Description

Beetroot Pasta Sauce is a vibrant and creamy dish that transforms your pasta into a colorful culinary delight. Made with fresh beets, garlic, and your choice of feta or paneer, this sauce isn’t just eye-catching; it’s also packed with essential nutrients. Perfect for both lunch and dinner, it can easily adapt to vegan diets by swapping out cheese options. Whether you’re preparing a special meal for guests or looking to add excitement to your weeknight dinners, this Beetroot Pasta Sauce will surely impress with its rich flavor and stunning presentation.

Ingredients

Scale

2 cups uncooked pasta (~170 g)
1 large or 2 small beetroots (~170 g)
100 g feta cheese (or paneer)
2–3 garlic cloves, 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 garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the beetroots by washing, peeling, and roughly chopping them. Heat olive oil in a pan over medium heat and sauté chopped garlic until fragrant.
Add the chopped beets and a pinch of salt to the pan, sautéing for about 1–2 minutes. Pour in 1 tablespoon of water, cover, and simmer for 13–15 minutes until fork-tender.
Meanwhile, cook pasta in boiling salted water according to package instructions until al dente. Reserve about half a cup of pasta water before draining.
In a blender, combine the cooked beets, sautéed garlic, feta (or paneer), lemon juice, and reserved pasta water to blend until smooth.
Return drained pasta to its pot and mix in the beet sauce. Toss gently until coated, adding more pasta water if needed.
Taste and adjust seasoning before serving warm with fresh herbs on top.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Blending/Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (250g)
Calories: 250
Sugar: 6g
Sodium: 320mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 8g
Cholesterol: 15mg