Creamy Beet Pasta Sauce (Low Fat)

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

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.

Course Dinner, Lunch

Cuisine vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 395kcal

Author Monika Dabrowski

Equipment

Blender
Large pan
Medium sized pot
Colander

Ingredients

14.11 ounces beets unpeeled, approx. 1½ large/2-2½ med. beets
1 med. red onion finely chopped
3 garlic cloves finely chopped
1½ teaspoons balsamic vinegar plus more for serving
1 tablespoon olive oil
1¼ tablespoons butter
1⅓ tablespoons flour
1⅓ cups milk
⅔ vegetable stock cube crumbled, or 1 tsp bouillon powder, or to taste
2 teaspoons fresh lemon thyme or reg. thyme, leaves only, add to taste
9.88 ounces uncooked pasta enough for 4, reserve at least ½ cup pasta water, see *Notes
Sea salt and pepper to taste

US Customary - Metric

Instructions

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 (they will cook faster).
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.
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).
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.
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.
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 at first then turn it down once the sauce thickens). Whisk in the stock.
Add beet mixture: Add the pureed beet mixture and thyme and stir until thoroughly mixed it. Cook the sauce for another minute or so then remove from the heat. Adjust the seasoning if needed.
Assemble: Combine the beet sauce with the pasta and serve.

Notes

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. I like to serve it with strips of mozzarella, a drizzle of balsamic vinegar and extra virgin olive oil as well as more thyme leaves. See the post for more tips and ideas.
Leftover pasta with roasted beet 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).

Nutrition