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Beetroot Pasta Sauce

This simple and fragrant beetroot pasta sauce transforms humble ingredients into a creamy, vibrant dish that’s quick for weeknights yet elegant enough for guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 2 cups Pasta (uncooked) Approx. 170 gms or 6 oz.
  • 1 large Beetroots or 2 small (Approx. 170 gms or 6 oz.)
  • 100 gms Feta (or Paneer) For a vegan option, substitute with silken tofu or cashew cream.
  • 2-3 cloves Garlic 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 garnishing

Method
 

Preparation
  1. Wash, peel, and roughly chop the beetroots.
  2. Heat 2 tsp of olive oil in a pan. Add chopped garlic and sauté for 30 to 40 seconds.
  3. Add the beetroots and a pinch of salt, sautéing for 1 to 2 minutes more.
  4. Add 1 tbsp of water, cover with a lid, and simmer for 13 to 15 minutes, stirring every 5 minutes until the beets are fork-tender.
  5. Alternatively, for roasting, toss chopped beets and garlic in olive oil and salt, wrap in aluminum foil, and bake at 200°C (400°F) for 25 to 30 minutes until tender.
Cooking Pasta and Blending Sauce
  1. Boil water in a big pot, add 1 tsp of salt, and cook the pasta al dente according to package instructions. Reserve 1/2 cup of pasta water for later.
  2. In a blender, add the cooked beets, sautéed garlic, feta (or paneer), lemon juice, and 2 to 3 tbsp of reserved pasta water. Blend until smooth and creamy.
  3. If using paneer, add 1/2 tsp salt; if using feta, skip additional salt.
Combining and Serving
  1. Drain the pasta and return it to the pot. Pour the beet sauce over the pasta, add black pepper, and toss gently to coat the pasta in the sauce.
  2. If necessary, add 1 to 2 tbsp of pasta water to adjust the consistency.
  3. Taste and adjust salt or seasoning to preference.
  4. Garnish with crumbled feta and chopped fresh herbs before serving.

Notes

Serve immediately in shallow bowls. Drizzle with olive oil and add some cracked black pepper and torn basil leaves for extra flavor. This sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.