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    Home » Recipes » Easy Meals

    Roasted Beetroot Pasta Recipe

    September 18, 2017 By Monika Last Updated February 3, 2022 8 Comments

    Jump to Recipe

    Roasted beetroot pasta is a simple, delicious vegetarian meal idea. It contains a handful of ingredients and is incredibly easy to put together. Your mac'n cheese never looked so good!

    Beetroot pasta in purple bowl with spoon, blue-and-white stripy cloth and raw beetroot on wooden board in background.

    Today on the blog a dish that's not only quick to make it's full of colour and flavour - roasted beetroot pasta.

    When it comes to quick and easy meals pasta is usually my first choice.  It cooks in minutes and can be combined with a variety of ingredients, not necessarily including tomatoes.  Or a heavy cheese sauce.

    Beetroot can be prepared using different methods but for this pasta recipe I decided to roast it.  To speed things up I peeled the beets and cut into wedges before popping in the oven.  I wanted the beetroot to cook quickly and evenly.

    To make things even simpler (as well as for added flavour) I roasted the beetroot along with garlic and onion. This made assembling this beetroot pasta very quick and easy.

    Beet pasta ingredients

    • Pasta: Use any pasta shapes. Reserve some of the pasta water to adjust the consistency of the sauce later.
    • Beets: Peel and cut these into wedges before roasting.
    • Red onion and garlic: Enhance the flavour of the sauce.
    • Oil: Used to coat the vegetables before roasting.
    • Yogurt: Helps to tone down the sweetness and earthy flavour of the beetroot.
    • Parmesan: Adds more depth of flavour.

    Step-by-step recipe instructions

    1.Preheat the oven to 200 C. Peel the beets and cut into wedges.  Place in a tray or on top of a baking sheet along with the red onion and garlic cloves, season and drizzle over about 2 tablespoons of oil. Stir.

    Beet wedges and red onion wedges with 2 garlic cloves in tray.

    2. Roast in the centre of the oven for 30 minutes or until the beetroot is tender. Halfway through stir the vegetables, remove the garlic from the oven and set aside (it needs less roasting time than the beets and onion).

    In the meantime boil the pasta according to packet instructions (reserve at least ½ cup of water from boiling the pasta).

    Roasted beetroot and red onion wedges in tray with red spatula.

    3. Remove the beets and onion from the oven, combine with the garlic, 2 tablespoons of yogurt and water from cooking the pasta (start with â…“ cup and add more if needed later) and puree.  Season to taste.

    Beetroot puree in tall container with stick blender end inside.

    4. Combine the cooked pasta with the beetroot sauce, add 3 tablespoons of finely grated parmesan, season to taste and stir thoroughly. Heat up and add a bit more water if needed and serve immediately.

    Macaroni, beet sauce and grated cheese in pot with spoon.

    Top tips and FAQs

    • Half way through roasting the vegetables remove the garlic from the oven (it doesn't need to roast as long as the beetroot).
    • The sauce: Add the water gradually to get the consistency you want.
    • You may have to reheat the sauce before combining with the pasta.
    • The pasta: Use any pasta shapes you like.
    • Best served immediately. Leftovers can be refrigerated for up to 3 days. You may have to add a splash of water (and adjust the seasoning) when reheating your beetroot pasta.

    Can I freeze this dish

    Yes, you can, but I recommend only freezing the sauce and cooking the pasta just before serving.  The process of freezing, defrosting and reheating might make the pasta soggy so it's best to boil and combine it with the beet sauce when you are ready to serve this dish.

    Serving suggestions

    This beet pasta makes a great vegetarian lunch.  I like to serve it with a handful of peppery, slightly nutty tasting arugula (rocket leaves), a drizzle of oil and seasoning, but any simple salad would do.  Grilled zucchini, cooked or steamed broccoli, garden peas or green beans are also good choices.

    Beetroot macaroni in purple bowl with spoon, raw beets on wooden board and stripy blue cloth in background.

    Related recipes

    • Roasted Beetroot and Feta Pasta Salad
    • Creamy Spinach Mac and Cheese (Healthy)
    • Creamy Pasta and Broccoli (Low Fat)
    • Avocado Basil Pesto Pasta Sauce (Low Fat)

    Check out also this collection of healthy vegetarian pasta meals.

