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Blender Beet Pasta Sauce with Walnuts Recipe

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4 from 8 reviews

This vibrant and creamy Blender Beet Pasta Sauce combines the earthiness of pre-cooked beets with toasted walnuts, parmesan, and a hint of balsamic vinegar for a perfectly balanced sauce. Blended to a smooth, luscious texture and tossed with hot pasta, it makes a colorful, healthy, and delicious dinner ready in just 20 minutes. Garnished with extra parmesan, walnuts, fresh basil, and a drizzle of olive oil, this recipe elevates your pasta night with ease and elegance.

Ingredients

Sauce Ingredients

  • 2 packages (8 oz each) pre-cooked beets (like Love Beets)
  • 1/2 cup toasted walnuts
  • 1/2 cup grated parmesan cheese
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup heavy cream
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • Zest of 1 lemon
  • 1/4 to 1/2 cup pasta cooking water (as needed)

Pasta and Garnishes

  • 1 lb pasta of choice
  • Extra parmesan cheese for topping
  • Chopped toasted walnuts for garnish
  • Fresh basil or microgreens for garnish
  • Drizzle of olive oil for finishing

Instructions

  1. Prepare the Beets: Pat the pre-cooked beets dry thoroughly using paper towels to remove any excess moisture. This helps achieve a smoother sauce consistency.
  2. Combine Ingredients: Add the dried beets, toasted walnuts, grated parmesan, garlic cloves, olive oil, heavy cream, balsamic vinegar, honey, salt, black pepper, red pepper flakes, and lemon zest into a high-powered blender.
  3. Blend the Sauce: Start blending on low speed and gradually increase to high until the mixture is very smooth and creamy, ensuring all ingredients are fully incorporated.
  4. Adjust Consistency: Gradually add reserved pasta cooking water, stirring in between, until the sauce reaches your desired consistency—creamy and easily coat the pasta.
  5. Season to Taste: Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or honey depending on your preference.
  6. Cook Pasta: Meanwhile, cook your chosen pasta according to package instructions until al dente. Reserve some pasta water before draining.
  7. Toss Sauce with Pasta: Combine the hot cooked pasta with the beet sauce, tossing thoroughly to coat each strand. Add additional pasta water if necessary to loosen the sauce.
  8. Garnish and Serve: Plate the pasta and top with extra grated parmesan, chopped toasted walnuts, fresh basil or microgreens, and a final drizzle of olive oil. Serve immediately.

Notes

  • Using pre-cooked beets significantly reduces prep time and ensures even blending.
  • To toast walnuts, place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and lightly browned.
  • Adjust the amount of pasta water based on how thick or thin you like your sauce.
  • This sauce pairs well with a variety of pasta shapes such as penne, fettuccine, or spaghetti.
  • For a vegan version, substitute heavy cream with plant-based cream and omit parmesan or use a vegan alternative.

Find it online: https://glowcooks.com/blender-beet-pasta-sauce-with-walnuts-recipe/