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Made with wholesome ingredients, this beet pasta sauce is quick to prepare and perfect for all ages! Whether you’re introducing new flavors to your baby or adding a nutritious boost to family meals, this pinkalicious sauce is a delicious choice.
Table of Contents
Why You’ll Love this Recipe
If you’ve been following me for a while, you know I LOVE cooking with beets! They’re so flexible – you can use them in both sweet and savory dishes, from beet muffins and beet oatmeal to turkey beet meatballs and chickpea beet dip.
This beet pasta sauce isn’t just nutritious—it’s also incredibly delicious and versatile! Here’s why it deserves a spot in your kitchen:
- Packed with nutrients – Beets are rich in fiber, iron, and folate.
- Quick to make – If you’ve prepped the beets ahead of time, this sauce comes together in minutes!
- Creamy and satisfying – Ricotta adds a smooth, creamy texture and is a great source of protein and calcium.
- Versatile & adaptable – Serve it with pasta, spread it on toast, or use it as a dip.
- Visually appealing – Its vibrant color makes mealtime more fun and appealing for kids and adults alike!
- Balanced beet flavor – Cooking beets enhances their natural sweetness, so the sauce doesn’t have an overpowering earthy taste.
No matter how you choose to serve it, this beetroot pasta sauce is sure to be a hit with the whole family!
And if you are looking to add more color and nutrition into your pasta, here are some of my readers’ favorite vegetarian pasta sauces!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Beets – you’ll need 1 cup of roughly chopped cooked beets. My favorite way to cook them is in the Instant Pot. Here’s how to cook beets perfectly for babies and all ages.
- Ricotta – it goes SO well with beets! It will help add a nice creamy texture to the sauce. Be sure to look for one that’s pasteurized and made with whole milk. If you prefer a more sharp punch of flavor, you can add in some parmesan cheese.
- Walnuts – Feel free to swap with other nut of choice, although I highly recommend trying it with walnuts first. If there’s a nut-allergy, you can substitute with pine nuts, pumpkin or sunflower seeds.
- Basil – the perfect accompaniment to beets! You don’t really need to be exact with the measurements here. I like to add a handful. Feel free to add more or less.
- Garlic and lemon – may be in small amounts but boy do they pack flavor!
- Extra virgin olive oil – helps achieve the perfect sauce consistency. Add more for a thinner texture.
Step-by-Step Instructions
Step 1: Add all the ingredients to a food blender or processor.
Step 2: Leaving the food processor running, slowly add the olive oil until all ingredients are well combined. If sauce is too thick, add extra oil or water.
Recipe Tips
- Start with a small amount of garlic if you’re unsure about the spice level for your baby. You can always add more!
- Adjust the consistency by adding more olive oil or a splash of water to make it thinner.
- Want a stronger flavor? Try adding a little Parmesan cheese or nutritional yeast.
Serving Suggestions
Pictured: with shredded chicken. I especially love using fusili as the sauce really clings to the twists.
This sauce is incredibly versatile! Here are a few ways to enjoy it:
- Toss with your favorite pasta. There are SO many varieties out there from whole wheat, chickpea, lentil, quinoa and so many more. Super tasty as a pesto orzo salad or chicken pesto spaghetti too!
- Spread it on toast or tortillas
- Use it as a dip for veggies or crackers – see this guide for the best crackers for babies and toddlers
- Mix it into a grain bowl for extra color and nutrition
- For added protein, you can serve the pasta with chicken, salmon, tofu, or beans.
Frequently Asked Questions
Yes! You can try adding any plant-based, no sugar added yogurt or this homemade cashew cheese.
Yes! Pre-cooked beets (vacuum-sealed or canned in water) can save time. Just avoid ones with added salt, sugar, or preservatives. Also, avoid pickled beets.
Store it in an airtight container in the refrigerator for up to 3-4 days. Stir before serving, as separation may occur. You can also freeze in small portions in an ice cube tray or airtight container for up to 3 months. Thaw in the fridge and stir before using.
Yes! You can use golden beets instead of red beets in this recipe. They have a slightly milder, sweeter flavor and won’t stain as much as red beets. The color will be different—more of a golden-yellow sauce instead of the vibrant pink—but it will still be delicious and packed with nutrients!
More Veggie Pasta Sauces
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Beet Pasta Sauce
Equipment
Ingredients
- 170g of roughly chopped steamed or roasted and peeled beets, about 1 1/2 medium beets
- 1/4 cup (30g) walnuts
- basil, a handful (doesn't have to be exact)
- 1/3 cup (3 oz or 80g) whole milk ricotta
- 2-3 garlic cloves
- 1-2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
Instructions
- In a food processor or blender, add all the ingredients minus the oil and pulse several times.
- Leaving the food processor running, slowly add the olive oil until all ingredients are well combined. If pesto is too thick, add extra oil or water.
- Store in a jar for up to a week or freeze for up to 3 months (recommend freezing in single-serve portions)
Notes
- Walnuts – Feel free to swap with other nuts of choice, although I highly recommend trying it with walnuts first. If there’s a nut-allergy, you can substitute with pine nuts, pumpkin or sunflower seeds
- Basil – such a wonderful accompaniment to beets! You don’t really need to be exact with the measurements here. I like to add a handful. Feel free to add more or less.
- If you think garlic may be too spicy for you or your baby, start by adding just one clove. You can always add more at the end. Same goes for lemon and basil.
- You can also easily adjust the consistency by adding more oil (or water) to make it thinner.
Leaving a comment after making this many times. Whole family enjoys it. I like to use Trader Joe’s pre-cooked beets to make it easier.