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Beet Pasta Sauce
Recipe Intro From cleaneatsbytay

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Packing some beet pasta with veggies to have at the airport later for dinner. This beet sauce has quickly become my favorite, and I made sure to prep some extra for my mom to enjoy this next week when I’m not here to cook for her. -@cleaneatsbytay


Serves 4


1 lb. pasta
3 medium beets, peeled and diced into small cubes
3-4 tbsp unsweetened almond milk (can sub for coconut milk or other nut milk)
2 tsp olive oil
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp fresh thyme


Preheat oven to 400°F. 

After your beets have been peeled and diced, wrap in aluminum foil, place on a baking sheet, and roast until they can be easily pierced with a knife, about 50 minutes to 1 hour. 

Cook pasta according to package directions.

When beets have finished cooking, let cool completely.  Add them to the bowl of a food processor along with almond milk, olive oil, garlic salt, dried basil, and fresh thyme. Pulse until smooth.

Toss with pasta and serve immediately.