Description
Creamy roasted beetroot pasta sauce introduces a luxurious crimson hue to classic Italian noodles. Mediterranean flavors blend seamlessly with earthy beet notes, offering you a delightful culinary experience.
Ingredients
Scale
- 1/2 cup heavy cream
- 2 medium beets, roasted and peeled
- 2 tbsps olive oil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon juice
- 1/2 cup pasta water
Instructions
- Preheat the oven to 400F (200C) and wrap whole beets individually in aluminum foil for even roasting.
- Roast beets for 40-45 minutes until tender, allowing them to cool slightly after removing from oven.
- Carefully peel the roasted beets and roughly chop into chunks for easier blending.
- Transfer chopped beets to a blender or food processor, adding minced garlic, olive oil, heavy cream, and grated Parmesan cheese.
- Season the mixture with salt and freshly ground black pepper, then squeeze fresh lemon juice into the blender.
- Pulse and blend the ingredients until a smooth, vibrant sauce forms, scraping down the sides as needed.
- If the sauce seems too thick, gradually introduce reserved pasta cooking water to achieve a silky, pourable consistency.
- Pour the bright magenta sauce over freshly cooked pasta, gently tossing to ensure even coating.
- Plate the pasta immediately while warm, optionally garnishing with additional Parmesan shavings or chopped fresh herbs like basil or parsley.
Notes
- Roast beets at high heat to caramelize their natural sugars, enhancing the sauce’s rich, sweet flavor profile.
- Adjust sauce thickness by slowly adding pasta water, creating a silky, clingy texture that perfectly coats each pasta strand.
- Try different cheese alternatives like nutritional yeast for a vegan version or goat cheese for a tangier taste.
- Store leftover sauce in an airtight container for up to 3 days, using it as a vibrant spread or dip for added versatility.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 225 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg