Cheesy Pink Pasta Sauce with Beets

I’ll admit, I used to think beets were only good for salads or roasting as a side dish. Then one night I had leftover steamed beets in the fridge and a family asking what’s for dinner. I tossed them in the blender with some cottage cheese and parmesan, and suddenly I had the creamiest pink pasta sauce I’d ever made.

Now this recipe is in my regular rotation. The beets give the sauce a pretty pink color without any artificial dyes, and the cottage cheese adds protein without making it heavy. My kids don’t even realize they’re eating vegetables, which is a win in my book.

The best part? You can steam your beets ahead of time and keep them in the fridge. When dinner rolls around, everything comes together in about the time it takes to boil pasta. Easy cleanup, happy family, and a sauce that tastes way fancier than the effort required.

What Kind of Beets Should I Use?

You can use either fresh or pre-cooked beets for this pink pasta sauce, and both will give you that gorgeous color. If you’re short on time, the vacuum-sealed pre-cooked beets you find in the produce section are a total lifesaver and taste just as good as roasting your own. Fresh beets will need to be roasted or boiled until tender, which adds about an hour to your prep time, but some people prefer the slightly earthier flavor they bring. Whichever you choose, make sure to peel them before blending into your sauce, and don’t worry if your hands get a little pink – it washes off easily with soap and water.

Options for Substitutions

This pink pasta sauce is pretty forgiving when it comes to swaps:

• Pasta: Any pasta shape works here – penne, rigatoni, fusilli, or even spaghetti. Just cook according to package directions and you’re good to go.
• Cottage cheese: If you’re not a cottage cheese fan, ricotta makes a great substitute and gives you a similar creamy texture. You can also use Greek yogurt for a tangier flavor, though the sauce will be slightly thinner.
• Beets: Fresh beets are ideal, but canned or pre-cooked beets work too. Just drain them well and skip any roasting steps. You’ll need about the same amount by weight.
• Parmesan: Pecorino Romano is a solid swap if that’s what you have on hand. It’s a bit saltier, so you might want to reduce the added salt slightly.
• Fresh garlic: In a pinch, you can use 3/4 teaspoon of garlic powder, but fresh garlic really does make a difference in this sauce.
• Parsley: Fresh basil or chives work nicely as garnishes instead. Dried parsley will do if that’s all you have, but use about 1 teaspoon instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this pink pasta sauce is forgetting to save that pasta water before draining – it’s essential for getting the right sauce consistency, so set aside at least 1 cup before you dump the pot into the colander.

Another common error is over-browning the garlic, which only needs 1-2 minutes in the oil and can turn bitter if it gets too dark, so watch it closely and remove it from heat as soon as it becomes fragrant and lightly golden.

When blending the sauce, start with just 1/2 cup of pasta water and add more gradually while tossing with the noodles – it’s much easier to thin out a thick sauce than to fix one that’s too watery.

For the best flavor, make sure your beets are fully cooked and tender before blending (canned or pre-cooked work great here), and don’t skip warming the sauce with the pasta for a minute or two on low heat, which helps everything come together and stick to the noodles better.

What to Serve With Pink Pasta Sauce?

This pink pasta sauce is pretty filling on its own, but I love serving it with a simple arugula salad dressed with lemon juice and olive oil to balance out the richness. Garlic bread or focaccia on the side is perfect for anyone who wants a little extra something to round out the meal. If you want to add some protein, grilled chicken or pan-seared shrimp work really well with the earthy beet flavor. A sprinkle of extra Parmesan and fresh parsley on top makes it feel even more special without much effort.

Storage Instructions

Store: Keep any leftover pink pasta sauce in an airtight container in the fridge for up to 4 days. I like to store the sauce separately from the pasta if possible, since pasta can soak up the sauce and get a bit mushy. If you’ve already mixed them together, no worries – it’ll still taste great reheated!

Freeze: The sauce freezes really well on its own for up to 3 months. Just let it cool completely before transferring to a freezer-safe container or bag. I don’t recommend freezing the pasta with the sauce, as cooked pasta doesn’t freeze as nicely and can get a weird texture.

Reheat: Warm up the sauce gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of pasta water or milk to loosen it up since it can thicken in the fridge. If reheating pasta and sauce together, the microwave works fine – just heat in 30-second intervals and stir between each one.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 65-75 g
• Fat: 55-65 g
• Carbohydrates: 225-245 g

Ingredients

For the pasta:

• 1 lb pasta (I always use Barilla Penne for this recipe)
• 3/4 cup pasta water
• 1 tbsp parsley

For the pink sauce:

• 3 tbsp olive oil (I prefer Lucini extra virgin for better flavor)
• 4 garlic cloves
• 8 oz beet (steamed and peeled until fork-tender)
• 1 cup cottage cheese (gives the sauce a creamy, high-protein texture)
• 1 cup parmesan
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg

Step 1: Cook the Pasta and Prepare Mise en Place

• 1 lb pasta
• 4 garlic cloves
• 1 tbsp parsley
• 3/4 cup pasta water

Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente.

