Beetroot and walnut pasta – From My Bowl

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This Beetroot pasta is made rich and vibrant with al dente pasta, toasted pats of butter, and a homemade beet pasta sauce that’s as delicious as it is beautiful. Vegan and gluten-free option.

Take pasta night to the next level with this Homemade Beet Pasta Sauce! It’s an easy recipe featuring beetroot pasta sauce made from scratch and tossed with al dente pasta until it’s bright pink and delicate. Finish with extra toasted nuts and your favorite pasta toppings of your choice and enjoy!

Contents
  1. All About This Vibrant Beet Pasta Sauce
  2. What you need for beetroot pasta
  3. How to make beetroot pasta
  4. Presentation suggestions
  5. How to store beetroot pasta
  6. Recipe FAQs
  7. Beetroot and Walnut Pasta Recipe

All About This Vibrant Beet Pasta Sauce

My Easy One-Pot Pasta saved me when I had to get dinner on the table in less than 20 minutes, but when I have a little more cooking time to spare, I love experimenting with homemade pasta sauces filled with sneaky vegetables. . I’ve made a creamy vegan Alfredo sauce loaded with sneaky zucchini, roasted red pepper pasta loaded with roasted red peppers, and even a roasted corn and basil pasta infused with tons of sweet summer corn.

But I realized I was missing a homemade pasta sauce featuring one of my all-time favorite winter vegetables: hearty beets. They’re perfectly earthy, sweet and creamy, and as nutritious as can be. Most importantly, their beautifully vibrant red-purple hue makes for an incredibly pink pasta sauce. Trust me, kids and adults will go crazy for this pasta dish!

What you need for beetroot pasta

In addition to your favorite pasta, you will need this 9 simple ingredients:

ingredients for beetroot pasta arranged on a marble kitchen counter in different shapes and sizes of bowls and plates
  • Boiled beets: I used a medium sized beet, about 4 ounces, peeled and cut into quarters. To create these same bright pink colored pastes, make sure you use red beets and not golden beets.
  • Olive oil: Used to sauté shallots and garlic, toast nuts and help make homemade beetroot sauce smooth and velvety. For best flavor, use high quality olive oil.
  • Raw nuts: The source of the buttery, nutty taste of pink pasta sauce. If you love the combination of this roasted beet and fennel salad, you won’t be disappointed.
  • Shallot + garlic cloves: ​Adds a subtle flavor that won’t overpower earthy beets and buttery nuts.
  • Herbs + spices: ​You will need a simple mixture of ground cumin and thyme.
  • Lemon juice: Adds necessary acidity to doughs which helps balance richer flavors. If you like lemon, try adding a small pinch of fresh lemon zest!
  • Salt: In addition to salting the pasta water, you’ll need a generous pinch of salt for the creamy beet sauce. I like to use kosher salt, but sea salt will work too.

How to make beetroot pasta

a collage of six images showing step by step the cooking process described below
  1. Cook pasta until al dente, then drain. While the pasta is cooking, reserve 1 cup pasta water.
  2. Grill ​the nuts are fragrant and golden.
  3. Blow shallot until translucent. Add garlic, thyme and cumin and blow for an additional minute.
  4. Transfer blend shallot mixture with remaining beet sauce ingredients. Blend until smooth.
  5. Add ​drain the pasta in the frying pan, then add the mixed beaten sauce.
  6. Stir good and serve hot with remaining toasted nuts and additional toppings of your choice. Appreciate!

Caitlin’s Cooking Tips

  • Boil the beets while the pasta cooks. Small to medium-sized whole beets typically cook until fork-tender in 45 minutes in a steamer basket on the stovetop (larger beets will take much longer). If you want to speed up this cooking process, cut the beets into small pieces before boiling. Beets cut into quarters will take about half the time to become tender.
  • Save the beet stalks! Instead of composting these leafy greens, use them to make your own homemade vegetable stock. I usually put mine in a freezer bag and wait until I’ve collected enough leftovers to make a rich, flavorful broth.
  • Use a high speed blender. ​If you’ve blended any of my nut-based recipes, you’ll know that a quality blender is necessary to make a silky smooth sauce. Please avoid using base blenders, immersion blenders, or blenders with the blades facing up (as opposed to down).
an enlarged image of beetroot pasta in a pan to show its texture

Presentation suggestions

This pink pasta recipe is quick enough for busy weeknights, but impressive enough for date nights at home (Valentine’s Day, anyone?) and hosting dinner parties. I like to serve my pasta with leftover toasted nuts, dairy-free feta cheese crumbles, microgreens, and arugula, but feel free to top with whatever topping you like. A dollop of ricotta cheese, shaved parmesan, nutritional yeast, quick pickled red onions, or fresh herbs like fresh basil or parsley would all be delicious!

