Creamy Beetroot Pasta

Creamy, aromatic, and bursting with color, this beetroot pasta is a vibrant and fresh alternative for your next pasta night.

Added on 11-02-2026
Creamy Beetroot Pasta
Difficulty
Easy
Difficulty
Easy
Prep time
10min
Cook time
10min
Servings
4
Calories
390
Protein
26.0g
per serving
Carbs
61.0g
per serving
Fat
6.0g
per serving
Ingredient progress
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Ingredients

Directions

  1. Bring water to a boil in a pot and cook the pasta for 2 minutes less than the package instructions.
  2. Place the beetroot, garlic, cottage cheese, protein cheese, salt, pepper, olive oil, and hot pasta water in a blender, and blend until smooth.
  3. Transfer the sauce to a pan and simmer over medium heat, stirring to prevent it from sticking.
  4. Once it begins to thicken, add the cooked pasta, which has been drained, and toss until evenly coated with the sauce.
  5. Optionally, serve with feta or parmesan, and walnuts.

Notes

  • I use rigatoni no.31, but you can use any pasta you like.
  • For a perfectly velvety texture, I recommend blending the sauce ingredients without the hot water first, and then adding it slowly while stirring.
  • The macronutrients do not include the crumbled feta and walnuts.

Video