Blender Beet Pasta Sauce with Walnuts

This creamy beet and walnut pasta sauce is made entirely in a blender! Vibrant in color, quick, and perfect for tossing with hot pasta, this sauce is great for make-ahead meals.

Some recipes are so simple yet result in stunning dishes. This vibrant magenta beet pasta sauce is a perfect example. Sweet, earthy beets blend with toasted walnuts and parmesan to create a creamy sauce that can go head-to-head with any traditional pasta topping. Just put everything into a high-powered blender, and in minutes, you’ll have a plate that looks straight out of a restaurant kitchen. And if you have some beets leftover, don't miss out on my air fryer beet chips.

I would be lying if this didn't beat my turkey bolognese recipe. While that bolognese requires patience and slow simmering, this creamy beet sauce gives equally satisfying results with zero cooking time. The unexpected combination of sweet beets and nutty walnuts creates a flavor profile that's perfect for those nights when I want something special without the usual time investment.

The first time I served this, my daughter was squealing and jumping around. She probably never thought that a bright pink-violet pasta, as she calls it, can taste good. Good thing she can be adventurous as much as she is picky, she loved each bite of the pasta.

Its time-saving benefits have made it a regular in our rotation. I can make it while the pasta water comes to a boil, and it stores well in the refrigerator for several days. It thins perfectly with a splash of pasta cooking water when reheated, making it perfect for meal prep or quick weeknight dinners. The vibrant color never fails to brighten up our dinner table.

If you're looking to add more vegetables to your family's diet in a completely new way or simply want a new sauce to try with minimal effort and no trial-and-error, this beet pasta sauce is perfect for you.

Ingredients

Pre-cooked beets – The base of this sauce, beets add a smooth, earthy flavor with a slight sweetness. I’ve used both raw and pre-cooked beets, but pre-cooked beets save time and maintain a rich, deep flavor.

Toasted walnuts – These add a crunchy texture and a slightly bitter, nutty taste that balances the sweetness of the beets. I usually toast them myself to bring out their full flavor, but store-bought toasted walnuts work just fine.

Parmesan cheese – A salty, umami-packed addition that enhances the richness of the sauce. I always use freshly grated Parmesan for a smoother texture, but pre-grated can also be used.

Garlic – Fresh garlic is key for the savory depth to the sauce. I’ve experimented with garlic powder, but fresh garlic gives a more robust flavor.

Olive oil – Helps emulsify the sauce and gives it a smooth, rich texture. I prefer olive oil for its fruity flavor, but avocado oil works as a lighter option.

Heavy cream – Adds richness and helps create a creamy consistency. If I’m looking for a lighter version, I’ve substituted it with a plant-based cream, but the heavy cream gives the sauce its signature velvety texture.

Balsamic vinegar – Adds a tangy, slightly sweet note that balances the richness of the sauce. I’ve used red wine vinegar as a substitute in the past, but balsamic vinegar has a unique depth.

Honey – Gives sweetness to balance the acidity of the vinegar. I usually use raw honey, but any variety works. The honey enhances the earthy flavor of the beets without being overpowering.

Pasta – The base for the sauce, allowing the creamy, earthy flavors to coat each strand. I prefer whole wheat pasta for added fiber, but any type of pasta will work well.

See the recipe card for exact quantities.

Step-by-step Instructions

This blender beet pasta sauce with walnuts is a vibrant and creamy option that’s perfect for adding a fresh twist to your pasta. Packed with earthy beets, crunchy walnuts, and a touch of tangy balsamic vinegar, this sauce is rich, flavorful, and easy to make. 

Prepare the Beets

Start by patting the cooked beets dry with paper towels. This removes any excess moisture, ensuring that the sauce isn't too watery. It’s important to get rid of the moisture so the sauce stays thick and creamy.

Blend the Sauce

In a high-powered blender, combine the beets, toasted walnuts, parmesan cheese, garlic, olive oil, heavy cream, balsamic vinegar, honey, lemon zest, salt, and pepper. Start blending on a low speed to avoid splashing, and gradually increase to high speed. Blend for several minutes, until the mixture is completely smooth and creamy. If you find the sauce too thick, add a small amount of pasta water to loosen it up.

Adjust Consistency and Seasoning

Once the sauce is smooth, gradually add pasta water, a little at a time, until you reach your desired sauce consistency. The pasta water helps to thin the sauce while adding a bit of starch, which helps it adhere to the pasta. Taste the sauce and adjust the seasoning, adding more salt, pepper, or lemon zest if necessary.

Toss with Pasta

Cook the pasta according to the package instructions. Once it’s ready, toss it with the freshly made beet sauce. If the sauce feels too thick after tossing, you can add more pasta water to loosen it up to your preferred texture.

Garnish and Serve

Once the pasta is well coated with the sauce, serve it immediately. Top with optional garnishes like fresh herbs, extra parmesan, or a handful of crushed walnuts for added texture and flavor. Enjoy the vibrant, creamy pasta while it's still hot!

Storage

For leftovers, store the beet pasta sauce in an airtight container in the refrigerator for up to 4 days. The sauce can also be made ahead and stored in the fridge, allowing the flavors to develop further. When storing leftover pasta with the sauce, the texture may change slightly, as the pasta will absorb more of the sauce. To reheat, add a splash of pasta water to bring back some of the creaminess and adjust the texture as needed.

Recipe