Creamy Roasted Beetroot Pasta
A vibrant, silky pasta sauce made from roasted beetroot and oat cream that yields a glossy, nutrient-packed dinner. This quick weeknight recipe blends earthy roasted beets with a light oat-based cream for a naturally sweet, visually striking sauce that clings to any pasta shape, finished with a protein of your choice and crunchy seeds for texture.
Ingredients
Main ingredients
- 100 g roasted beetroot peeled and roughly chopped (see roasting note below)
- 200 ml oat cream or other neutral plant cream
- ½ tsp fine salt adjust to taste
- ¼ tsp garlic powder or 1 small clove fresh garlic
- 225 g pasta dried or fresh; gluten-free or whole-wheat as needed
- 100 g feta crumbled; or substitute with torn mozzarella or cooked cubed chicken as topping
- 1 tbsp olive oil optional, for finishing
- 1 tbsp seeds or nuts pumpkin seeds or toasted pine nuts for crunch, optional
Instructions
Cooking steps
- Preheat the oven to 200°C (400°F). Wrap whole beets in foil and roast for 45–60 minutes until a skewer slides in easily, then cool and peel.
- If using pre-roasted beets, peel and roughly chop 100 g and set aside. Reserve larger roasted beets for salads or other uses.
- Add the roasted beetroot, oat cream, salt, and garlic powder to a blender and blend until silky smooth, thinning with reserved pasta water if needed. Taste and adjust seasoning.
- Cook pasta in salted boiling water until al dente and save about 60 ml (1/4 cup) of the cooking water before draining. Return pasta to the pot off the heat.
- Pour the beetroot sauce over the pasta and toss gently, adding a splash of reserved cooking water to emulsify and create a glossy finish. Reheat gently if needed, but avoid boiling the sauce.
- Top with your chosen protein or cheese, drizzle with olive oil, and sprinkle seeds or toasted nuts for texture. Serve immediately.
Notes
- Roasting: wrap whole beets in foil and roast at 200°C (400°F) for 45–60 minutes until tender; cool and peel.
- Store leftover beet purée in a sealed container in the fridge for up to 3 days; do not freeze mixed pasta.
- Reserve pasta cooking water to emulsify the sauce for a glossy finish.