While the pasta cooks, mince the garlic cloves and roughly chop the parsley—this ensures everything is ready when you need it.

When the pasta is done, reserve 3/4 cup of pasta water before draining the pasta thoroughly.

Set the cooked pasta aside in a large bowl.

Step 2: Infuse the Oil with Garlic

• 3 tbsp olive oil
• 4 garlic cloves, minced

Heat the olive oil in a small skillet over medium heat.

Add the minced garlic and cook for 1-2 minutes, stirring occasionally, until the garlic is golden and fragrant but not burned.

The oil will absorb the garlic’s flavor, creating an aromatic base for the sauce.

Remove from heat and let cool slightly before using.

Step 3: Blend the Beet and Cheese Sauce

• 8 oz beet, steamed and peeled
• 1 cup cottage cheese
• 1 cup parmesan
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg
• garlic-infused oil from Step 2
• 1/2 cup pasta water

In a blender or food processor, combine the steamed beets, cottage cheese, parmesan, salt, pepper, and nutmeg.

Pour in the garlic-infused oil from Step 2 along with 1/2 cup of the reserved pasta water.

Blend until completely smooth and creamy—this creates the signature pink color and rich texture.

I find that a high-speed blender gives the silkiest results, but a food processor works well too.

Step 4: Combine Pasta and Sauce

• cooked pasta from Step 1
• beet sauce from Step 3
• remaining pasta water as needed

Pour the beet sauce from Step 3 over the cooked pasta in your bowl and toss thoroughly to coat all the pasta evenly.

The sauce should coat the pasta lightly—if it seems too thick, add the remaining 1/4 cup pasta water a splash at a time and toss until you reach your desired consistency.

I typically need to add at least some of the extra water because cottage cheese can make the sauce thicker than expected.

Step 5: Warm and Finish the Dish

• combined pasta and sauce from Step 4
• 1 tbsp parsley, chopped
• parmesan for garnish

If the pasta has cooled, transfer it to a pot and warm gently over low heat for 1-2 minutes, stirring occasionally, until just heated through.

Do not overheat, as this can cause the sauce to break.

Taste and adjust seasoning if needed.

Divide among serving bowls and garnish generously with fresh parsley and additional parmesan.

Cheesy Pink Pasta Sauce with Beets

Delicious Cheesy Pink Pasta Sauce with Beets recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 5 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the pasta

• 1 lb pasta (I always use Barilla Penne for this recipe)
• 3/4 cup pasta water
• 1 tbsp parsley

For the pink sauce

• 3 tbsp olive oil (I prefer Lucini extra virgin for better flavor)
• 4 garlic cloves
• 8 oz beet (steamed and peeled until fork-tender)
• 1 cup cottage cheese (gives the sauce a creamy, high-protein texture)
• 1 cup parmesan
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg

Method

 

1. Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente. While the pasta cooks, mince the garlic cloves and roughly chop the parsley—this ensures everything is ready when you need it. When the pasta is done, reserve 3/4 cup of pasta water before draining the pasta thoroughly. Set the cooked pasta aside in a large bowl.
2. Heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring occasionally, until the garlic is golden and fragrant but not burned. The oil will absorb the garlic's flavor, creating an aromatic base for the sauce. Remove from heat and let cool slightly before using.
3. In a blender or food processor, combine the steamed beets, cottage cheese, parmesan, salt, pepper, and nutmeg. Pour in the garlic-infused oil from Step 2 along with 1/2 cup of the reserved pasta water. Blend until completely smooth and creamy—this creates the signature pink color and rich texture. I find that a high-speed blender gives the silkiest results, but a food processor works well too.
4. Pour the beet sauce from Step 3 over the cooked pasta in your bowl and toss thoroughly to coat all the pasta evenly. The sauce should coat the pasta lightly—if it seems too thick, add the remaining 1/4 cup pasta water a splash at a time and toss until you reach your desired consistency. I typically need to add at least some of the extra water because cottage cheese can make the sauce thicker than expected.
5. If the pasta has cooled, transfer it to a pot and warm gently over low heat for 1-2 minutes, stirring occasionally, until just heated through. Do not overheat, as this can cause the sauce to break. Taste and adjust seasoning if needed. Divide among serving bowls and garnish generously with fresh parsley and additional parmesan.