Pasta with Creamy Beet Sauce

Prep 10 minutes
Cook 15 minutes
Servings 4

Pasta coated in a creamy beet sauce made with balsamic vinegar, wine, thyme, and sweet roasted beets! It’s so easy and absolutely delicious!

cooked penne pasta in skillet with creamy beet sauce

WAIT!! DON’T LEEEAAVvvvvโ€ฆ. sigh. This creamy beet sauce is amazing, I swear.

Okay. Fine. Beet-haters. Who needs ya, anyway!

This post is for the 5% who either like beets, are on the fence, or just plain curious. Thanks for stickin’ around!

penne pasta coated in creamy beet sauce in skillet

Man, people have very strong opinions about beets, that is for sure. Seems like you either love them or hate them – there is no middle ground!

We love them over here. Roasted, pickled, and pureed like in this sauce. Mixed with balsamic vinegar, wine, Parmesan, and cream has winner written all over it, right? It was so good. You won’t even be thinking about the beets once you take a bite, except for that gorgeous color!

penne pasta coated with creamy beet sauce in white bowl

Other Beet Recipes we love!

I hope you love this delicious and easy recipe โ€“ be sure to give it a review below! Also donโ€™t forget to follow Belly Full onย Facebook,ย Instagram,ย Pinterest, andย YouTube!

How To Make This Creamy Beet Sauce

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Pasta with Creamy Beet Sauce

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
Pasta coated in a creamy beet sauce made with balsamic vinegar, wine, thyme, and sweet roasted beets! It's so easy and absolutely delicious!

Ingredients 

  • 3 medium roasted beets, , peeled, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons white wine
  • 3 cloves garlic
  • 1/2 cup grated parmesan cheese, , divided
  • 1/2 cup vegetable stock, (or chicken stock)
  • 1/4 cup heavy cream
  • 4 sprigs thyme, , plus more for garnish
  • 1 teaspoon sugar
  • 1/2 pound penne pasta
  • coarse salt and freshly ground pepper

Instructions 

  • Bring a pot of salted water to boil.
  • Place roasted beets, olive oil, balsamic vinegar, wine, garlic, 1/4 cup of the Parmesan, and a little salt and pepper in a food processor. Pulse until itโ€™s smooth.
  • Transfer beet mixture to a small saucepan. Add the stock, cream, and thyme sprigs; bring to a light simmer.
  • Add the sugar, remaining cheese and another pinch of salt. Simmer on low while your pasta cooks.
  • Cook the penne until al dente (about 11 minutes.) Drain and return to pot. Discard thyme from the sauce and pour over the pasta; toss to combine. Season accordingly.
  • Serve in bowls, sprinkle with grated Parmesan and garnish with a thyme sprig or two.

Nutrition

Calories: 455kcal | Carbohydrates: 59g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 420mg | Potassium: 586mg | Fiber: 6g | Sugar: 13g | Vitamin A: 479IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If youโ€™re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youโ€™ve come to the right place.

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11 Comments

  1. Tim Eaton says:

    5 stars
    Beets are my favorite veggie but this made me go, I’m not sure about this. I always try a recipe the exact way it’s written the first time but I didn’t add the sugar because beets have a natural sweetness to them and I always do more garlic. This blew everyone away!! I couldn’t stop eating it myself. A little goat cheese or ricotta on top is a nice touch. Reheats well. Great recipe and thanks for sharing!!

  2. Rona says:

    5 stars
    I made this with some fresh golden beets I bought at the farmers market! DELISH. Thank you for this recipe!

  3. Stephanie says:

    I like beets. I wouldn’t say I LOVE them, but I enjoy them. I’d love to try this. I’ll have to put it on my list for the next time he’s out of town. Can you REALLY go wrong with cream and pasta in the same dish? I don’t think so.

  4. Hannah says:

    5 stars
    As part of the (apparent) 5%, I clicked on this recipe BECAUSE of the beets! I truly love their sweet taste and adore the colour. What fun to add it to pasta! I couldn’t wait to make it and this dish did not disappoint. So much flavor. Only change I made was using feta cheese instead of parmesan.

  5. Mel says:

    5 stars
    Wow, this was so delicious โ€“ I just love the colour, it’s really fantastic. Try it everyone, you might be surprised.

  6. Joanne says:

    This on-the-fence-about-beets girl stuck around. FOR YOU! Because I trust you with my on-the-fence-beet-ness. And know htat if anyone is going to lure me over to the dark/purple/red side…it’s you. :P

  7. Lisa@The Cutting Edge of Ordinary says:

    I love almost every veggie on earth, but beets – Noooooooooo! I just can’t! I have tried and I just gag. I think that putting them in the food processor might make me want to try them. You might have me sold on trying them!

  8. Jay says:

    And people will actually eat snails too!!! You smother anything in enough butter & garlic, and crazy people will eat it. I’m thinking you could have ground up lawn clippings with the other great ingredients (olive oil, balsamic vinegar, white wine, garlic, cream and parmesian cheese) and produced an equally tasty dish. Put me down in the 95% as a Beet Flavor Skeptic.

  9. Jenna says:

    I AM curious about this . . . I’ve never cooked with beets, but the ingredients do sound really good.

  10. Kristy says:

    5 stars
    Color me surprised, but holy cow was this ever delicious!

  11. Bev says:

    5 stars
    This was AWESOME!