Roasted Beet Pasta

Sweet roasted beet pasta with crumbled feta and walnuts is the perfect way to change up your pasta game. Made with just a few simple ingredients, and so creamy and delicious!

Roasted Beet Pasta Sauce

This pretty pink pasta sauce was trending on Tiktok a while back, and for good reason! It’s easy to make, tastes delicious, and is almost too pretty to eat.

The sauce is made from roasted beets, cashews, ricotta and some pasta water. The crumbled feta and crushed walnuts add the perfect saltiness and crunch to balance out all of the flavors.

This recipe is so simple to make, yet packed with flavor. It’s a delicious way to elevate your pasta sauce, and the pretty pink color is always a crowd pleaser.

You can even make this plant-based by swapping your favorite plant-based ricotta in the sauce.

How to make roasted beet pasta

1. Start by peeling and chopping fresh beets into 1 inch pieces. Toss them in olive oil and salt, then bake them for about 30 minutes until fork tender
2. Prepare your pasta al dente for best texture
3. Once the beets are ready, blend them together with some reserved pasta water, raw cashews, ricotta, lemon juice, olive oil, garlic and salt
4. Add the sauce to a skillet and toss together with the pasta
5. Top your dish with crushed walnuts and crumbled feta cheese

The roasted beet pasta sauce is the perfect combination of fiber, fat and a little protein. You can serve this with a bean based pasta for added protein, or as a side with a fresh salad and baked salmon.

This recipe is best served fresh, so I suggest mixing the sauce and the pasta right before serving for best results.

I can’t wait for you all to try it! It’s going to be a new favorite.

Serve with:

Harissa Silan (Date Syrup) Salmon

Crunchy Parmesan Kale Salad

Pan-seared Branzino

Balsamic Date Kale Salad with Fried Halloumi 

Roasted Beet Pasta

0 from 0 votes

Course: Main

Servings

4-6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 12 oz rigatoni

• 2 small raw beets or 1 large, about 1 cup cubed pieces

• 1/4 cup raw cashews

• 1/2 cup ricotta

• 1/2-3/4 cups reserved pasta water

• 1 tbsp lemon juice

• 1 clove garlic

• 1 tsp olive oil, plus more to roast the beets

• 1/2 tsp salt, plus more to roast the beets

• Top with

• 1/3 cup chopped walnuts

• Crumbled feta or goat cheese

• Fresh mint or basil

Directions

• Preheat the oven to 375 F
• Peel and dice the beets into 1 inch pieces, you’ll need about 1 cup cubed pieces. Add them to a baking tray and drizzle with olive oil and a pinch of salt
• Roast the beets for about 30-35 minutes, they don’t need to be completely soft
• While they’re cooking, cook your pasta as instructed on package and reserve 1 cup of pasta water before draining. I like to cook my pasta al dente for best results
• Once the beets are ready, add them to a blender with 1/2 cup pasta water, cashews, ricotta, 1/2 tsp salt, lemon juice, 1 tsp of olive oil and garlic. Blend until smooth and adjust salt if needed. Add more water as needed to thin out the sauce.
• Heat a large pan or pot over medium/low heat and pour in the beet sauce. Cook for about 1 minute
• Lower the flame and add in the pasta. Stir well until all of the pasta is coated. I suggest mixing the pasta into the sauce right before serving.
• Serve warm topped with chopped walnuts and crumbled feta cheese.

Did you make this recipe?

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