Beet Pasta Sauce
With a bright pink color that's perfect for Valentine's Day (or just for fun any day!), this Beet Pasta Sauce is nutrient-packed and so yummy. Plus: It's easy to make ahead with as many shortcuts as you need!
Servings: 8
Calories: 315kcal
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ cup finely diced onion (from 1 small onion)
- 2 cups cooked beets (steamed or roasted)
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 pound pasta
- Lemon zest, cracked black pepper, and/or additional Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Meanwhile, add the olive oil to a medium skillet over medium-low heat. When warm, add the garlic and onion. Stir and cook for 6-8 minutes or until fragrant and very soft
- Add the beets and stir to coat. Cook for 2 minutes to warm through.
- Add the onion and beet mixture, ricotta cheese, and Parmesan to a blender. Blend very smooth, adding a little pasta water if needed to blend well and smoothly.
- Add as much sauce as you like to the cooked pasta and season to taste with salt and pepper. (You may have a little sauce left over after tossing with the cooked pasta to coat, depending on how saucy you want it. You can save that for another meal, either in the refrigerator or freezer.)
- Serve with additional Parmesan cheese and optional toppings, if desired.
Video
Notes
- You can make the sauce ahead or store leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer container for up to 6 months. Thaw to use.
- Store leftovers of the pasta tossed with the sauce in an airtight container in the fridge for up to 5 days. Warm through to serve.
- The garlic and onion helps to balance the flavor from the beets. Feel free to double my amounts if you prefer more flavor.
- Use Boiled Beets or prepared cooked beets from the produce aisle or canned steamed beets. (Do NOT use pickled beets.)
- Season to taste with salt.
- Add lemon zest, cracked black pepper, crushed red pepper, or minced fresh herbs such as basil or parsley to the top of portions for more flavor.
Nutrition
Calories: 315kcal | Carbohydrates: 48g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 153mg | Potassium: 283mg | Fiber: 3g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg