Description
This creamy beet pasta sauce is bright, cozy, and shockingly delicious—hot pink, silky-smooth, and balanced with lemon and garlic so it’s not “earthy.” Make it classic with cream/cream cheese or vegan with cashews/coconut milk.
Ingredients
12 oz cooked beets (about 2 medium), peeled & chopped
1 tbsp olive oil
1 small shallot (or 1/2 small onion), chopped
3 cloves garlic, minced
1/2 cup vegetable broth OR pasta water (plus more as needed)
1–2 tbsp lemon juice (to taste)
Salt + black pepper, to taste
CHOOSE ONE CREAMY OPTION (pick 1):
1/2 cup heavy cream (dairy)
OR 3 oz cream cheese (dairy)
OR 1/2 cup cashew cream (vegan)
OR 1/2 cup full-fat coconut milk (vegan)
OPTIONAL ADD-INS:
1–2 tbsp nutritional yeast (vegan “cheesy” depth)
1/3 cup grated parmesan (savory + salty)
1/4 cup walnuts (extra richness)
Fresh basil or dill (handful)
Pinch red pepper flakes
Instructions
1. Cook pasta in salted water. Reserve 1 cup pasta water before draining.
2. In a skillet over medium heat, warm olive oil. Sauté shallot/onion 3–4 minutes until soft.
3. Add garlic and cook 30 seconds (don’t brown).
4. Blend: add cooked beets, sautéed aromatics, broth (or a splash of pasta water), lemon juice, salt, pepper, and your chosen creamy option. Blend until completely silky.
5. If sauce is too thick, add broth/pasta water a splash at a time and blend again.
6. Pour sauce back into skillet and warm gently over low heat 2–3 minutes.
7. Taste and adjust: more lemon if too sweet/earthy; more salt if dull; parmesan/nutritional yeast if it needs savory depth.
8. Toss with drained pasta. Add reserved pasta water little by little until glossy and perfectly coating.
9. Serve hot with black pepper and your favorite toppings (goat cheese/feta, herbs, nuts, chili flakes).
Notes
Cashew cream (vegan option): soak 1/2 cup raw cashews in very hot water 10–15 minutes, drain, then blend with 1/2 cup fresh water until smooth.
Pro tip: acid is key—lemon is what keeps this from tasting earthy. Start with 1 tbsp, then add more.
Blend longer than you think. If it’s gritty, add a bit more liquid and keep blending.
Storage: refrigerate sauce up to 4 days. Reheat gently on low with a splash of water/broth.
Freezing: freeze sauce (without pasta) up to 3 months. Dairy versions may separate a bit—stir/whisk and refresh with a splash of cream or parmesan.
Serving ideas: fettuccine, rigatoni, penne, or gnocchi. Top with goat cheese/feta, toasted walnuts, basil/dill, and flaky salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: 🍝 Pasta & Sauces
- Method: Stovetop + Blending
- Cuisine: American (Italian-inspired)
Nutrition
- Serving Size: 1 serving (about 1/6 batch)
- Calories: 280 kcal
- Sugar: 9g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg