Description
Indulge in the velvety, vibrant flavors of this Beetroot Pasta Sauce.
Ingredients
Scale
- 3 medium beetroots, peeled and chopped
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces dry pasta (such as penne or fusilli)
- Grated Parmesan cheese, for serving (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until translucent.
- Add the minced garlic and chopped beetroots to the skillet. Cook for 10-15 minutes, stirring occasionally, until the beetroots are tender.
- Carefully transfer the beetroot mixture to a blender or food processor. Add the heavy cream, salt, and black pepper. Blend until smooth and creamy.
- Return the beetroot sauce to the skillet and heat through, stirring occasionally, for 2-3 minutes.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the beetroot sauce.
- Serve the Beetroot Pasta Sauce hot, garnished with grated Parmesan cheese and fresh basil leaves, if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg