Save Someone once told me beets belong only in salads, but I proved them wrong on a rainy Tuesday when I blended them into cream and tossed the sauce with hot pasta. The kitchen filled with this earthy sweetness, and the color alone made everyone at the table lean in before they even tasted it. It was one of those accidental experiments that becomes a regular rotation. Now I keep cooked beets in the fridge just in case the craving hits.
I made this for a friend who swore she hated beets, and I didnt tell her what was in the sauce until her plate was clean. She stared at me, half laughing, half annoyed, then asked for the recipe. That moment taught me that context matters more than ingredients sometimes. When something tastes this good and looks this pretty, prejudices disappear.
Ingredients
- Penne or rigatoni: The ridges and tubes grab onto that silky beet sauce, making every bite satisfying and full.
- Cooked beets: I use the vacuum sealed kind from the store when Im lazy, but roasted ones add a deeper, slightly caramelized flavor.
- Olive oil: Start with good quality because it carries the garlic and onion flavors into the sauce base.
- Onion: A small one is enough, it melts into the background but adds body and a hint of natural sugar.
- Garlic: Two cloves give just enough bite without overpowering the beets delicate earthiness.
- Heavy cream: This is what makes the sauce luxurious and helps the blender create that velvety texture.
- Butter: A little richness goes a long way, rounding out the acidity from the lemon.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre shredded stuff, trust me on this.
- Lemon juice: Brightens the whole dish and keeps the sweetness of the beets in check.
- Black pepper and salt: Season more than you think, the beets can dull flavors if youre timid.
- Fresh basil: The herbal pop at the end makes it feel restaurant worthy.
Instructions
- Boil the pasta:
- Get a big pot of water rolling with a generous handful of salt, it should taste like the sea. Cook your pasta just until it has a slight bite in the center, then save a mugful of that starchy water before draining.
- Sauté the aromatics:
- Heat olive oil in a skillet and let the onion soften slowly until it turns glassy and sweet, then toss in the garlic and let it sizzle for a minute. The smell will make you impatient, but dont rush this part.
- Warm the beets:
- Add the chopped beets to the pan and stir them around for a couple of minutes. This step helps them release their flavor into the oil.
- Blend the sauce:
- Scrape everything into a blender with the cream, butter, lemon juice, pepper, and a pinch of salt. Blend until its completely smooth and the color is electric pink.
- Finish the sauce:
- Pour it back into the skillet on low heat and stir in the Parmesan until it melts into the sauce. Taste it now and adjust the salt and pepper, this is your moment to make it perfect.
- Toss the pasta:
- Add the drained pasta to the sauce and toss everything together, adding splashes of that reserved pasta water until the sauce coats every piece. It should look glossy and cling without pooling at the bottom.
- Serve it hot:
- Plate it up right away, topped with torn basil and a snowfall of extra Parmesan. Serve it while its steaming and watch people react to the color.
Save The first time I served this at a dinner party, someone asked if I added food coloring. When I said it was just beets, the whole table went quiet for a second, then the questions started flying. It became the thing people remembered more than dessert. Food that surprises people like that, thats the kind of cooking I live for.
Making It Your Own
If you want to go vegan, swap the cream for cashew cream or full fat coconut milk, use vegan butter, and replace Parmesan with nutritional yeast. I tried it once for a friend and honestly couldnt tell much difference, the beets carry the dish either way. You can also add a handful of toasted walnuts or pine nuts for crunch. A pinch of red pepper flakes brings a gentle heat that plays nicely with the sweetness.
What to Serve Alongside
This pasta is rich enough to stand alone, but a simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. I also like garlic bread on the side because, well, garlic bread. A crisp white wine like Sauvignon Blanc or Pinot Grigio makes it feel like a special occasion. If youre feeding kids, theyll be so distracted by the pink color they wont even ask whats in it.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. The sauce thickens as it sits, so when you reheat it, add a splash of cream, milk, or even pasta water to loosen it back up. I reheat it gently on the stovetop, stirring often, but the microwave works in a pinch if you stop and stir every 30 seconds.
- Store the pasta and sauce together so the noodles soak up the flavor overnight.
- Freeze individual portions in freezer bags for up to a month if you want to meal prep.
- Freshen it up with a squeeze of lemon and a handful of fresh basil when you reheat.
Save This dish proves that vegetables can be the star without trying too hard. Make it once and youll understand why I always keep beets around.
Recipe Questions & Answers
- → Can I use fresh beets instead of pre-cooked ones?
Yes, you can roast or boil fresh beets until tender, which takes about 45-60 minutes. Allow them to cool before peeling and chopping. Pre-cooked or vacuum-packed beets save significant time.
- → What pasta shapes work best for this dish?
Penne and rigatoni work excellently as their ridges hold the creamy sauce well. You can also use fusilli, farfalle, or any short pasta shape that captures the beetroot cream effectively.
- → How do I make this dish vegan?
Replace heavy cream with coconut cream or cashew cream, use vegan butter, and substitute Parmesan with nutritional yeast or vegan cheese. The result will be equally creamy and delicious.
- → Can I prepare the beetroot sauce ahead of time?
Absolutely. The sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop before tossing with freshly cooked pasta.
- → Why does my sauce look watery?
This usually happens if too much liquid is added or the sauce isn't heated enough to thicken. Simmer the sauce for a few extra minutes, and use reserved pasta water sparingly to adjust consistency.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the earthy sweetness of the beets beautifully. For red wine lovers, a light Pinot Noir also works wonderfully.