When you want to enjoy a colorful, tasty meal that feels light yet filling, Beetroot Pasta is the perfect choice. You get the bright pink hue of beetroot, a creamy texture, and simple seasonings—all in under 30 minutes from start to finish. This dish brings together healthy veg and pasta in a fresh way that’s easy to prepare.
Why You’ll Love This Beetroot Pasta Recipe
You’ll love this recipe for its quick prep and bold natural color. The beetroot sauce feels silky and tangy, while the garlic and red chilly bring a gentle heat. Adding cheese, herbs, and a squeeze of lemon at the end gives a really satisfying flavor boost. It’s simple, nutritious, and feels special—all without much effort.
Ingredients about Beetroot Pasta
Here’s what you need for your Beetroot Pasta—you’ll find them easy to gather and work with:
- 1 ½ cups fusili pasta (or any shape you prefer)
- 4 cups water
- Salt, to taste
- For the beetroot sauce:
- 1 small beetroot
- 2 red chillies
- 2 garlic cloves
- 2 tbsp olive oil
- Salt, to taste
- For seasoning and topping:
- Cheese (grated or crumbled)
- Lemon juice (a quick splash)
- Mixed herbs or oregano
- Chopped spring onion
How to Make Beetroot Pasta Directions
You’ll start by boiling the pasta. Bring the 4 cups of water to a boil in a pot, add salt and a few drops of oil to prevent sticking. Drop in the fusili and cook for around 7–10 minutes—keep an eye and test by cutting a piece with a spoon: if it cuts easily, it’s done. Switch off the heat, drain the pasta and rinse under cold water to stop the cooking. Set it aside.
Next, pressure cook the beetroot with a bit of water for about 3–4 whistles. Allow it to cool, then keep the cooking water aside. In your blender, put the cooked beetroot, red chillies, garlic cloves, olive oil, and a pinch of salt. Start blending and gradually add the reserved beetroot water until you reach a smooth, creamy texture. That’s your bright beetroot sauce ready.
Transfer the chilled pasta into a bowl, pour over the beetroot puree, and stir until every strand or spiral gets coated. The color is stunning, and the flavors mix in beautifully.
How to Serve Beetroot Pasta
To serve your Beetroot Pasta, scoop it onto your plate or into a bowl. Sprinkle cheese over the top—choose your favorite style, whether grated or crumbled. Add a light dusting of mixed herbs or oregano for an aromatic touch. Finish with a dash of lemon juice to brighten the flavors and a sprinkle of chopped spring onion for freshness. Serve immediately so you enjoy the vibrant color and creamy texture at their best.
Expert Tips: Beetroot Pasta
- Always rinse your pasta under cold water immediately after draining. That stops it from becoming sticky or overcooked.
- If you prefer a milder beetroot taste, remove the seeds from the red chillies, or use a smaller chilli.
- Use the reserved beet water sparingly—too much can thin the sauce too much. Add in small amounts while blending.
- Choose a firm beetroot for richer color and smoother blending. Peel and chop it evenly for quicker cooking.
- Grated cheese melts nicely on the warm pasta. If the sauce cools too much, gently reheat before plating.
How to Store Beetroot Pasta
Let any leftover Beetroot Pasta cool completely before storing. Put it in an airtight container and keep it in the fridge for up to two days. If the sauce separates or thickens, stir in a splash of water or olive oil before reheating gently. For best texture and color, eat it soon—over time the beet color may dull.
Variation of Beetroot Pasta
You can adapt this Beetroot Pasta in several tasty ways:
- Stir in halved cherry tomatoes or roasted tomato chunks while mixing in the sauce to add tang and texture.
- Use sundried tomatoes in the blender instead of fresh red chillies for a richer, deeper flavor.
- Swap or blend in feta-style cheese instead of plain cheese for a salty, creamy taste.
- Add chopped dill leaves or chives over the top to give a fresh herbal note.
- Try tossing in cooked vegetables like peas or spinach along with the sauce for extra color and nutrition.
FAQ about Beetroot Pasta
What makes this Beetroot Pasta recipe special?
You get a bright, flavorful dish that’s both healthy and satisfying—even without rich sauces or heavy ingredients.
How long does beetroot take to cook?
In a pressure cooker, beetroot cooks in about 3–4 whistles (roughly 10–12 minutes). It softens enough for smooth blending.
Can I use any pasta shape?
Yes—fusili is great because sauce clings to its twists, but penne, rigatoni, or even spaghetti all work well.
Can I make this ahead for meal prep?
You can prep the sauce in advance and store separately. Combine with freshly cooked pasta just before serving to maintain the best texture.
Is it okay to add cheese alternatives?
Yes, you can use plant‑based cheese or nutritional yeast if you prefer a dairy‑free option—just stir it in at the end for best melting.
How spicy is the recipe?
The heat depends on your chillies: remove seeds for milder flavor or leave them in to add kick. Adjust based on your taste.
Beetroot Pasta
Ingredients
- 1½ cups fusili pasta (or any shape you prefer)
- 4 cups water
- Salt (to taste)
- 1 small beetroot
- 2 pieces red chillies
- 2 cloves garlic
- 2 tablespoons olive oil
- Cheese (grated or crumbled)
- Lemon juice (a quick splash)
- Mixed herbs or oregano
- Chopped spring onion
Instructions
- Boil the pasta: In a pot, bring 4 cups of water to a boil. Add salt and a few drops of oil, then cook the fusili for 7–10 minutes. Drain and rinse under cold water.
- Prepare the beetroot sauce: Pressure cook the beetroot with a bit of water for 3–4 whistles. Let it cool, then blend with red chillies, garlic, olive oil, and salt, adding reserved beetroot water until smooth.
- Toss the pasta: In a bowl, combine the chilled pasta with the beetroot puree, stirring until thoroughly coated.
- Serve: Plate the pasta and sprinkle with cheese, mixed herbs, a splash of lemon juice, and chopped spring onion. Enjoy immediately!
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