Beet Pasta Sauce

Made with goat and ricotta cheese and roasted beets, this creamy vegetarian sauce is super easy and delicious.

Course Condiment, Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 455kcal

Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Reserve about a cup of pasta water before draining the pasta.
While the pasta cooks, warm a tablespoon of the olive oil in a skillet over medium heat. Add the onion and cook for a few minutes until softened. Stir in the garlic and cook for another couple of minutes. Remove from heat.
In a blender, combine the onion and garlic, beets, ricotta and goat cheese, lemon juice, salt, pepper, the other tablespoon of olive oil, and ¼ cup of pasta water. Blend until smooth and creamy. If needed, add a few more dashes of pasta water to thin the sauce to your desired consistency.
Toss the cooked pasta in the beet sauce. Serve, and enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

This recipe yields about 3 cups sauce. You can make the sauce in advance and store in a sealed jar in the fridge for up to 5 days. Reheat in a saucepan when you want to serve it.
You can also freeze the sauce. Let it cool completely and transfer to a freezer-safe container. Seal, label, and freeze for up to 6 months.