    Keep in touch

    If you make this creamy beet pasta I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!

    Beetroot pasta in purple bowl with spoon, blue-and-white stripy cloth and raw beetroot on wooden board in background.

    Roasted Beetroot Pasta Recipe

    This vibrant roasted beetroot pasta sauce is low in fat and nutritious.  It contains a handful of ingredients and is super easy to put together.  Your mac'n cheese never looked so good!
    5 from 2 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 295kcal
    Author: Monika Dabrowski

    Equipment

    • Blender

    Ingredients

    • 3 cups (240 g) uncooked macaroni or another pasta, enough for 4, reserve at least ½ of pasta water
    • 7.05 ounces (200 g) beetroot peeled weight
    • 1 red onion peeled, cut into 6 wedges
    • 2 garlic cloves whole, peeled
    • 2 tablespoons yogurt/sour cream
    • 2 tablespoons olive oil
    • 3 tablespoons parmesan cheese finely grated, ensure it's vegetarian if required
    • Sea salt and pepper to taste

    Instructions

    • Preheat the oven to 400 F/ 200 C/ gas mark 6. Peel the beetroot, cut into wedges and place on top of a baking sheet. Add the onion and garlic, season and drizzle with 2 tablespoons of oil. Bake for 30 minutes or until the beetroot is tender. Halfway through remove the garlic from the oven and stir the beets and onion.
      Whilst the vegetables are in the oven boil the pasta in salted water according to packet instructions. Strain and reserve at least ½ cup of the pasta water.
    • Remove the vegetables from the oven, puree along with the garlic, yogurt and â…“ cup of the pasta water (you can add more later if needed). Season to taste and set aside.
    • Combine the beetroot sauce with the pasta and grated parmesan, stir, adjust the seasoning (and add more water if needed) and serve.

    Notes

    • Half way through roasting the vegetables remove the garlic from the oven (it doesn't need to roast as long as the beetroot).
    • The sauce: Add the water gradually to get the consistency you want.
    • You may have to reheat the sauce before combining with the pasta.
    • The pasta: Use any pasta shapes you like.
    • Best served immediately. Leftovers can be refrigerated for up to 3 days. You may have to add a splash of water (and adjust the seasoning) when reheating the pasta.
    • Serve with arugula (rocket leaves), a drizzle of oil, crispy salad, caesar salad, garden peas, green beans or steamed broccoli.
    • Freezing: I recommend only freezing the sauce and cooking the pasta just before serving.  The process of freezing, defrosting and reheating might make the pasta soggy so it's best to boil and combine it with the beet sauce when you are ready to serve this dish.

    Nutrition

    Serving: 1serving | Calories: 295kcal | Carbohydrates: 55g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 109mg | Potassium: 376mg | Fiber: 4g | Sugar: 7g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    1. hijackedbytwins

      September 25, 2017 at 4:53 pm

      Oooh yum! We all adore beetroot and I love your twist on a classic meal. Thank you for sharing with #CookBlogShare x

      Reply
      • Monika

        September 25, 2017 at 5:58 pm

        Thank you Kirsty:)

        Reply
    2. Recipes Made Easy

      September 23, 2017 at 11:37 pm

      How did i guess when i saw beetroot it would be your recipe. Love all your ideas for it and this looks so vibrant and bright.

      Reply
      • Monika

        September 24, 2017 at 7:32 am

        I am becoming predictable! But I do love beetroot so much, it produces such vibrant looking dishes I find it so very appealing:)

        Reply
    3. Corina

      September 19, 2017 at 8:48 am

      The beetroot sauce with this pasta looks amazing - so vibrant and such a creative way to use beetroot. I do love all your beetroot recipes Monika!

      Reply
      • Monika

        September 19, 2017 at 8:55 am

        Thank you Corina! I have to say I like the beetroot for its flavour as well as its colour - it's not a vegetable you can hide in a stew:)

        Reply
    4. mealsandmakes

      September 19, 2017 at 8:34 am

      Wow, what a brilliant colour! This is a really good idea for using beetroot, and would make a great halloween recipe! #recipeoftheweek

      Reply
      • Monika

        September 19, 2017 at 8:50 am

        Thank you! Yes, it would be great on halloween, why didn't I think of that!

        Reply

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