Ingredients
Scale
For the Beet Sauce:
- 2 medium-sized beets, roasted or boiled
- 2 cloves garlic, minced
- ½ cup heavy cream (or Greek yogurt for a healthier option)
- ½ cup grated Parmesan cheese
- 2 tbsp butter or olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for a spicy kick)
- Juice of ½ lemon
For the Pasta:
- 12 oz spaghetti or fettuccine (or any pasta of your choice)
- Water for boiling
- 1 tsp salt
Optional Toppings:
- Extra grated Parmesan
- Fresh basil or parsley
- Crumbled feta or goat cheese
- Toasted nuts (like walnuts or pine nuts)
Instructions
1️⃣ Prepare the Beets
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil and roast them for 45–50 minutes until fork-tender. Alternatively, you can boil them for 30 minutes.
- Once cooled, peel and cut them into chunks.
2️⃣ Cook the Pasta
- Bring a pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water before draining.
3️⃣ Make the Pink Beet Sauce
- Blend roasted beets, garlic, heavy cream, Parmesan cheese, butter, salt, pepper, and lemon juice until smooth.
- Add pasta water as needed to achieve a creamy consistency.
4️⃣ Combine Everything
- Heat a pan over low-medium heat and pour in the beet sauce.
- Add the drained pasta and toss until fully coated.
- Adjust the sauce consistency by adding more pasta water if needed.
5️⃣ Serve & Garnish
- Plate the pasta and garnish with Parmesan, fresh herbs, and nuts.
- Serve immediately and enjoy!
Notes
- For a dairy-free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- For a vegan version, replace butter with olive oil and use plant-based cheese.
- To boost protein, add grilled chicken, shrimp, or chickpeas.
- For extra greens, stir in spinach or kale.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or water.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Boiling & Roasting
- Cuisine: Mediterranean / Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg