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roasted beetroot pasta sauce video

Roasted Beetroot Pasta Sauce | Video

Packed with the goodness of beets, this vibrant roasted beetroot pasta sauce tastes delicious tossed in your favorite pasta. Perfect healthy weeknight meal!
5 from 45 votes
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Course: Pasta Recipes
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Beetroot purée:

  • 2 large beetroots peeled and diced
  • 1 sprig rosemary
  • 2 garlic cloves
  • 1 tablespoon lemon juice
  • Salt and pepper

Beetroot pasta sauce:

  • 500 g your favorite pasta I used spaghetti
  • 1 tablespoon olive oil
  • ⅓ cup thickened cream heavy cream
  • Salt and pepper
  • Feta cheese and mint leaves to garnish

Instructions

Cook pasta:

  • Bring a pot of salted water to boil. Add pasta. Cook for 10 minutes or until al dente. Drain. Set aside. Reserve ¼ cup pasta water.

Beetroot purée:

  • Preheat oven to 200C / 400F. Line a baking tray with parchment paper.
  • Arrange beetroots in a single layer. Add a sprig of rosemary. Season with salt and pepper. Bake for 30-40 minutes or until tender.
  • Set aside to cool slightly. Discard rosemary.
  • Place beetroots, garlic cloves and ¼ cup pasta water in a food processor. Processor a smooth paste. Set aside.

Beetroot pasta sauce:

  • Heat oil in a large frying pan over medium-high heat. Add beetroot mixture. When warm, stir in cream. Simmer for 2-3 minutes. Add cooked pasta. Toss. If the pasta sauce is too thick, add more pasta water.
  • Garnish with feta and mint leaves.

Video

Notes

- Rosemary can be substituted with thyme
- Sprinkle with red chili flakes if you like
- Add bacon or shredded rotisserie chicken for extra flavor

Nutrition

Serving: 1g | Calories: 223kcal | Carbohydrates: 43g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 235mg | Fiber: 3g | Sugar: 3g