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Many jarred pasta sauces taste like a shortcut.
This roasted beetroot cream sauce does the opposite.

It’s silky, brightly colored, and balanced between earthy and tangy flavors.
Tossed with pasta and a simple protein, it becomes a satisfying weeknight meal that looks like it took longer than it did.

What makes this sauce special

This sauce relies on the natural sweetness and color of roasted beetroot rather than heavy cheeses.
Using oat cream keeps the texture luxuriously smooth while keeping the flavor light and slightly nutty.

Blending the beets into a purée gives a velvety coating that clings to pasta.
A spoonful of hot pasta water finishes the sauce and helps it emulsify into the noodles.

Ingredients (serves 2–3)

100 g roasted beetroot, peeled and roughly chopped.
200 ml (2 dl) oat cream or another neutral plant cream.
1/2 teaspoon fine salt, adjusted to taste.
1/4 teaspoon garlic powder, or 1 small clove fresh garlic.
200–250 g dried or fresh pasta of choice (gluten-free or whole-wheat as needed).
100 g crumbled feta or torn mozzarella, or cubed chicken breast for a protein topping.
Optional: 1 tablespoon olive oil for finishing, and a handful of seeds (pumpkin or toasted pine nuts) for texture.

Quick note on roast beets

Roasting concentrates beet flavor and caramelizes the sugars for depth.
Wrap whole beets in foil and roast at 200°C (400°F) for 45–60 minutes until tender.

For faster prep, roast extra beets and keep them in the fridge for other recipes.
They work well cold in salads or warmed in a grain bowl.

Step-by-step: sauce to plate

Bring a large pot of salted water to a boil and cook the pasta until al dente.
Reserve about 60 ml (1/4 cup) of the cooking water before you drain.

Place the roasted beetroot, oat cream, salt, and garlic powder into a blender or food processor.
Blend until completely smooth, pausing to scrape down the sides for an even texture.

If the purée is too thick, add a tablespoon of the reserved pasta water at a time until the sauce reaches a creamy, pourable consistency.
Taste and adjust salt or garlic as needed.

Return the drained pasta to the pot over low heat and pour in the beetroot sauce.
Toss gently, adding a splash of pasta water to help the sauce coat every strand.

Top with your choice of protein-rich garnish: crumbled cheese or quick-seared chicken cubes.
Finish with a drizzle of olive oil and a sprinkle of seeds for crunch.

Protein & serving suggestions

For a vegetarian option, use crumbled feta and toasted walnuts for texture.
For a higher-protein dish, pan-sear chicken cubes until golden and finish them with a squeeze of lemon.

This sauce also pairs beautifully with pillowy gnocchi for a different shape and mouthfeel.
Try serving it over lightly pan-fried gnocchi for a crisp contrast—see our pan-fried garlic butter gnocchi recipe for technique and timing.

Variations & swaps

To make the sauce richer, stir in a tablespoon of butter or a splash of extra oat cream.
To lighten it, thin with more reserved pasta water and skip the finishing oil.

Swap oat cream for canned coconut cream in small amounts for a subtly different sweetness.
Add a pinch of chili flakes or a little lemon zest for contrast if you prefer a brighter profile.

Make-ahead and storage

The beetroot purée will keep in a sealed container in the fridge for up to 3 days.
Reheat gently in a saucepan with a splash of water to loosen the texture before tossing with pasta.

Leftover assembled pasta is best eaten within 24 hours to preserve texture.
If frozen, store the plain beet purée (not the mixed pasta) for up to 2 months.

Tips for the best texture

Always reserve pasta cooking water; its starch is what makes a sauce glossy and cling to pasta.
Blend the beets completely for a silky finish — any fibrous bits will change the mouthfeel.

Heat the sauce gently; overheating makes plant creams separate.
If separation happens, whisk in a little cold cream or a splash of water off the heat to bring it back together.

Small technique primer: roasting vs boiling beets

Roasting gives caramelized flavor and a deeper color in the sauce.
Boiling yields a cleaner, earthier beet taste and is faster for some kitchens.

If you boil, reduce the cream slightly while blending to keep the sauce concentrated.
If you roast, no extra steps are required other than peeling before blending.

Internal resources you might like

For a creamy finishing technique and texture ideas, see our extra-creamy classic hummus guide for tips on emulsifying and texture control.
If you want another chicken-and-pasta idea with bright garlic notes, try the creamy lemon garlic chicken pasta for inspiration and plating ideas.

Frequently Asked Questions

Can I use raw beetroot instead of roasted?
Yes, but raw beets will give a fresher, more vegetal flavor and a slightly chunkier texture.
If using raw, shred or dice finely and cook briefly in a pan with oil before blending to soften.

Is oat cream necessary or can I use milk?
You can substitute regular cream, half-and-half, or a neutral plant cream depending on dietary needs.
Adjust the amount slightly as dairy creams tend to be richer and may require less to reach the same mouthfeel.

How do I prevent the sauce from becoming grainy?
Blend until completely smooth and add hot pasta water gradually to emulsify.
Avoid boiling the sauce after adding plant cream; reheat gently over low heat.

Can this be made ahead for meal prep?
Prepare and store the beet purée separately for up to 3 days in the fridge.
Assemble with freshly cooked pasta just before eating for best texture.

What pasta shapes work best?
Ribbon shapes like fettuccine or pappardelle and tubular pastas like penne all catch the sauce well.
Small shapes work too if you want bite-size coated pieces.

If you’d like, I can convert this into a printable recipe card or scale the ingredient quantities to feed 4 or 6 people.