This beet pasta sauce combines sweet and earthy roasted beets and a simple bechamel for a luxuriously creamy pasta sauce. It's easy to make, low in fat and a unique, but surprisingly delicious way to serve pasta. See my easy meal prep tips at the bottom of the post.

Top down view of creamy beet pasta sauce with large pasta in blue bowl.

This beet pasta sauce is light and creamy, made with a handful of ingredients and a delicious, if a little unusual, way of serving pasta. The sauce is a combination of roasted then pureed beets (accompanied by sauteed onion and garlic) and an easy white sauce (bechamel). The milk-based white sauce cuts through the richness of the beets and helps produce a velvety, creamy finish, while the beets create the most striking pasta sauce! It's low in fat, nutritious and satisfying.

This ruby coloured pasta with creamy roasted beets shows the incredible versatility of this quintessentially East European vegetable, which also works in Mediterranean-style dishes (see also beet risotto and beet pasta salad). Although beets do require a bit of time to prepare if you roast them in advance your pasta can be on the table in minutes (see my easy meal prep tips at the bottom of the post).

How to prepare the beets

The best way to prepare the beets for this creamy beet pasta sauce is to roast them. Roasted beets offer an intensity of both flavour and colour, which in turn produces a deliciously rich, vibrant pasta dish (see also quinoa roasted beet salad). I don't recommend boiling the beets or using ready-cooked beets as these lack depth of flavour you need in this recipe.

TIP: To speed up the cooking process I recommend cutting the beets in half, especially large ones (see Instructions below for details).

Beet pasta sauce ingredients and substitutions

Ingredients for making beet pasta sauce in individual dishes on top of dark surface. — Beet pasta sauce ingredients.

Beets: Choose firm beets with a smooth skin. Raw beets that feel soft aren't fresh. I do not recommend using ready-cooked store bought beets. They often lack flavour.
Red onion.
Garlic.
Herbs: I love to use lemon thyme in this recipe, but regular thyme can be used, instead.
Balsamic vinegar: adds a hint of acidity and enhances the flavour of the beets (see also beet carpaccio with balsamic dressing). Lemon juice doesn't have the same depth of flavour and I don't recommend using it, instead.
Flour.
Olive oil.
Butter.
Milk.
Stock: use about ⅔ stock cube or ½-1 teaspoon vegetarian bouillon.
Pasta: Use your favourite pasta (large pasta shapes work especially well). Reserve at least ½ cup (120ml) the pasta water to adjust the consistency of the sauce.
Salt and pepper to taste.

Step-by-step recipe instructions

1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a medium sized baking sheet with parchment paper and set aside. Cut the beets in half and place on top of the parchment, cut side down.

2. Roast beets: Roast in the centre of the oven for about 45 minutes or until the beets are tender but not too soft (check with a fork). Remove from the oven and set aside for a few minutes until cool enough to handle. Peel, chop roughly and place in a bowl. Set aside.

3. Boil pasta: In the meantime boil the pasta (al dente) in salted water according to packet instructions. Remove from the heat, strain and set aside (reserving at least ½ cup/120ml pasta water).

4. Sautee onion: To a large pan add 1 tablespoon of oil and onion and cook over a gentle heat for 5-6 minutes until tender stirring often. Halfway through add the garlic. Remove from the heat and combine with the beets.

Fried chopped red onion in large pan with black spatula.

5. Puree beets: To the beets and onion add ½ cup/120ml pasta water and puree until smooth and creamy. Season to taste and set aside.

TIP: You can do this using an immersion blender (as I have done) or countertop blender.

Chopped red onion, cooked beets and stock in glass bowl.

Top down view of beet mixture puree in glass bowl.

6. Make bechamel: In a large pan melt the butter, add the flour and whisk in until fully incorporated and creamy. Gradually add the milk whisking all the time until the sauce thickens and becomes creamy (increase the heat to start with then turn it down once the sauce thickens). Whisk in the stock.

Creamy sauce in large, shallow pan with green whisk.

7. Add beet mixture: Add the pureed beet mixture and thyme and stir until fully incorporated. Cook the sauce for another minute or so then remove from the heat. Adjust the seasoning if needed.

Creamy risotto with beet puree in large black pot.

Marbled pink beet and white sauce in large pan with black spoon.

8. Assemble: Combine the beet sauce with the pasta and serve.

Serving suggestions

My favourite way of serving this simple pasta with creamy beet sauce is with strips of tender mozzarella and a drizzle of balsamic vinegar and extra virgin olive oil. I also like to scatter more fresh thyme leaves on top before serving (see photos). You can use feta instead of the mozzarella, but omit the balsamic (or use less). Alternatively use boursin cheese, goats' cheese, or a vegan alternative. Other protein-rich ingredients you can add include: shredded rotisserie chicken, cooked black beans and pan-fried crumbled tofu.

This healthy roasted beet pasta can be served as a stand alone vegetarian meal, but you can also serve it alongside grilled chicken or salmon. Vegetable sides ideal to pair with this dish include roasted asparagus, broccoli, zucchini or fennel, as well as green beans and sauteed baby spinach.

Make ahead

The beets: You can roast the beets the night before, cool completely then cover and refrigerate. The following day peel the beets and make the recipe.
The pasta: Boil the pasta, strain thoroughly and set aside to cool completely. Then drizzle with a little oil (to prevent it sticking), cover and refrigerate overnight (refrigerate also the pasta water you've reserved). Reheat in the microwave before using the following day.
The sauce: You can also roast the beets and cook the sauce the night before, cool, cover and refrigerate. Reheat on the stovetop or in a microwave before serving.

Top tips

To save time boil the pasta and sautee the onion and garlic while the beets are in the oven.
I recommend using rubber gloves when handling the beets.
Puree the beet mixture using either a hand blender or countertop blender.
This recipe works with all robust pasta shapes so use your favourite.
Best served immediately. Leftover beet pasta sauce can be refrigerated for up to 3 days. If you are planning to serve this dish over 2-3 days keep the pasta and sauce separate and use as needed.
Freeze the sauce for up to 3 months in an airtight container. Thaw in the fridge overnight. For best results serve with freshly cooked pasta (do not freeze the pasta).

See also these other easy, delicious meal ideas including more vegetarian recipes!

Recipe

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If you make this simple beet pasta sauce recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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