Description
A vibrant and creamy beet pasta sauce made with garlic, onion, ricotta, and Parmesan cheese, perfect for adding a colorful twist to your favorite pasta. This sauce combines the earthiness of beets with rich, cheesy goodness for a deliciously unique meal.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ cup finely diced onion (from 1 small onion)
- 2 cups cooked beets (steamed or roasted)
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Pasta
- 1 pound pasta
Optional for Serving
- Lemon zest
- Cracked black pepper
- Additional Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of water to a boil, then cook the pasta according to the package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a medium skillet over medium-low heat. Add the minced garlic and finely diced onion, stirring and cooking for 6-8 minutes until the mixture is fragrant and the onion is very soft.
- Warm Beets: Add the cooked beets to the skillet with the garlic and onion, stirring to coat them in the oil. Cook for 2 minutes to warm the beets through.
- Blend Sauce: Transfer the beet, garlic, and onion mixture to a blender along with the ricotta cheese and grated Parmesan. Blend until very smooth, adding reserved pasta water little by little to achieve a creamy, smooth sauce consistency.
- Toss Pasta with Sauce: Add as much sauce as desired to the cooked pasta and toss well to coat. Season with salt and pepper to taste. If you have leftover sauce, it can be stored refrigerated or frozen for later use.
- Serve: Plate the pasta and garnish with additional Parmesan cheese, lemon zest, and cracked black pepper if desired. Serve immediately for best flavor.
Notes
- Use steamed or roasted beets for the best flavor and texture in the sauce.
- Reserve pasta water to adjust the sauce consistency instead of adding extra oil or cream.
- Leftover sauce keeps well refrigerated for up to 3 days or frozen for up to 1 month.
- Try serving with lemon zest or cracked black pepper to enhance the brightness of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta Sauce
- Method: Stovetop
- Cuisine: Italian
Keywords: beet pasta sauce, creamy beet sauce, vegetarian pasta sauce, ricotta beet sauce, Italian pasta sauce
