- 2 Beetssmall, washed and scrubbed
- 1 bulb Garlictop cut off
- ¼ cup Olive oilextra-virgin, divided
- 12 oz Rigatoni
- 1 block Vegan feta cheese200 g, cubed, reserve some for serving
- ½ Lemonsmall, juiced
- 1 pinch Sea saltplus more to taste
- Black pepperto taste
For serving:
- ¼ cup Pecansor walnuts, toasted
- Basilleaves, sliced, to taste
Beet Pasta Sauce
This vibrant Beet Pasta Sauce features vegan feta, roasted beets and garlic, and it’s about to take your pasta game to a whole new level! The lush combination of beets and garlic is a classic, but adding creamy feta is a modern touch that makes this pasta sauce sing. The recipe is healthy and makes for a crave-worthy vegan meal. I like to add a sprinkle of toasted pecans and basil on top but feel free to substitute your favorite nuts and fragrant herbs.
Start with the beets and garlic. Drizzle the beets and garlic with oil, wrap in foil, and roast for 40 minutes. You can save time by roasting the beets and garlic in advance and store in the fridge until you are ready to cook. While the beets cool, boil the pasta. Be sure to reserve some pasta cooking water to thin the sauce. Add the peeled beets, roasted garlic cloves, vegan feta, olive oil, lemon juice, a few tablespoons of pasta water, and a pinch of salt and black pepper to a food processor and purée until smooth and creamy. Thin the sauce if needed. Toss the pasta with the beet sauce and serve. Enjoy!
To make this Beet Pasta Sauce, you will need the following ingredients:
Steps to make Beet Pasta Sauce
1 | Preheat oven | |
Preheat the oven to 400 °F. | ||
2 | Prepare beets and garlic | 1 |
Coat each beet in 1 teaspoon olive oil and wrap loosely in foil. Keeping the bulb of garlic intact, cut off the top of the bulb to expose all the cloves. Drizzle the garlic with 1 teaspoon olive oil and wrap loosely in foil. Place the beets and garlic on a rimmed baking sheet. | ||
3 | Roast | 40 |
Roast for 40 minutes. Once roasted, remove from the oven, unwrap and set aside to cool. | ||
4 | Boil pasta | 15 |
In the meantime, boil 12 ounces rigatoni pasta according to package directions, reserving ¼ a cup of pasta cooking water. Drain the pasta and return to the pot. | ||
5 | Combine sauce ingredients | 1 |
Once the beets are cool enough to handle, peel off the skin and chop them in small pieces. Squeeze out the garlic cloves. To a blender, add the chopped beets, garlic, cubed vegan feta, juice of ½ a lemon, remaining olive oil, 2 tablespoons pasta cooking water, a pinch of salt, and a few grinds of black pepper. | ||
6 | Blend | 2 |
Blend until smooth. Taste and add more salt, black pepper, or water to thin out the sauce if needed. | ||
7 | Coat pasta with beet sauce | 1 |
Pour the beet sauce over the cooked pasta and toss to coat well. | ||
8 | Serve | |
Serve garnished with chopped nuts, crumbled feta and sliced basil leaves. Enjoy! | ||
Recipe Reviews
Vibrant delicious creamy pasta dish! Thanks for sharing the recipe!
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