Creamy Beetroot Pasta Sauce Recipe
Introduction
This vibrant beetroot pasta sauce adds a colorful twist to your usual pasta night. Creamy, slightly sweet, and packed with flavor, it’s a simple way to elevate your meal with wholesome ingredients.
Ingredients
- 2 medium cooked beetroots
- 2 cloves garlic
- 2 tablespoons olive oil
- ½ cup cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1: In a blender, combine the cooked beetroots, garlic, olive oil, salt, and pepper. Blend until smooth.
- Step 2: Pour the beetroot puree into a saucepan and gently warm over medium heat.
- Step 3: Stir in the cream and heat the sauce until it’s hot but not boiling, adjusting seasoning as needed.
- Step 4: Serve immediately over your favorite pasta and enjoy.
Tips & Variations
- Roasting beetroots instead of boiling enhances the natural sweetness and deepens the flavor.
- For a vegan version, substitute cream with coconut cream or a plant-based alternative.
- Add a squeeze of lemon juice or fresh herbs like thyme to brighten the sauce.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw beetroot for this sauce?
It’s best to use cooked beetroot to ensure the sauce is smooth and the flavors are mellow. Raw beetroot would need to be cooked before blending.
Is this sauce suitable for freezing?
Yes, you can freeze the sauce in a sealed container for up to 2 months. Thaw it overnight in the refrigerator before reheating gently.
PrintCreamy Beetroot Pasta Sauce Recipe
A vibrant and creamy beetroot pasta sauce that combines the earthy sweetness of beetroot with garlic and olive oil, finished with cream for a smooth, rich texture. This sauce adds a colorful twist to your pasta dishes and is easy to prepare by blending cooked beetroot and warming the mixture gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
Ingredients
- 2 medium cooked beetroots, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Beetroot: Ensure that the beetroots are cooked until tender, either by boiling or roasting, then peel and chop them into smaller pieces for easier blending.
- Blend the Ingredients: In a blender or food processor, combine the cooked beetroot, minced garlic, and olive oil. Blend until you achieve a smooth puree.
- Add Seasonings and Cream: Transfer the beetroot puree to a saucepan, stir in the heavy cream, salt, and freshly ground black pepper to taste.
- Warm the Sauce: Gently warm the sauce over low to medium heat, stirring frequently, until heated through and slightly thickened. Avoid boiling to preserve the vibrant color and fresh flavor.
- Serve: Toss the warm beetroot sauce with cooked pasta of your choice and enjoy immediately for a colorful, flavorful meal.
Notes
- You can roast or boil the beetroots depending on your preference; roasting will enhance the flavor with a slightly smoky note.
- Adjust the cream quantity for a lighter or richer sauce.
- Add fresh herbs like basil or parsley for added freshness and color.
- This sauce pairs well with short or ribbon-shaped pasta like penne or fettuccine.
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Keywords: Beetroot pasta sauce, creamy beet sauce, vegetarian pasta sauce, beetroot recipe, easy pasta sauce
