Beet pasta is a colorful and easy dish to make. It mixes cooked pasta with a smooth sauce made from roasted beets, garlic, shallots, and feta cheese. The sauce has a fresh, slightly tangy taste from lemon juice and herbs. You can enjoy it as a main meal or as a side with grilled foods.
Why You’ll Love This Beet Pasta Recipe
You’ll appreciate how simple yet satisfying this beet pasta is. The roasting process brings out the natural sweetness and earthiness of the beets, turning them into a luscious sauce that clings perfectly to the pasta. This dish is a wonderful way to sneak in more vegetables without sacrificing taste or texture. Plus, it’s versatile—you can enjoy it as a vegetarian main or pair it with your favorite grilled proteins. The fresh herbs and crumbled feta on top add an inviting contrast of flavor and texture that makes every bite delightful. Easy to prepare and full of character, this recipe will quickly become a favorite in your rotation.
Ingredients You Need for Beet Pasta
To make this recipe, you will need:
- 1 pound of short-cut pasta like rigatoni
- 1 pound of red beets (about 2 large beets)
- 1 shallot or a small onion
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 4 ounces of crumbled feta cheese (approximately 1 cup)
- 1 tablespoon of lemon juice
- Salt, to taste
- Black pepper, to taste
- Fresh herbs, finely chopped (such as parsley or basil), to serve
How to Make Beet Pasta
Start by preheating your oven to 400°F. While it’s warming up, wash the beets thoroughly to remove any dirt. Peel the beets using a kitchen peeler, then trim off the ends with a sharp knife. Slice the beets into wedges about a quarter to half an inch thick. Peel the shallot and cut it in half lengthwise.
Place the sliced beets, shallot halves, and whole garlic cloves (keep the skins on) in a casserole dish or on a baking sheet. Drizzle with olive oil and season generously with salt and black pepper. Toss everything to make sure the vegetables are evenly coated with oil and seasoning. Roast in the oven for 40 to 45 minutes, or until the beets are tender when pierced with a fork.
With about 10 minutes left on the roasting time, bring a large pot of salted water to a boil. Add your pasta and cook until it’s al dente, following the package instructions. Before draining, scoop out a cup of the pasta cooking water and set it aside.
Once the beets and vegetables are roasted, remove them from the oven. Let them cool just enough to handle safely. Trim the ends off the shallot halves and squeeze the garlic cloves out of their skins. Place the roasted beets, shallots, peeled garlic cloves, crumbled feta, lemon juice, and half a cup of the reserved pasta water into a high-speed blender. Blend until smooth and creamy. If the sauce feels too thick, add more pasta water little by little until it reaches your preferred consistency.
Drain the pasta and return it to the pot you cooked it in. Pour the beet sauce over the pasta and gently toss to coat all the pieces evenly in the vibrant sauce.
How to Serve Your Beet Pasta
Serve this beet pasta fresh and warm for the best flavor. You can add extra crumbled feta or a sprinkle of grated parmesan on top to enhance the creamy texture. A zest of lemon and a handful of freshly chopped herbs, such as parsley or basil, add bright notes and a burst of color.
This pasta works beautifully as a main dish for a light lunch or dinner, but it can also be a colorful side to grilled vegetables or proteins. For a special touch, drizzle a bit of high-quality olive oil over the plated dish just before serving. The vivid pink sauce paired with the green herbs makes for an inviting presentation that will have everyone reaching for seconds.
Expert Tips for Making Perfect Beet Pasta
Roasting your beets brings out their natural sweetness and softens their texture, making the sauce smoother and richer. If you’re short on time, you can use pre-cooked beets and sauté the shallots and garlic to build your sauce quickly. Just remember that fresh roasting adds depth that frozen or canned beets can’t quite match.
Don’t forget to save some pasta water when cooking your noodles. This starchy water is perfect for thinning out the beet sauce and helps it cling better to the pasta, giving you that restaurant-quality finish.
Be sure to taste and adjust the seasoning. The beets and feta bring natural sweetness and saltiness, but a little extra salt or lemon juice can help balance the flavors perfectly.
How to Store Your Beet Pasta
If you have leftovers, store the beet pasta in an airtight container in the fridge. It will keep well for up to five days. When reheating, add a splash of water or broth to loosen the sauce and heat gently on the stove or microwave to avoid drying it out.
For longer storage, you can freeze the pasta for up to three months. Thaw overnight in the refrigerator before reheating. Keep in mind that freezing may slightly change the texture of the sauce, but the flavor will remain delicious.
Variations to Try with Beet Pasta
Feel free to customize this recipe to your taste. You can swap out rigatoni for other pasta shapes like penne, farfalle, or even spaghetti. Adding toasted nuts like walnuts or pine nuts on top introduces a pleasant crunch and earthy flavor that pairs beautifully with beets.
If you prefer a vegan option, replace the feta with a dairy-free cheese or nutritional yeast for a cheesy flavor. You might also experiment with different fresh herbs such as dill or thyme for a unique twist.
For added protein, stir in cooked chickpeas or grilled chicken pieces before serving. A drizzle of balsamic glaze adds a sweet acidity that complements the roasted beet flavors wonderfully.
Frequently Asked Questions about Beet Pasta
What kind of pasta works best for beet pasta?
Short-cut pasta like rigatoni, penne, or farfalle is ideal because they hold the sauce well, but you can use any pasta you prefer.
Can I make this beet pasta ahead of time?
Yes, you can prepare the sauce and pasta separately, then combine them just before serving to keep the pasta from becoming soggy.
Is this recipe gluten-free?
Not as written, but you can substitute gluten-free pasta to make it suitable for gluten intolerance.
How long will leftovers keep?
Stored properly in the fridge, the beet pasta will stay fresh for about five days. Freeze if you want to keep it longer.
Can I use canned or pre-cooked beets?
Yes, but roasting fresh beets enhances the flavor and texture much more. If you use pre-cooked beets, sauté the shallots and garlic before blending.
Beet Pasta
Ingredients
- 1 pound short-cut pasta (like rigatoni)
- 1 pound red beets (about 2 large beets)
- 1 small shallot (or a small onion)
- 4 cloves garlic
- 2 tablespoons olive oil
- 4 ounces crumbled feta cheese (approximately 1 cup)
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- fresh herbs (finely chopped, such as parsley or basil) for serving
Instructions
- Preheat your oven to 400°F (200°C). Wash and peel the beets, then slice them into wedges.
- Peel the shallot and cut in half lengthwise. Place the beets, shallots, and whole garlic cloves in a baking dish, drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for 40 to 45 minutes, until the beets are tender.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving a cup of cooking water before draining.
- Once roasted, let the vegetables cool slightly, then squeeze the garlic from its skins and trim the ends off the shallots.
- In a blender, combine the roasted beets, shallots, garlic, feta, lemon juice, and half a cup of reserved pasta water. Blend until smooth.
- Return the drained pasta to the pot and pour the beet sauce over it. Toss gently to coat.
- Serve warm, garnished with extra feta and fresh herbs.
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