Beet Pasta Sauce

Ingredients

• 2 cups uncooked pasta
• 1 large or 2 small beets, peeled and chopped
• ⅓ cup feta (or paneer)
• 2–3 garlic cloves, chopped
• 2 tsp olive oil
• 1 tbsp lemon juice
• ½ tsp salt & pepper
• Fresh basil or cilantro (for garnish)

Optional: Use pre‑cooked beets to save time.

Instructions

1. Cook the Beets: Toss chopped beets and garlic with olive oil and salt. Wrap in foil and roast at 400°F for 25–30 minutes until tender.
2. Cook the Pasta: Boil pasta in salted water until al dente. Drain and reserve ½ cup pasta water.
3. Blend the Sauce: Blend roasted beets, garlic, feta/paneer, lemon juice, seasoning, and some pasta water until smooth. (Add salt only if using paneer.)
4. Combine: Add sauce to pasta, toss with black pepper, and loosen with extra pasta water if needed.
5. Garnish with crumbled feta and herbs.

Storage

Refrigerate 1–2 days. Reheat with a splash of water.