Description
This vibrant and creamy beetroot pasta sauce is a healthy and colorful way to enjoy your pasta. Made with roasted or boiled beets blended with Greek yogurt or coconut cream, garlic, olive oil, and lemon juice, this sauce offers a tangy, earthy flavor that pairs perfectly with your favorite pasta. Garnished with fresh herbs and Parmesan cheese, it’s a delicious, nutritious dish suitable for vegetarians and adaptable for gluten-free and vegan diets.
Ingredients
Scale
For the Sauce
- 2 medium cooked beets (roasted or boiled), peeled and chopped
- 1/2 cup full-fat Greek yogurt (or coconut cream for dairy-free)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
For the Pasta
- 8 ounces pasta of choice (spaghetti, penne, or linguine)
- Reserved pasta water (1/4 cup)
- Fresh herbs (basil, parsley) for garnish
- Extra Parmesan cheese or olive oil for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/4 cup of the pasta cooking water, then set the pasta aside.
- Prepare the beetroot sauce: In a blender or food processor, combine the cooked beets, Greek yogurt or coconut cream, minced garlic, olive oil, lemon juice, salt, and black pepper. Blend until the mixture is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Toss pasta with sauce: Return the cooked pasta to the pot and place it over low heat. Pour the beetroot sauce over the pasta and toss well to coat each strand or piece evenly. Stir in the grated Parmesan cheese if using, and warm gently for 2 to 3 minutes while stirring occasionally.
- Serve: Plate the pasta immediately. Garnish with freshly chopped herbs such as basil or parsley, extra Parmesan cheese if desired, or a drizzle of olive oil for added richness. Serve warm and enjoy your colorful, healthy meal.
Notes
- For a vegan version, substitute coconut cream for Greek yogurt and omit Parmesan cheese or use nutritional yeast as a cheesy alternative.
- Roasted beets give a deeper, richer flavor, but boiled beets work well too.
- Use gluten-free pasta to make this dish suitable for gluten-free diets.
- Try chickpea or lentil pasta for an added protein boost and extra nutrition.
