Pink Pasta Sauce
This gorgeous pink garlicky pasta sauce is made with beets and tastes amazing even to the non-beet eater.
Servings: 6 servings
Equipment
- Immersion Blender or blender
Ingredients
- lb pasta I used bowtie, penne is another great option
- 2 medium beets
- 4 cloves garlic
- ½ cup white onion, diced
- ¼-½ cup oil avocado oil or olive oil
- 2 tablespoons fresh lemon juice
- ½-1 cup water can use pasta water
- ½-1 teaspoon coarse kosher salt
Instructions
- cook pasta according to package directions, then drain in a colander.
- Peel and cut beets into quarters, drizzle with some oil, and roast in a 400° oven for 15 minutes or until tender when pierced with a fork.
- In a tall container place beets add remaining ingredients, use an immersion blender (or regular blender) and blend smooth.
- Begin with 1/2 cup water and 1/4 cup oil, add more as needed to get a smooth consistency.
- Pour the sauce over the cooked pasta, stir well to coat all the pasta with the sauce, and serve.
Notes
If you want to reduce the beet flavor even more, add 1/2 cup marinara sauce.
If you want the sauce to be "creamy" add a half cup of heavy cream.
If you want it to have more lemon flavor add the juice of a whole lemon.
If you want to add some spice add a pinch of crushed red pepper flakes. If you want a really thick sauce without adding more beets, add roasted butternut squash to the recipe.
If you want the sauce cheesy, add 1/2 cup goat cheese, grated Parmesan or Romano cheese, add 1/2 cup heavy cream to ensure it all blends smoothly. If you don't want it creamy, you can still add Parmesan/Romano cheese and blend it smooth.