If your weeknights feel like a game of “What can I cook in 30 minutes that everyone might eat without complaints?” — friend, I’ve got you. This Quick & Easy Creamy Beetroot Pasta is here to bring the flavor and the flair, without the stress. Not only is it ridiculously simple to throw together, but this vibrant pink pasta is also a total showstopper — it practically glows on the plate.
As a mom of two picky eaters and a fan of turning fridge leftovers into family favorites, this healthy pasta dish has become one of my secret weapons. Whether you’re trying to sneak in more veggies, impress your girlfriends at a weekend brunch, or just shake up your regular pasta night, this beetroot pasta will have everyone asking for seconds.
Why You’ll Love This Beetroot Pasta
- It’s fast – Ready in about 30 minutes, perfect for busy weeknights.
- It’s gorgeous – That bold pink hue from the beets makes this dish pop on the plate.
- It’s light and creamy – The cottage cheese adds creaminess without weighing it down.
- It’s flexible – You can tweak it based on what you have in the fridge.
Honestly, beetroot pasta is the kind of meal that makes you feel fancy without the extra effort. It’s a win all around.
Ingredients
Here’s what you’ll need to whip up your next batch of creamy beetroot pasta:
- 1 pound pasta – I like rigatoni or penne for holding onto that dreamy sauce.
- 2 Tablespoons olive oil
- 3 garlic cloves, thinly sliced (or 1 tsp garlic powder)
- 6–8 oz roasted beet, cooked and peeled (roasting deepens the flavor and brings out the bright pink color — try this roasted beetroot recipe!)
- 1 cup cottage cheese – reduced fat works great
- ⅔ cup grated Parmesan cheese, plus more to sprinkle
- ¾ tsp kosher salt
- ¼ tsp black pepper
- Chopped parsley, optional, for garnish
How to Make Creamy Beetroot Pasta
Step 1: Cook the Pasta
Boil your pasta in well-salted water. Cook until al dente, drain, and save ½ cup of the pasta water (don’t skip this step—it’s your sauce’s BFF).
Step 2: Make That Creamy Beet Sauce
In a skillet, heat olive oil and sauté your garlic just until it’s fragrant. Add it to a blender with your roasted beet, cottage cheese, Parmesan, salt, and pepper. Blend until it becomes a smooth, creamy beet sauce. Add a splash of pasta water to adjust the texture.
Step 3: Combine & Serve
Toss the pasta with the beet sauce back in the pot or a big pan. Gently warm everything together, letting that pink magic coat every noodle. Top your beetroot pasta with extra Parmesan and parsley if you’re feeling fancy.
Kitchen Tips for the Best Beetroot Pasta
- Roast those beets: It deepens the flavor and boosts that gorgeous color. Try my oven-roasted beet method if you need guidance.
- Save your pasta water: It’s the key to a silky sauce.
- No blender? Mash it up old-school. It’ll still be delicious, just chunkier.
- Want extra protein? Toss in some grilled chicken or chickpeas.
And hey, if your sauce is looking a little too thick or too pinkish-purple, don’t panic — just stir in a little more pasta water and keep it movin’.
A Personal Note 💬
This beetroot pasta came to life one random Thursday when I had roasted beets in the fridge, hungry kids, and zero desire to run to the store. I threw the beets into the blender with cottage cheese (because we were out of cream), added garlic, Parmesan, and — boom — dinner was served. The kids called it “princess pasta,” and I’ve been making it ever since.
FAQs About Beetroot Pasta
Can I make beetroot pasta ahead of time?
Yes! Store it in the fridge in an airtight container. Reheat gently on the stove with a splash of milk or pasta water.
What’s the best pasta shape for beetroot pasta?
Honestly, any shape works! But rigatoni, penne, or even fusilli hold the creamy beet sauce especially well.
Can I make it vegan?
Totally. Use a plant-based cottage cheese or cashew cream, skip the Parmesan or sub it with nutritional yeast.
Want more veggie-loaded pasta ideas? Try this Potato Salad with Jalapenos or explore our plant-powered meals section for inspiration!
Whether you’re trying to eat healthier, impress your brunch guests, or just jazz up a Wednesday night, this beetroot pasta is equal parts comfort food and eye candy. With its rich flavor, creamy texture, and stunning pink glow, it’s the kind of dish that makes you fall back in love with cooking (even when you’re short on time).
So go ahead — toss that beet in the blender and let your dinner shine ✨
Curious about the health perks of beets? Check out this Harvard guide on beet nutrition to learn more about why this pretty root veggie deserves a spot in your rotation.