Beetroot Pasta is a creamy, delicious pasta recipe. This recipes is a great way to sneak in & get kids to eat beetroots. This super easy recipe makes a vibrant & wholesome weeknight meal.
I have used cashews to add a creamy base to this pasta sauce. Boiled beets add such a pretty vibrant pink color to this pasta. I generally pressure cook the beets a day advance to cut down cooking time. If you have boiled beetroots ready, this recipe comes together in about 30 minutes. This creamy pasta sauce is lightly flavored with garlic and lime juice, just enough to let the taste of beetroot shine.
This pretty looking pink beetroot pasta is a perfect meal to impress your loved ones on Valentine’s Day. I love to serve this pasta with a drizzle of extra virgin olive oil, some parmesan and lemon pepper.
Ingredients To Make Beetroot Pasta
Pasta: I have used Rigatoni Pasta in this recipe. Alternatively, you can use penne or ziti. Make sure to cook the pasta according to the package instructions.
Beetroot: I have used a medium sized boiled beet to make the sauce. You can use store bought plain cooked beets in the recipe.
Cashews: I have used raw, unsalted cashews to make a creamy sauce. I always use cashews soaked in hot water to create smooth, creamy sauce texture.
Parmesan: Adds a cheesy taste to the recipe. Alternatively, you can use nutritional yeast or cheddar cheese
Lime Juice
Salt & Italian Seasoning
Olive Oil & Butter
Gralic
Prepping The Ingredients
Soak Cashews
If you want to make a super creamy pasta sauce, I insist on doing this extra step. In a microwave-safe bowl, add the cashews and enough water to cover them about a half inch. Microwave for 2 minutes. Let the cashews sit in hot water for 10 minutes. Drain and use the cashews to make smooth, silky sauce.
Cook The Beets
I cook the beets in instant pot as its the fastest way to cook them. Firstly trim the beet leaves, rinse the beets under running water to get rid of dirt. Add a cup of water to the instant pot & place the trivet. Cover the IP with the lid with vent in a sealing position. Cook on manual or pressure cook mode at high pressure for 15 minutes. Once the cooking is done, release the pressure manually 10 minutes after the pressure cooker beeps. Open the lid and check the beets for doneness by poking with fork. If the beets are not tender, pressure cook them for a few more minutes.
Cook The Pasta
Fill a large pot with water. Bring it to a boil. Add salt generously, as salt seasons the pasta as it cooks and penetrates into the rigatoni. Add in the dried pasta & cook according to the package instructions. Test for the doneness. Strain and cool. I don’t prefer rinsing the pasta as it washes away the starch that helps the sauce stick to the pasta.
Make The Sauce
Once the beets are pressure cooked, add them to the blender with olive oil, cashews, garlic, lime juice, parmesan, salt and water. Pulse for a few seconds until smooth and creamy. Feel free to add water to reach the desired consistency.
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