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.
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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.