Roasted Garlic Beet Pasta Recipe

Pink pasta captured social feeds for a reason — it’s as striking as it is delicious. This roasted beet pasta transforms simple roasted beets, garlic, and onion into a silky, creamy sauce by blending them with goat cheese and a touch of starchy pasta water. The result is a gorgeous, flavorful dish that’s perfect for weeknight dinners or when you want something a little showstopping.

The BEST Roasted Beet Pasta (AKA Viral Pink Pasta)

Beets are often relegated to salads, hummus, or smoothies, but they make an unexpectedly brilliant pasta sauce. Roasting concentrates their natural sweetness and softens their texture, and when blended with tangy goat cheese and a splash of pasta water, they create a luxuriously creamy coating for pasta. The sauce has an earthy-sweet depth and an eye-catching color that elevates any plate.

The technique matters: roasting the beets until tender is what gives the sauce its smooth texture and bright flavor. Roasting garlic and onion alongside the beets builds richer, more aromatic flavor. If you want extra guidance on roasting beets in general, look for tips on preparing beets for recipes — roasted beets should be soft and easy to pierce with a fork.

Top Tips

• Choose beets that are firm and deep maroon in color; medium to large beets that are similar in size will roast more evenly.
• Substitute fresh herbs if you don’t have dill — parsley or chives work nicely.
• If you forget to reserve pasta water, plain water or a splash of non-dairy milk can thin the sauce in a pinch.
• Adjust sauce thickness by the amount of starchy pasta water you add — less for thicker, more for thinner.

Everything You Need

• Beets: Two medium or large fresh beets are ideal. Similar sizes roast more uniformly.
• Garlic & onion: Roasting a whole head of garlic and a portion of white onion along with the beets adds sweetness and depth.
• Pasta: Bucatini or another long noodle is perfect for this sauce because it clings well, but any pasta you enjoy will work.
• Goat cheese: Adds tang and creaminess; split the amount so you can finish the dish with a fresh crumble on top.
• Pistachios: Roasted, salted pistachios add texture and a slightly savory contrast to the sweet beets.
• Fresh dill and lemon zest: Brightness from lemon zest and the herbaceous lift from dill complete the flavor profile.

How to Make Roasted Beet Pasta

Preheat Oven

Preheat the oven to 400ºF (about 200ºC). Prepare two sheets of tin foil: one for the beets and one for the garlic and onion.

Wrap the Vegetables

Place the quartered beets on a piece of foil, drizzle with 2 teaspoons of olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Seal the foil tightly so steam stays inside.

On the second piece of foil, place a head of garlic and the quartered white onion. Drizzle with 2 teaspoons olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Seal.

Roast the Beets, Garlic, and Onion

Place both foil packets on a baking sheet and roast for 30–40 minutes, or until the beets are easily pierced with a fork and the garlic cloves are soft. Roast time depends on beet size—larger beets need more time.

Cook the Pasta

While the veggies roast, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of starchy pasta water before draining. Set pasta aside.

Peel and Blend

When the vegetables are cool enough to handle, peel the beets and squeeze the roasted garlic cloves out of their skins. Transfer the beets, roasted onion, and garlic to a high-speed blender.

Add the remaining olive oil, about 2 ounces of goat cheese, the remaining salt, and 3–4 tablespoons of the reserved starchy pasta water. Blend until smooth, adding more pasta water as needed to reach your desired consistency. Taste and adjust seasoning.

Toss Pasta and Sauce

If the sauce is warm, combine it with the cooked pasta in a large bowl and toss until evenly coated. If it has cooled, gently warm the sauce in a saucepan over medium heat before combining with the pasta.

Finish and Serve

Top the pasta with the remaining crumbled goat cheese, chopped roasted pistachios, chopped fresh dill, lemon zest, and a sprinkle of flaky sea salt. Serve immediately and enjoy.

Storage

Allow leftovers to cool completely, then store in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove over low heat, adding a splash of pasta water if needed to loosen the sauce.

Can You Freeze the Beet Pasta Sauce?

Yes. This beet sauce freezes well; portion it into silicone molds or freezer-safe containers and keep it for up to three months. Thaw in the refrigerator overnight and reheat gently before combining with pasta.

Ingredients

• 2 medium/large beets, ends removed and cut into fourths
• 1 head garlic
• ¼ large white onion
• 1.5 tablespoons olive oil, divided
• 16 oz bucatini pasta (or pasta of choice)
• 1 cup starchy pasta water reserved
• 4 oz plain goat cheese, divided
• 2 teaspoons kosher salt, divided
• ½ cup roasted, salted pistachios
• 2 tablespoons fresh chopped dill
• 1 tablespoon lemon zest
• ½ teaspoon flaky sea salt, for finishing

Instructions (Condensed)

1. Preheat oven to 400ºF. Prepare two foil packets: one for beets, one for garlic and onion, each with a drizzle of olive oil and a pinch of salt and pepper.
2. Roast both packets on a baking sheet for 30–40 minutes until beets are tender and garlic is soft.
3. Cook pasta in salted water until al dente and reserve 1 cup of pasta water before draining.
4. Peel the roasted beets, squeeze roasted garlic from its skins, and place beets, roasted onion, and garlic in a blender.
5. Add remaining olive oil, 2 oz goat cheese, remaining salt, and 3–4 tablespoons starchy pasta water; blend until smooth, adjusting water for desired consistency.
6. Toss sauce with pasta, warm if necessary, then finish with remaining goat cheese, pistachios, dill, lemon zest, and flaky sea salt. Serve immediately.

Tips & Notes

• Roasting beets in foil helps them stay moist and reduces cook time.
• Roast time varies by beet size and oven—test for doneness with a fork.
• Using canned or pre-roasted beets may produce a duller color and milder flavor than fresh roasted beets.
• Adjust the final texture of the sauce by the amount of reserved pasta water you add.

Nutrition (Per Serving, Approx.)

Calories: 651 kcal; Carbohydrates: 94 g; Protein: 24 g; Fat: 20 g; Fiber: 7 g; Sugar: 8 g. Nutrition values are estimates and should be used as a guideline only.

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