The first time I made this beet pasta, I gasped when the sauce turned that stunning magenta color. Growing up, I never thought beets could create something so beautiful! Now it’s my go-to when I want to impress without stress. While cooking beets from scratch takes about an hour, I’ve found pre-cooked beets work beautifully on busy nights, making this dish come together in just minutes.
Why You’ll Adore This Creamy Beet Pasta Recipe
- Show-stopping color that transforms ordinary spaghetti into a vibrant, Instagram-worthy dinner that looks like you spent hours in the kitchen
- Naturally creamy texture from the ricotta and beets that creates a luxurious sauce without heavy cream or complicated techniques
- Nutritional powerhouse packed with folate, fiber, and antioxidants from the beets, making this comfort food that actually nourishes your body
- Endlessly adaptable to whatever you have on hand, perfect for those “what’s for dinner?” moments when the pantry seems empty
Mastering Your Beets: Best Ways to Prepare for Beet Pasta
Boiling/Steaming
This method (used in our recipe) produces tender, juicy beets with vibrant color. Simply scrub the beet well, place in a pot covered with water, and boil until fork-tender (about 45 minutes for a baseball-sized beet). The skin slips off easily after cooking, and the texture is perfect for blending into a smooth sauce.
Roasting
For deeper, more concentrated flavor, wrap scrubbed beets in foil with a drizzle of olive oil and roast at 400°F for about 50-60 minutes. The caramelization adds complexity to the sauce, though it takes slightly longer than boiling.
Using Pre-cooked/Canned Beets
My weeknight secret weapon! Pre-cooked vacuum-packed beets (found in the produce section) save tremendous time without sacrificing flavor. Simply drain, pat dry, and proceed with the recipe. This cuts your prep time down to just minutes instead of an hour.
Pro Tip: Beets stain everything! I always keep a pair of disposable gloves in my kitchen drawer for beet handling, use a plastic cutting board (not wood), and have a dedicated “beet towel” for any spills.
Gather Your Ingredients for Vibrant Beet Pasta
- 8 ounces beets (a beet that’s slightly larger than a baseball)
- 12-ounces spaghetti (conventional or gluten-free)
- ¾ cup part-skim ricotta cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt (plus salt for cooking the pasta water)
- ¼ cup chopped walnuts
- Freshly grated Parmesan cheese for garnish
- 2 tablespoons chopped fresh mint (optional)
I always recommend using the freshest ingredients possible. The flavor of good-quality ricotta and freshly grated Parmesan really elevates this simple dish beyond the ordinary.
Step-by-Step Instructions to Make Your Delicious Beet Pasta
- Prepare the beets. Scrub the beet or beets and put in a large pot. Cover with water by 1 to 2 inches. Bring to a boil and boil until tender enough to slide a knife into the center with ease (about 45 minutes for one 8-ounce beet). If the water drops below the beet, add more and bring to a boil again. Once tender, drain and set the beet aside until cool enough to handle.
- Cook the pasta. Cook the spaghetti in a large pot of lightly salted boiling water until al dente. Scoop up 1 cup of pasta cooking water and set aside. Drain.
- Make the sauce. While the pasta cooks, use your thumbs to rub the skin off the beet(s). Cut into quarters and put in a blender. Once you’ve drained the pasta, add ¼ cup pasta cooking water to the blender along with the ricotta, olive oil, lemon juice, and 1 teaspoon salt and run until smooth.
- Combine pasta and sauce. Transfer the pasta to a serving bowl or platter. Pour the sauce over the top and toss well. Drizzle on a little more pasta cooking water if it doesn’t look nice and glossy.
- Garnish and serve. Scatter the walnuts over the pasta and garnish with a light shower of Parmesan cheese and mint. Serve immediately with more Parmesan to pass at the table.
Tips for the Perfect Creamy Beet Pasta Sauce
Creating a silky-smooth sauce takes just a little attention to detail. Start your blender on low speed before gradually increasing to high. This prevents air pockets from forming and helps achieve that velvety texture. If your blender struggles, pause occasionally to scrape down the sides.
If your sauce is too thick: Add the reserved pasta water one tablespoon at a time until you reach your desired consistency. The starchy pasta water helps the sauce cling to the noodles while thinning it just enough.
If your sauce is too thin: Let it sit for a few minutes as it will naturally thicken slightly. Alternatively, add an extra tablespoon of ricotta or a small sprinkle of Parmesan to help it thicken up.
Dealing with earthy flavor: The lemon juice in this recipe helps balance the earthiness, but if you’re sensitive to beet flavor, add an extra squeeze of lemon or a tiny pinch of sugar to brighten things up.
