Roasted Beet Pasta Sauce with Spaghetti
This roasted beet pasta sauce is the perfect versatile pesto for pasta, hummus, marinades, and alone with crackers! In this recipe, we will make the sauce with spaghetti and leftover beet greens!
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Pasta
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 lb beets (preferably red), trimmed and rinsed (if you have the stems, save the greens!)
- 16 oz whole wheat pasta
- 1 cup reserved pasta water from boiling
- 6 tablespoons olive oil
- 1/4 cup pumpkin seeds, unsalted
- 1-2 tablespoons fresh sage or thyme
- 3-4 garlic cloves
- 1/4 cup parmesan cheese, grated
- 1/4 teaspoon salt
- 2-4 cups (loosely packed) beet greens or other mixed greens
Instructions
- Preheat oven to 400 degrees Fahrenheit. Pierce the beets with a paring knife or fork a few times each. Wrap whole beets in foil and place on a baking sheet. Cook for 45 minutes to an hour or until tender in the center (you should be able to easily press with a fork). Set aside to cool.
- Heat a large pot of water to boiling and cook the pasta per package instructions. Turn off the heat and drain the pasta while reserving one cup of the pasta water.
- Once the beets are cool to touch, rub the beet with the foil or a dish towel (see notes) to peel off the skin. Chop the beets and set aside.
- Transfer the beets, 1/4 cup olive oil, 3 tablespoons pumpkin seeds, garlic, sage, cheese, and salt to a large food processor and blend until a creamy consistency is achieved (see Notes). Set the pesto aside.
- Heat the remaining olive oil in a large non-stick pan or skillet on medium-high heat. Saute the remaining pumpkin seeds for 1-3 minutes. Add the greens and cook until wilted, 3-5 minutes. Turn off the heat.
- Transfer the pasta to the pan. Add the beet pesto (a large spoonful at a time) and stir to combine making sure the pasta gets evenly coated with the pesto, pumpkin seeds, and greens. Add in as much pesto to your liking (you will have extra). Use as much of the reserved pasta water as you prefer to thin out the pesto. You will have leftover pesto see Notes.
- Top with additional cheese and pumpkin seeds, optional.
Notes
When peeling the beets with a towel, use an old towel that you don't mind getting stained.
A high-powered blender can be used in small batches if a food processor is not available.
Leftover pesto can be stored in the refrigerator in an air tight container for up to 3 days or stored in the freezer for 3-6 months.
Find it online: https://onehungrybunny.com/roasted-beet-pasta-sauce/
