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Beet Pasta

Pasta with Creamy Beet Sauce

Prep Time 30 mins
Cook Time 45 mins
Course Appetizer, brunch, Lunch, Main Course, Pasta, Side Dish
Cuisine American, Italian
Servings 6 people


  • 3 medium Beets peeled and sliced
  • 1 Onion peeled and sliced
  • 3 cloves Garlic peeled
  • Kosher Salt to taste
  • Black Pepper to taste
  • 3 tbsp Olive oil
  • 1 lbs Pasta for this recipe I prefer fettuccine
  • 1 cup Light cream
  • Feta or Ricotta cheese
  • Basil
  • 3 tbsp Lemon juice
  • Walnuts, chopped, for garnish
  • Fresh Basil,  for garnish


  • Preheat the oven to 400 degrees F.
  • Combine beets, onion, and garlic cloves in a bowl. Add olive oil, salt, and pepper; toss to coat. Transfer to a baking sheet and roast for about 35 minutes.
  • Transfer mixture to a food processor. Add lemon juice; pulse until smooth.
    Adjust lemon juice and salt to taste.
  • Transfer to a saucepan. Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. 
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes.
  • Reserve 1/2 cup of pasta water. Drain and return the fettuccine to the pot. Pour the creamy beet sauce over the pasta and gently toss to coat. If sauce is too thick, add a few table spoons of pasta water to loosen it up.
  • To serve, use tongs to add a heap of pasta to each plate. Garnish with dollops of cheese, fresh basil, and chopped walnuts.
Keyword Beet Sauce, Pasta, roasted beets, vegetarian