Flavor Boosters & Dietary Swaps for Your Beet Pasta
| Component | Original/Option 1 | Swap/Variation Option 2 | Notes |
|---|---|---|---|
| Pasta Type | Conventional Spaghetti | Gluten-Free Pasta, Rigatoni, Penne | Tubular shapes capture sauce beautifully inside each piece |
| Ricotta Cheese | Part-skim ricotta | Cashew cream, silken tofu, vegan ricotta, full-fat ricotta | For dairy-free version, cashew cream provides the best creamy texture |
| Parmesan Cheese | Freshly grated Parmesan | Nutritional yeast, vegan Parmesan, Pecorino Romano | Pecorino adds a sharper, saltier finish |
| Flavor Boosters | – | Garlic powder, fresh basil, thyme, pinch of red pepper flakes, lemon zest | Garlic powder adds depth without overwhelming the sauce |
| Protein Additions | – | Grilled chicken, chickpeas, white beans | White beans complement the creamy texture while keeping the dish vegetarian |
| Nut Options | Walnuts | Pine nuts, pistachios, pumpkin seeds | For nut-free version, toasted pumpkin seeds add similar crunch |
Remember, cooking is about making the recipe work for you. Don’t be afraid to play with these variations based on what is in your pantry or your dietary preferences.
What to Serve with Your Beautiful Beet Pasta
This vibrant pasta is a show-stopper on its own, but pairing it with complementary sides creates a complete meal:
Proteins:
Lightly grilled chicken breast with lemon and herbs brings brightness without overpowering the beet flavor. For a pescatarian option, seared scallops complement the creamy texture of the sauce. For vegetarians, a handful of white beans folded into the pasta adds protein and heartiness.
Vegetables:
A simple arugula salad with lemon vinaigrette offers a peppery contrast to the sweet beets. Roasted asparagus or Brussels sprouts provide textural contrast. For something really simple, a few handfuls of baby spinach tossed into the hot pasta will wilt perfectly.
Breads:
Garlic bread made with a crusty baguette is perfect for catching any extra sauce. A warm slice of focaccia with rosemary and olive oil makes this weeknight meal feel like a special occasion.
Wine Pairings:
The earthy sweetness of beets pairs beautifully with an unoaked Chardonnay or a light Pinot Noir. If you prefer non-alcoholic options, sparkling water with a squeeze of lemon complements without competing.
Storage & Make-Ahead Tips for Beet Pasta
This pasta is at its most vibrant when freshly made, but leftovers can be stored and enjoyed with a little care:
Refrigerating: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The color will intensify and the pasta will absorb more of the sauce, which is actually delicious in its own way.
Make-Ahead Sauce: The beet sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. This is my favorite weeknight hack—cook the beets on Sunday, blend the sauce, then just boil fresh pasta and toss with the pre-made sauce on busy weeknights.
Reheating: Gently warm leftover pasta in a skillet with a splash of water over medium-low heat. Microwave reheating works too—cover loosely and heat at 50% power in 30-second intervals, stirring between each.
Freezing: The sauce (without pasta) freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before using.
Frequently Asked Questions about Beet Pasta
What type of pasta works best with beet sauce?
Long strands like spaghetti or linguine showcase the vibrant color beautifully, but shaped pasta like farfalle or penne work well too, capturing sauce in their nooks and crannies.
Can I use raw beets directly in the sauce?
Raw beets are too hard to blend smoothly and have an overly earthy flavor. Always cook your beets first—whether by boiling, steaming, or roasting—until fork-tender before making the sauce.
How do I prevent my beet pasta from staining everything?
Wear disposable gloves when handling beets, use a plastic or glass cutting board, and wash utensils immediately after use. If staining occurs on countertops, a paste of baking soda and water usually removes it.
Can this recipe be doubled or halved easily?
Absolutely! This recipe scales up or down perfectly. For a romantic dinner for two, simply halve all ingredients. For a dinner party, double everything—just make sure your blender is large enough to handle the sauce volume.
Is this recipe good for meal prepping?
The sauce is perfect for meal prep—make it ahead and refrigerate or freeze in portions. Cook fresh pasta when you’re ready to eat for the best texture and appearance.
Can I make this recipe vegan or dairy-free?
Yes! Replace the ricotta with soaked and blended cashews or silken tofu, and swap the Parmesan for nutritional yeast or a vegan Parmesan alternative. The beautiful color and base flavors remain intact.
Time to Embrace the Beet!
There’s something magical about transforming humble beets into this stunning, creamy pasta that feels both comforting and special. Whether you’re cooking with pre-cooked beets on a busy Tuesday or starting from scratch on a leisurely weekend, this recipe brings vibrant color and flavor to your table without complicated techniques.
I’d love to know how your beet pasta turns out! Did you try any variations? Add a protein? Discover a perfect side dish pairing? Share your creations in the comments below or tag me in your gorgeous pink pasta photos. Your kitchen wins, big or small, always make my day!
Beet Pasta
Ingredients
Equipment
Method
- Scrub and boil the beet(s) in a large pot until tender, about 45 minutes for an 8-ounce beet. Drain and set aside to cool.
- Cook spaghetti in salted boiling water until al dente, reserving 1 cup of pasta water before draining.
- Remove the skin from the cooled beet(s), cut into quarters, and place in a blender. Add ¼ cup reserved pasta water, ricotta, olive oil, lemon juice, and 1 teaspoon salt, then blend until smooth.
- Transfer the cooked pasta to a serving bowl, pour the beet sauce over it, and toss well. Add more pasta water if needed for a glossy consistency.
- Garnish the pasta with chopped walnuts, Parmesan cheese, and fresh mint. Serve immediately with extra Parmesan on the side.
