Pasta with beetroot cream sauce


If you've had enough of the classic pasta with tomato sauce, today we have something just for you. How about giving roasted beetroot sauce a try? And you don't have to worry about lack of protein either. We also sneaked a whole package of cottage cheese into the recipe, so your muscles will be happy too.

We will need

  • fresh herbs to taste (e.g. chives or parsley)
  • 20 g of finely chopped pistachios
  • salt to taste
  • ground pepper to taste
  • lemon juice to taste
  • 1 tablespoon of olive oil
  • 1 red onion
  • 200 g of unflavored cottage cheese
  • 300 g of beetroot
  • 350 g short pasta (fusilli, penne)


Peel the beetroot and onion and cut them into quarters. Season the vegetables with salt and pepper to taste, add 1 tablespoon of oil and bake until the beet is soft. At 190 °C, it takes about 50 minutes. Meanwhile, cook the pasta in salted water according to the instructions until al dente. Then drain them (at the same time, set aside approx. 4 ladles of pasta water).

Let the baked vegetables cool a little and put them in a blender. Add cottage cheese, lemon juice and about 2 ladles of pasta water. Mix everything together until smooth. Mix the sauce prepared in this way with the cooked pasta. If necessary, add more pasta water. When we are done, we can serve. Decorate the pasta plate with chopped pistachios and herbs.

Used sources