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A high-quality food photograph of beet pasta on a white ceramic plate with speckled gray edges, positioned on a white marble surface. The pasta is bright pink-red in color, made with fresh beetroot, and arranged in a spiral pattern. The pasta is garnished with fresh green parsley leaves scattered throughout and a small pile of grated white Parmesan cheese in the center. Fresh green basil leaves are placed on the left side of the plate, and a torn piece of crusty French bread is positioned on the right side. Small red chili flakes and black pepper are scattered around the plate. The marble surface shows subtle gray veining patterns. The lighting is bright and even, creating soft shadows beneath the plate. The composition is shot from directly above, capturing the full circular arrangement of the pasta.

Creamy Beetroot Pasta

This creamy beetroot pasta is the perfect blend of earthy, sweet roasted beets and rich, velvety cream. A colorful, flavorful dish that’s ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Pasta
Cuisine Vegetarian
Servings 4 servings

Equipment

  • Large pot For cooking pasta
  • Large Skillet For sautéing garlic and making the sauce
  • Blender For blending the beetroot sauce

Ingredients
  

  • 12 ounces penne pasta or your preferred pasta
  • 1 cup roasted beetroot jarred or freshly roasted
  • ½ cup heavy cream
  • 2 cloves garlic minced
  • 1 teaspoon red pepper flakes optional for added heat
  • ¼ cup Parmesan cheese freshly grated
  • 1 tablespoon olive oil
  • 1 teaspoon salt to taste
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Cook the pasta according to package instructions. Drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, being careful not to burn it.
  • Add the roasted beetroot to the skillet, and stir in the heavy cream. Let the mixture simmer for 5 minutes to allow the flavors to combine.
  • Use an immersion blender to puree the mixture until smooth. If the sauce is too thick, add a little pasta water to achieve the desired consistency.
  • Add the cooked pasta to the skillet and toss to coat evenly in the creamy beetroot sauce. Stir in freshly grated Parmesan and season with salt to taste.
  • Serve the pasta topped with extra Parmesan and a sprinkle of fresh parsley for added color and flavor.

Notes

  • Add grilled chicken or shrimp for extra protein.
  • For a spicier version, increase the amount of red pepper flakes.
  • If you prefer a vegan version, use coconut cream and dairy-free Parmesan.
  • This dish is best served immediately but can be stored for up to 3 days in the fridge.
Keyword creamy beetroot pasta, earthy pasta, vegetarian pasta
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