Visually stunning, this vegan beet pasta sauce without oil is rich, savory, mildly sweet and nourishing. Made with cooked beets and onion, with garlic, lemon and balsamic flavors. You'll love serving this sauce with your favorite pasta.
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What is Beet Pasta Sauce?
A type of pink pasta sauce that is super bright and flavorful made from a blend of cooked beets, coconut milk, garlic, lemon and a mix of spices.
This sauce can be used with any type of pasta both traditional and gluten free and can be enjoyed warm or cold.
😋Why You’ll Love this Recipe
- Super easy to make. Only a few simple ingredients are needed.
- This pink pasta sauce is healthy and nutritious using a combination of fresh and cooked vegetables.
- The beautiful pink color is attractively vibrant, a bowl of happiness.
- Can be made ahead
- Accommodates special diets, such as vegan, soy free, nut free, corn free, and gluten-free.
🧅Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Onions add a subtle umami flavor to the sauce.
Beets (beetroot) are the star ingredient in this recipe, beets are a sweet and earthy root vegetable that adds a gorgeous pink color to the sauce.
Coconut milk will make the sauce creamy, rich and give it depth. Use a combination of the creamy part and liquid part of the milk.
Fresh garlic cloves can be adjusted to suit your liking. You can use garlic powder instead.
Lemon juice and zest for a touch of an acidic note that will balance out the sweetness of the beets.
The zest will be used to top the pasta for flavor and looks - the color contrast between yellow and pink is a fun touch.
Balsamic vinegar for some tanginess. Only a small amount is needed.
Cayenne pepper is a spicy ingredient that adds subtle heat to the sauce which will be coupled with white pepper which is also subtle.
Salt is added to suit your taste to help to enhance the flavors of the other ingredients.
👩🍳How to Make Beet Pasta Sauce
Step One - Wash fresh beets well to rid of any dirt. Trim off the beet leaves and stalks without cutting into the beet bulb.
Do not trim/cut root off (see photos) The beetroot bulb should stay intact to stop the color from leaching out
Tip: keep the leaves and stems, these can be made into sauteed beetroot leaves.
Step Two - Bring water to a boil and add whole beets with skin on. Cook until a knife is able to prick into each beet.
Approximately 20-40 minutes depending on the size of the bulbs. The beets are cooked when they are easily pierced.
Once cooked, place cooked beets into a bowl of cold water, rub off the skin (see notes) and trim off the ends, then chop skinless beets into blendable chunks.
Step Three - Add beets to a blender jug (use a high speed blender if possible, like this Ninja blender (affiliate link)) along with all the other ingredients.
Blend until smooth and creamy. Add sauce to your preferred pasta. Can be enjoyed warm or cold.
Tip: 1 cup of sauce with 4-5 cups of pasta is generally a good ratio.
🍝Serving Suggestions
Once your bright pink pasta sauce is ready, there are several delicious ways you can enjoy it! Here are 5 serving suggestions to try:
Toss it with your favorite pasta for a stunning pink dish. This sauce works well with both traditional and gluten free pasta and can be enjoyed hot or cold. Add some fibre on the side like this rocca salad.
Serve it with zoodles - zucchini noodles.
Use it as a sauce for roasted vegetables. Roast up some carrots, Brussels sprouts, parsnips, and drizzle with your pink pasta sauce for a healthy and vibrant dish.
Spoon it over a bed of creamy mashed potatoes for a unique and delicious twist.
Use it as a dip for crudité, pita chips, or crackers (try these gluten free crackers).
Everyone will love the unique pink color and amazing flavor of this sauce.
❓FAQ
You can use any type of pasta you prefer with this sauce. Some good options include penne, rigatoni, fusilli, or spaghetti.
You can store beet pasta sauce in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months in a freezer-safe airtight container. Simply let it thaw overnight in the refrigerator before using. When ready to use, gently heat in a saucepan over medium heat, stirring occasionally, until heated through.
1 cup of beet sauce will generously cover 4-5 cups of cooked pasta such as spirals or elbow.
🍝Related Recipes
If you love pasta, you will love my lentils and pasta soup, so much flavor!
Or my baked vegan pasta so creamy!
Otherwise, try my easy vegan mushroom pasta.
Vegan Beet Pasta Sauce Without Oil
Ingredients
- 2 medium Beetroots fresh, washed.
- 1 small Onion peeled and quartered
- 2 small Garlic cloves or to taste
- ½ cup Coconut milk use a combination of the thick creamy part and the milk
- 3 tablespoon Lemon juice freshly squeezed
- 2 teaspoon Balsamic vinegar
- ¾ teaspoon Salt or to taste
- ¼ teaspoon White pepper
- ⅛ teaspoon Cayenne pepper
- 6 cups Water or enough to boil the beets
Instructions
- Wash fresh beets well to rid of any dirt. Trim off the beet leaves and stalks without cutting into the beet bulb. Do not trim/cut root off (see photos) The beetroot bulb should stay intact to stop the color from leaching out2 medium Beetroots, 6 cups Water
- Bring water to a boil and add whole beets with skin on. Cook until a knife is able to prick into each beet. Approximtely 20-40 minutes depending on the size of the bulbs. Once cooked, place cooked beets into a bowl of cold water and rub off the skin (see notes), chop skinless beets into blendable chunks.
- Add beets to a blender jug along with all the other ingredients. Blend until smooth and creamy. Add sauce to your preferred pasta. Can be enjoyed warm or cold.1 small Onion, 2 small Garlic cloves, ½ cup Coconut milk, 3 tablespoon Lemon juice, 2 teaspoon Balsamic vinegar, ¾ teaspoon Salt, ¼ teaspoon White pepper, ⅛ teaspoon Cayenne pepper
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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