The Best Creamy Roasted Beet Pasta Sauce Recipe

Okay, hear me out: beets in your pasta sauce. Before you roll your eyes and scroll away, this creamy beet sauce is earthy, flavorful, and tastes like a deconstructed lasagna. This recipe has quickly become one of my go-to favorite pasta recipes because it’s equal parts fancy-looking and it’s super easy.

My kids devour this every time I make it without a fuss, especially when I call it “Nether-Portal Pasta” for the Minecraft fans. Plus, it’s loaded with nutrients (hello, antioxidants!), and it works with regular, gluten-free, or even chickpea pasta. Win-win.

If you haven’t noticed, I have a thing for sneaking beets into as many things as I can! Beetroot has been found to possess the potential of treating and preventing multiple diseases (source). Get those beets into your diet any way you can. Try making Maple Beet Cake, Beet Hummus, or Beet Pizza Crust for a fun way to eat your antioxidants!

Although it looks likes something you’d find in an upscale restaurant, this perfectly pink pasta is a super-easy recipe that will impress your friends and family. It may even turn those beet haters into beet lovers! The flavor is reminiscent of lasagna, but it’s a deep purple-pink. What’s not to love?

Beets: Nutrient-packed: Beets are rich in folate, manganese, and antioxidants. Roasting, as opposed to boiling, brings out the sweeter, caramelized flavor of the beets.

Creamy Ricotta: Adds a rich, velvety texture and a mellow tang that perfectly balances the earthy sweetness of the beets

Meal-prep ready: The sauce keeps in the fridge for 4 days, so you can make ahead easily before combining with the noodles and meat.

How to Make Creamy Beet Pasta Sauce 

Roast the Beets: A couple of hours before making dinner (or the day before) roast the beets in foil at 400°F for about 45-60 minutes or until fork-tender. If you’re feeling lazy (no judgment here), pre-cooked vacuum-packed beets work just fine too!

Brown Meat and Cook Pasta: Brown your Italian ground meat in a large skillet (you’ll need enough room for the noodles, too).

In a large stockpot, boil noodles to al dente, or according to the package instructions. Reserve about 1/2 cup of pasta water before draining.

Blend the Sauce: While noodles are boiling and meat is browning, in food processor or high-speed blender, toss in the beets, garlic, lemon juice, ricotta, garlic powder, salt, and pepper. Blend until super smooth. If it’s too thick, add a splash of pasta water.

Combine and Serve: Strain beef if needed, add strained noodles, and then pour the sauce over the top. This is the moment it goes from pink to pasta perfection. Mix everything well, adding reserved pasta water, and gently warm it over medium heat for 2-3 minutes. Taste and adjust salt or lemon as needed. 

Serve: Serve warm and top with your choice of cheese or herbs, and yummy fresh milled rolls, cheesy focaccia, or sourdough on the side. Make a crisp arugula salad (or use those beet greens) with balsamic vinaigrette for a bright side. Instagram it if you must—this dish is gorgeous.

Beet Pasta Variations

This dish is a perfect meal all on it’s own but feel free to add your own twist like a touch of white wine while blending for a flavor boost, roasting your garlic along with the beets if you’re already turning on the oven, or toss in chickpeas and spinach for extra protein and vitamins.

If you’ve been looking for a pasta sauce that feels fresh, fun, and pretty fancy without any of the fuss—this is it. Whether you’re cooking for yourself or trying to impress, this beet pasta sauce will deliver. It’ll be everyone’s favorite unique pasta recipes that they share. 

Give it a try and let me know how yours turns out! Bonus points if you add your own twist—caramelized onions? Sourdough breadcrumbs? The beet goes on. Want another veggie pasta sauce recipe? Try Pumpkin Mac and Cheese!

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The Best Creamy Roasted Beet Pasta Sauce Recipe

Yield: 8-10 Servings

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

This beet pasta sauce recipe is creamy, vibrant, and packed with flavor. Easy to make with simple ingredients.

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Ingredients

• 2 Medium Beets, roasted 
• 2-3 Cloves Garlic, roasted or sautéed
• 2 Tbsp Lemon Juice
• 1/4-1/2 Cup Ricotta Cheese
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Salt
• Pinch of Black Pepper
• 16 oz pasta of choice (we love using Gemelli pasta!)
• 1-2 Lbs. Ground Beef, Sweet Italian seasoned
• 1/2 Cup Pasta Water, reserved
• Shredded Parmesan Cheese for garnish
• Fresh Basil for garnish
• Optional toppings: drizzle of olive oil, lemon zest, chopped walnuts, red pepper flakes or smoked paprika

Instructions

1. A couple of hours before making dinner (or the day before) roast the beets in foil at 400°F for about 45-60 minutes or until fork-tender. Pre-cooked vacuum-packed beets work just fine too!
2. Brown your Italian ground meat in a large skillet (you'll need enough room for the noodles, too).
3. In a large stockpot, boil noodles to al dente, or according to the package instructions. Reserve about 1/2 cup of pasta water before draining.
4. While noodles are boiling and meat is browning, in food processor or high-speed blender, toss in the beets, garlic, lemon juice, ricotta, garlic powder, salt, and pepper. Blend until super smooth. If it’s too thick, add a splash of pasta water.
5. Strain beef if needed, add strained noodles, and then pour the sauce over the top.
6. Mix everything well, adding reserved pasta water, and gently warm it over medium heat for 2-3 minutes. Taste and adjust salt or lemon as needed.
7. Serve warm and top with your choice of cheese or herbs, and yummy fresh milled rolls, cheesy focaccia, or sourdough on the side. Make a crisp arugula salad (or use those beet greens) with balsamic vinaigrette for a bright side. 

Notes

• You can use boiled beets instead of roasted, we just prefer the roasted flavor
• You can add a couple of tablespoons of heavy cream for extra creaminess
• Switch out ricotta cheese for goat cheese to get a little more tang
• Use regular lasagna noodles and assemble as usual replacing marinara sauce with beet sauce
• We usually use our pre-seasoned venison (deer) meat, but you can just add Italian seasoning to whatever meat you prefer

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 476Total Fat 25gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 12gCholesterol 109mgSodium 216mgCarbohydrates 24gFiber 2gSugar 2gProtein 38g

*This has not been evaluated by the FDA