If you’re looking for a few sides to go with, I’d recommend my 15 Minute Garlic Green Beans, Roasted Parsnips, or a cozy salad like this Winter Kale Salad.

If you’re looking for more quick pasta recipes, you’ll also love this Easy One-Pot Pasta, Vegan Lemon Ricotta Pasta, and Creamy Avocado Pesto Pasta.

How to store beetroot pasta

Leftover creamy beet pasta will keep for up to 3 days in an airtight container in the refrigerator. I would not recommend freezing this pasta recipe (cooked pasta in general doesn’t usually do well in the freezer). However, the pasta sauce itself will freeze well and keep for up to 1 month.

walnut beet pasta served on a white plate with a fork to the side of the plate, topped with vegan feta and microgreens

Recipe FAQs

Is this pasta recipe gluten free?

When made with gluten-free pasta, this recipe is gluten-free. The beetroot pasta sauce itself is naturally gluten-free as is.

What is the difference between beets and beets?

It is generally the same and in reference to the root part of the beet plant. Beetroot or beetroot is the dark red bulbous vegetable at the base of beetroot stems.

Is it better to eat beets raw or cooked?

Like potatoes, raw beets are incredibly difficult to digest and are not the most appetizing option. Cooking beets makes them more flavorful and is significantly better for nutrient absorption and digestion. If you’re new to cooking fresh beets, check out this helpful guide: How to Boil Beets. Or, to make things simple, buy pre-cooked beets!

How do I make my beetroot pasta sauce creamier?

With the addition of nuts, this pasta sauce is quite creamy, but if you want to make it even more succulent, add full-fat coconut milk to taste (up to 1/4 cup). This will give the red beets a much lighter pink color, but it will still be pretty and delicious!

Can I serve this beetroot pasta sauce with homemade pasta?

Absolutely. Get out your homemade pasta maker or regular rolling pin and prepare 16 to 20 ounces of fresh pasta dough. Don’t forget to reserve a cup of cooking water when cooking!

Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊



  • 1 medium beet -4oz/110g peeled and cut into quarters
  • 1 tablespoon + 1 teaspoon kosher salt and more to taste
  • ten ounces Pasta gluten free if necessary
  • 1/4 cup high quality olive oil split
  • 1 cup raw nuts coarsely chopped
  • 1 large shallot
  • 2 cloves garlic chopped
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon cumin
  • 1 teaspoon fresh lemon juice about 1/2 small lemon
  • Topping suggestions: dairy-free feta, microgreens, arugula

  • Cook the pasta: Add 1 tablespoon salt to a large saucepan; fill with water and bring to a boil. Add the pasta and beet wedges to the water and cook until the pasta is al dente, according to package directions. While the pasta is cooking, remove and reserve 1 cup pasta water. Drain the pasta, but do not rinse it; put aside.

  • Toast the nuts: Meanwhile, heat 1 tablespoon of oil in a frying pan over medium heat. Add the nuts; grill for 3 to 5 minutes, until fragrant and golden, stirring occasionally. Transfer to a paper towel-lined plate and set aside. Quickly wipe any remaining nuts from the pan and return them to the heat.

  • Aromatics: Heat another tablespoon of oil in the frying pan. Add the shallot and sauté for 2 to 3 minutes, until translucent. Add garlic, thyme and cumin; sauté for 1 additional minute, until garlic is fragrant but not yet brown. Remove from fire.

  • Mix the sauce: Transfer the shallot mixture to a blender with the boiled beet, half the toasted walnuts, remaining 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/2 cup (120 ml) reserved pasta water. Blend on high for 45 to 60 seconds, until the sauce is completely smooth. Add additional pasta water if necessary to thin the sauce.

  • Combine: Add the drained pasta to the same sauté pan over medium heat, then add the mixed sauce. Mix well and cook only until the pasta is hot.

  • Serve: Transfer pasta to serving dishes and top with remaining nuts, plus any additional toppings desired. Serve hot; leftovers will keep in the refrigerator for up to 3 days.

Calories: 591kilocaloriesCarbohydrates: 61gProtein: 14gFat: 34gSaturated fat: 4gPolyunsaturated fats: 16gMonounsaturated fat: 13gSodium: 1933mgPotassium: 392mgFiber: 5gSugar: 5gVitamin A: 40UIVitamin C: 5mgCalcium: 58mgIron: 2mg

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