Description
Indulge in the velvety, vibrant flavors of this Beetroot Pasta Sauce. Made with fresh beetroots, garlic, and a creamy sauce, this easy-to-make recipe is the perfect way to elevate your pasta dishes.
Ingredients
– 3 medium beetroots, peeled and chopped
– 3 cloves garlic, minced
– 1 onion, finely chopped
– 2 tablespoons olive oil
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 12 ounces dry pasta (such as penne or fusilli)
– Grated Parmesan cheese, for serving (optional)
– Fresh basil leaves, for garnish (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until translucent.
3. Add the minced garlic and chopped beetroots to the skillet. Cook for 10-15 minutes, stirring occasionally, until the beetroots are tender.
4. Carefully transfer the beetroot mixture to a blender or food processor. Add the heavy cream, salt, and black pepper. Blend until smooth and creamy.
5. Return the beetroot sauce to the skillet and heat through, stirring occasionally, for 2-3 minutes.
6. Add the cooked pasta to the skillet and toss to coat the pasta evenly with the beetroot sauce.
7. Serve the Beetroot Pasta Sauce hot, garnished with grated Parmesan cheese and fresh basil leaves, if desired.
Notes
For a thinner consistency, add more heavy cream or a splash of the pasta cooking water. Leftover sauce can be stored in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 25
- Category: Pasta & Noodles
- Method: Stovetop
- Cuisine: Italian