Easy Beetroot Pasta Recipe
Creamy beetroot pasta: a flavorful and vibrant dish made with just three main ingredients. Pasta coated in a beautiful, easy-to-make beetroot sauce.
Servings: 4 servings
Calories: 627kcal
Ingredients
- 1 lb beetroot raw, 450 g, Note 1
- 1 lb pasta 450 g, Note 2
- 1 small onion
- 1 tablespoon olive oil
- 1 cup vegetable stock or chicken stock, 230 ml
- 2 teaspoons apple cider vinegar divided
- 1 cup crème fraiche or cream cheese 250 g, Note 3
- fine sea salt and ground black pepper
Instructions
- Prepare vegetables: Peel, rinse and roughly grate the beetroot. Set it aside. Finely chop the onion.1 lb beetroot / 450 g + 1 small onion
- Sauté: Heat the oil in a large, deeper, non-stick pan. Add the onion and a pinch of salt. Cook on low heat for about 3-4 minutes, adding a small splash of the stock halfway through until the onion is softer. Add the grated beets and cook on medium-low heat, stirring a few times, for about 5 minutes.1 tablespoon olive oil
- Simmer beetroot sauce: Pour in the stock, 1 teaspoon vinegar, and add salt and pepper. Stir well, cover, and cook on medium-low heat for about 25 minutes until soft.1 cup vegetable stock/ 230 ml
- Cook the pasta: In the meantime, cook the pasta in salted water according to the instructions.1 lb pasta / 450 g
- Make the sauce: Add dairy to the beetroots in the pan and stir well. If you use cream cheese, mix the cheese with a good splash of mix and stir it well to make it creamy. Blend the sauce with an immersion blender.1 cup crème fraiche or cream cheese / 250 g
- Adjust the taste with the remaining 1 teaspoon of vinegar, salt, and pepper. Drain the pasta and return it to the pot. Add the sauce and mix gently to combine. Serve immediately (Note 4).fine sea salt and ground black pepper
Notes
- Weighed before peeling; about 400 g/ 14 oz left after peeling. So, it was a reasonably large beet. You can use 2-3 smaller ones instead.
- Spaghetti or any other pasta shape you like; short pasta is fine as well.
- For cream cheese, blend it with some milk to soften and make it creamier. With crème fraiche, there's no need for that step as it's already softer than cream cheese.
- Additions: You can sprinkle the dish with chopped parsley or chives and freshly grated Parmesan (optional). Or top the dish with crumbled feta, roasted pine nuts, or walnuts.
Nutrition
Serving: 1/4 of the dish | Calories: 627kcal | Carbohydrates: 101g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 942mg | Potassium: 722mg | Fiber: 7g | Sugar: 14g | Vitamin A: 528IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 2mg