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Beetroot pasta in purple bowl with spoon, cloth and raw beets in background.
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Pasta with Roasted Beets

Pasta with beets contains a handful of ingredients and is incredibly easy to put together. Made with roasted beets for more flavour and colour. Ready in under 45 minutes!
Course Dinner, Lunch
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 273kcal
Author Monika Dabrowski

Equipment

  • Blender

Ingredients

  • 3 cups uncooked pasta enough for 4, reserve at least ½ cup pasta water.
  • 7.05 ounces beetroot peeled weight
  • 1 red onion peeled, cut into 6 wedges
  • 2 garlic cloves whole, peeled
  • 1-2 teaspoons lemon juice or 1 tsp balsamic vinegar
  • 2 tablespoons olive oil
  • 3 tablespoons parmesan cheese finely grated, ensure it's vegetarian if required
  • Sea salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Peel the beets, cut into wedges and place on top of a baking sheet. Add the onion and garlic, season and drizzle with 2 tablespoons of oil. Bake for 30 minutes or until the beetroot is tender. Halfway through remove the garlic from the oven and stir the beets and onion.
    Whilst the vegetables are in the oven boil the pasta in salted water according to packet instructions. Strain and reserve at least ½ cup of the pasta water.
  • Remove the vegetables from the oven, puree along with the garlic, lemon juice and ⅓ cup of the pasta water (you can add more later if needed). Season to taste and set aside.
  • Combine the beet sauce with the pasta and grated parmesan, stir, adjust the seasoning (and add more water if needed) and serve.

Notes

  • Half way through roasting the vegetables remove the garlic from the oven (it doesn't need to roast as long as the beetroot).
  • The sauce: Add the water gradually to get the consistency you want. You can also add a splash of single cream/half-and-half or coconut milk for a creamier finish.
  • You may have to reheat the sauce before combining with the pasta.
  • The pasta: Works with any pasta shapes.
  • Best served immediately. Leftovers can be refrigerated for up to 3 days. You may have to add a splash of water (and adjust the seasoning) when reheating the pasta.
  • Serve with arugula (rocket leaves), a drizzle of oil, crispy salad, caesar salad, garden peas, green beans or steamed broccoli.
  • Freezing: I recommend only freezing the sauce and cooking the pasta just before serving.  The process of freezing, defrosting and reheating might make the pasta soggy so it's best to boil and combine it with the beet sauce when you are ready to serve this dish.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 101mg | Potassium: 314mg | Fiber: 3g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg