"The Beet Goes On" Pasta

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Beets are a vegetable laden with controversy.  People seem to either love them or hate them.  Their earthy flavor just has some snubbing their noses, but I beseech you to give them a try. They are so sweet, especially red beets, and loaded with nutrients including B-Complex vitamins. I love them raw, roasted, on salads, and now made into a beautifully vegan pasta sauce. 

SIMPLE INGREDIENTS MAKE THE BEST SAUCE

You can use golden beets as well if you like.  I just find that most of the time they’re not as sweet, although they can have less of an earthy taste so may be a better option if you’re trying to win over friends or family that think they don’t care for beets. 

The color in this sauce is so pretty.  It ends up a vibrant pink, almost magenta hued and is sweet, slightly spicy from the chili and beautifully smooth thanks to the olive oil and the use of a food processor or blender (available on our shop page).  If you don’t necessarily need this dish to be vegan, you can sprinkle with the goat cheese for another layer of flavor and creamy texture.

"The Beet Goes On" Pasta


8 ounces pasta, cooked and drained (I used Barilla Chickpea Rotini to make this gluten free as well)


13 ounces cooked red beets that have skins removed and chopped into quarters.  (I cooked my beets in my Ninja Foodi (available on my SHOP page), which only takes 8 minutes and then they’re very easy to pull off the skins.  You can also use packaged precooked beets)


1 red chili pepper (like Fresno), roughly chopped  (I used a cayenne pepper since those were growing in our garden). This is optional & just if you like some spice.


2 garlic cloves, peeled and roughly chopped


1/4 cup olive oil


course sea salt to taste (close to 1 teaspoon)


1 large handful fresh basil


2 ounces goat cheese (optional & omit for a vegan dish)




In a food processor or powerful blender (available on our SHOP page)  place beets, garlic, olive oil, chili & salt.

Blend until very smooth, adding more olive oil if needed to make a smooth puree.


Cook pasta according to package directions. Drain and immediately toss with beet sauce.  Tear basil leaves over pasta and gently toss.  Top with a few additional leaves of basil for presentation.


If you’re using the goat cheese you can crumble that over the top as well before serving.