Creamy Dreamy Beetroot Pasta Sauce

I’m obsessed with food that doesn’t look like it’s supposed to. This Beetroot Pasta Sauce is my prime example. You put a plate of bright pink pasta in front of someone, and their brain short-circuits for a second. They expect it to taste like bubblegum, but it’s this savory, creamy, earthy surprise. It’s my favorite weeknight trick for making a simple dinner feel like an event.

Ingredients

• 2 medium beets, cooked or roasted
• 1/4 cup raw cashews, soaked in hot water for at least 30 minutes
• 2 cloves garlic, peeled
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper
• 1/2 cup reserved pasta water, maybe a little more

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Step-by-Step Instructions

Step 1: Prep Your Veggies

The beets need to be cooked, and roasting is the only way to do it right, otherwise they’re just not as sweet. I just scrub them, wrap them in foil, and forget about them in a 400°F oven for about an hour. You’ll know they’re done when a knife slides in easily. Let them cool so you don’t burn your fingers, then the skins just slip off. While the oven’s on, I’ll get the cashews soaking in some hot water in a bowl on the counter.

Step 2: Cook the Pasta

Get your pasta boiling in some super salty water. I like using something with ridges like rigatoni to catch the sauce, but use whatever’s in the pantry. The only crucial, non-negotiable part of this step is saving the water. Before you drain the pasta, scoop out a big mug of that starchy, cloudy water and put it right next to your stove. You will need it. Don’t dump it!

Step 3: Blend the Sauce

Everything goes into the blender now. The peeled roasted beets, the soaked and drained cashews, garlic, olive oil, lemon juice, salt, pepper. Just turn it on and let it run until it’s completely smooth. It’s going to be shockingly thick, almost like hummus. This is correct. If it looks like a sauce already, something’s wrong.

Step 4: Bring It All Together

Plop that thick beet paste into a cold skillet, then turn the heat on low. Now grab that mug of pasta water. Stream it in slowly as you stir, and watch the magic happen. The paste will loosen up and turn into this lush, creamy sauce right before your eyes. Stop adding water when it looks like a good consistency to you—you’re in control. Then, just toss in your cooked pasta and get everything coated.

So, What’s the Verdict?

This is one of my favorite things to make because it feels so extra with almost zero effort. The color alone makes people happy. If you make this Beetroot Pasta Sauce, I really want to see it! And I’m curious, what did you think of the taste? Let me know in the comments below.

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Yield: 4 servings

Beetroot Pasta Sauce

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Create this stunningly vibrant Beetroot Pasta Sauce! It’s secretly easy to make, incredibly creamy, and has a delicious sweet and earthy flavor. A true showstopper!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2 medium beets
• 1/4 cup raw cashews
• 2 cloves garlic
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup reserved pasta water

Instructions

1. wrap the beets in foil and roast at 400°F (200°C) for about an hour until soft. while they roast soak the cashews in hot water.
2. cook your pasta in very salty water. before you drain it save a big mugful of the cooking water.
3. once the beets are cool enough to touch the skins slip right off. put the peeled beets in a blender with the drained cashews garlic olive oil lemon juice salt and pepper.
4. blend everything until its super smooth. it will be really thick like a paste.
5. scrape the beet paste into a pan on low heat. stir in the pasta water a little at a time until it turns into a creamy sauce.
6. add the cooked pasta to the pan and toss everything together.

Notes

don't you dare dump all the pasta water it's the secret to a silky sauce.
use pre-cooked beets (not the pickled kind) if you're in a huge hurry.
fyi beets stain everything so be careful.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 143Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 288mgCarbohydrates 10gFiber 1gSugar 3gProtein 3g

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