Beet pasta is an easy and colorful way to enjoy a tasty meal. The sauce is creamy and pink, made from cooked beets, cottage cheese, Parmesan, and garlic. It comes together quickly and adds a fresh twist to regular pasta with great flavor and simple ingredients.
Why You’ll Love This Beet Pasta Recipe
You’ll appreciate this beet pasta for many reasons. First, it’s incredibly straightforward and doesn’t require complicated cooking techniques or hard-to-find ingredients. The star of the dish, the beet, provides a natural, vibrant pink color that turns an ordinary pasta dish into something visually stunning — perfect for impressing guests or simply making your meal more exciting.
It’s also highly adaptable. Whether you prefer a classic pasta shape like penne or bowties, or want to swap in whole wheat or gluten-free varieties, this recipe works beautifully. Plus, the creamy beet sauce offers a delightful alternative to traditional tomato or cream-based pasta sauces, bringing a fresh flavor profile that’s both earthy and smooth.
Besides its deliciousness, this recipe packs nutrition. Beets are rich in vitamins and antioxidants, while cottage cheese adds protein to keep you fuller longer. Altogether, it’s a balanced, veggie-packed dish that you can feel good about serving to your family.
Ingredients for Beet Pasta
Here’s what you’ll need to create this stunning and tasty beet pasta:
- 1 pound (about 454 grams) of your favorite pasta
- 2 tablespoons of extra virgin olive oil
- 3 cloves of garlic, thinly sliced (or 1 teaspoon garlic powder as a substitute)
- 6 to 8 ounces of cooked, peeled beets (roasting recommended for best color and flavor)
- 1 cup of cottage cheese (reduced fat works well)
- ⅔ cup of grated Parmesan cheese, plus extra for serving
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional: finely chopped fresh parsley for garnish
How to Make Beet Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook it until it’s just tender but still firm to the bite, known as “al dente.” When the pasta is ready, save a cup of the cooking water before draining the noodles. Return the pasta to the pot to keep it warm.
While your pasta cooks, gently warm a skillet over medium-low heat. Pour in the olive oil, letting it heat until shimmering. Add the sliced garlic and cook slowly, stirring occasionally, until the garlic turns a light golden brown — this usually takes one to two minutes. Be careful not to burn it, as burnt garlic will taste bitter. If you’re using garlic powder, you can skip this step and add it directly to the blender with the other sauce ingredients.
Next, gather your sauce ingredients. Into a blender, combine the cooked beets, cottage cheese, Parmesan cheese, salt, pepper, half a cup of the reserved pasta water, and the toasted garlic with olive oil. Blend everything together until the mixture is smooth and creamy. If the sauce feels too thick, add a bit more pasta water to reach your desired consistency.
Pour the vibrant beet sauce over your cooked pasta and stir well to coat every piece evenly. If your pasta has cooled, place the pot back on low heat and gently warm while stirring. Add small amounts of pasta water as needed to loosen the sauce and help it cling beautifully to the noodles.
Serve the pasta immediately, topped with extra Parmesan and a sprinkle of chopped parsley for a fresh, herbal note.
How to Serve Beet Pasta
Beet pasta shines best when served fresh and warm, ideally straight from the stove to your plate. The sauce’s creamy texture and bright color make it an eye-catching main dish that pairs nicely with simple sides. Consider a crisp green salad with a light vinaigrette or roasted vegetables to balance the earthiness of the beets.
If you want to add a bit more texture, toasted walnuts scattered on top provide a lovely crunch and nutty contrast. This dish also pairs well with crusty bread to help scoop up every last bit of that silky sauce.
This recipe is perfect for a quick weeknight meal but elegant enough to serve when you have friends over. The naturally sweet notes from the beets combined with savory cheese make for a unique pasta experience that everyone can enjoy.
Expert Tips for Perfect Beet Pasta
To get the best results, roasting your beets before blending will give you the richest flavor and most vibrant color. Wrap whole beets in foil and roast them in the oven at 400°F (200°C) for about 45 minutes until tender. Let them cool, then peel off the skins easily with your hands or a paper towel.
If you’re short on time, pre-cooked or canned beets can work, but the flavor won’t be as deep or bright.
When it comes to garlic, slow toasting it in olive oil releases a mellow, sweet aroma that elevates the sauce. Alternatively, roasting garlic alongside your beets or blending raw garlic cloves into the sauce will also work, depending on how strong you want that garlic flavor.
For a different creamy twist, try swapping cottage cheese with ricotta cheese for a richer texture. Also, make sure to use freshly grated Parmesan rather than pre-grated, as fresh cheese melts better and adds more flavor.
Don’t forget to reserve pasta water! Its starchiness helps the sauce cling beautifully to the noodles and keeps your dish silky.
How to Store Beet Pasta
If you have leftovers, beet pasta stores well in the refrigerator. Transfer any remaining pasta into an airtight container and keep it chilled for up to three days. When reheating, add a splash of water or broth to loosen the sauce and warm it gently on the stove or in the microwave to maintain the creamy texture.
Avoid freezing this pasta, as the texture of the cheese and sauce can separate and become watery after thawing.
Variations of Beet Pasta
There are plenty of ways to customize this beet pasta recipe to suit your taste or dietary needs. You can experiment with different pasta types — from whole wheat to gluten-free or even chickpea-based noodles for added protein.
Add a handful of fresh spinach or kale to the sauce for extra greens. Toss them in right after blending the sauce and before combining with the pasta so they wilt slightly without losing color.
For a nutty flavor boost, sprinkle toasted walnuts or pine nuts on top before serving.
If you like a bit of heat, add a pinch of red pepper flakes to the sauce or garnish with chili flakes for a spicy kick.
To make it vegan, replace cottage cheese and Parmesan with plant-based alternatives like cashew cream and nutritional yeast. The sauce will still be creamy and flavorful.
Frequently Asked Questions About Beet Pasta
What type of pasta works best with beet pasta?
You can use any pasta you like. Classic shapes like penne, bowties, or spaghetti work great. Whole wheat or gluten-free pasta also pairs well with the creamy beet sauce.
Can I use canned beets for this recipe?
Yes, canned beets can be used if you’re short on time. However, roasting fresh beets will give you better flavor and a more vibrant color.
How do I store leftover beet pasta?
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently, adding a little water to keep the sauce creamy.
Can I make this recipe dairy-free?
You can swap cottage cheese and Parmesan for vegan alternatives such as cashew cream and nutritional yeast to make it dairy-free and still delicious.
Is this recipe suitable for gluten-free diets?
Absolutely! Just choose gluten-free pasta instead of regular pasta, and the sauce remains the same.
Can I prepare the sauce ahead of time?
Yes, you can blend the beet sauce ahead and keep it refrigerated for a day. Reheat it gently before mixing with your cooked pasta.
Beet Pasta
Ingredients
- 1 pound pasta (your favorite type)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (thinly sliced or 1 tsp garlic powder)
- 6-8 ounces cooked, peeled beets (roasting recommended)
- 1 cup cottage cheese (reduced fat works well)
- ⅔ cup grated Parmesan cheese (plus extra for serving)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional: fresh parsley (finely chopped for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then reserve 1 cup of cooking water and drain the rest.
- In a skillet, heat olive oil over medium-low heat. Add garlic and cook until lightly golden, about 1-2 minutes.
- In a blender, combine cooked beets, cottage cheese, Parmesan, salt, pepper, and half a cup of reserved pasta water. Add toasted garlic and blend until smooth.
- Pour the beet sauce over the pasta, stirring to coat. Add more pasta water as needed to reach desired consistency.
- Serve immediately, topped with extra Parmesan and chopped parsley.
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