectly to your favorite pasta.
Ideal for a cozy weeknight dinner or a special gathering, this dish balances the natural sweetness of beets with bright citrus and savory cheese for depth of flavor. It’s hearty enough to satisfy but feels light and fresh thanks to the vibrant beet sauce and zesty lemon.
Equipment
- Large pot for boiling pasta
- Medium saucepan or pan
- Blender or food processor
- Colander
- Cutting board and knife
Ingredients
- 2 cups pasta of your choice (penne, spaghetti, etc.)
- 1 large beetroot (about 6 oz), peeled and chopped
- 2–3 cloves garlic, minced
- 1 cup crumbled feta cheese (or paneer if preferred)
- 1 tablespoon lemon juice
- 2–3 tablespoons reserved pasta water
- 2 teaspoons olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh basil or cilantro for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Reserve about 1/2 cup of the pasta cooking water before draining.
- Meanwhile, place the peeled and chopped beetroot in a saucepan with a little water, cover, and simmer until tender when pierced with a fork, about 13–15 minutes.
- Heat the olive oil in a small pan over medium heat. Add the minced garlic and sauté briefly until fragrant but not browned.
- Transfer the cooked beetroot, sautéed garlic, crumbled feta, lemon juice, and 2–3 tablespoons of the reserved pasta water into a blender or food processor.
- Blend until smooth and creamy, adding more pasta water as needed to reach a sauce-like consistency.
- Taste and adjust seasoning with salt and black pepper.
- Toss the cooked pasta with the beet sauce until well coated.
- Divide among plates and garnish with fresh basil or cilantro if you like.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: ~35 minutes
- Servings: 2–3
- Cuisine: Italian-inspired / Fusion
- Course: Main dish
How to store
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat; add a splash of reserved pasta water if the sauce thickens.
What not to do
Do not overcook the beetroot — it should be fork-tender but not mushy.
Do not blend the sauce without adding pasta water — it needs liquid to become creamy and pourable.
Do not add salt before tasting — feta already adds saltiness.
Tips & Variations
Use pre-cooked beets to cut down on prep time.
Add a splash of extra virgin olive oil just before serving for added richness.
Stir in a handful of arugula or spinach for extra greens.
Swap feta for ricotta for a milder, creamier sauce.
Approximate Nutrition
(per serving estimate)
- Calories: ~400–480
- Fat: ~15–20 g
- Protein: ~12–15 g
- Total carbohydrates: ~55–65 g
- Fiber: ~6–8 g
- Sugar: ~7–9 g
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Reserve about 1/2 cup of the pasta cooking water before draining.
- Meanwhile, place the peeled and chopped beetroot in a saucepan with a little water, cover, and simmer until tender when pierced with a fork, about 13–15 minutes.
- Heat the olive oil in a small pan over medium heat. Add the minced garlic and sauté briefly until fragrant but not browned.
- Transfer the cooked beetroot, sautéed garlic, crumbled feta, lemon juice, and 2–3 tablespoons of the reserved pasta water into a blender or food processor.
- Blend until smooth and creamy, adding more pasta water as needed to reach a sauce-like consistency.
- Taste and adjust seasoning with salt and black pepper.
- Toss the cooked pasta with the beet sauce until well coated.
- Divide among plates and garnish with fresh basil or cilantro if you like.
Notes
- Fat: ~15–20 g
- Protein: ~12–15 g
- Total carbohydrates: ~55–65 g
- Fiber: ~6–8 g
- Sugar: ~7–9 g
Conclusion
This beetroot pasta with creamy sauce is a visually stunning and delicious way to enjoy pasta while incorporating earthy beetroots and bright citrus flavor. The naturally vibrant color makes it an eye-catching centerpiece for any meal, and the creamy texture paired with feta and lemon brings balanced savory, sweet, and tangy notes to every bite.
FAQs
Can I use roasted beets instead of boiled?
Yes — roasting beets deepens their sweetness and adds extra flavor to the sauce.
Can I make this vegan?
Yes — substitute the feta with vegan feta or cashew cream for a dairy-free version.
How do I make the sauce smoother?
Add a little extra reserved pasta water and blend until silky.
What pasta shapes work best?
Short shapes like penne or fusilli help hold the creamy sauce well.
Can I serve this cold as a pasta salad?
Yes — chill the pasta and toss with the beet sauce as a cool pink pasta salad.
