I didn’t mean to fall in love with a pasta the colour of bubblegum—but here we are. I made this creamy beetroot pasta on a total whim, midweek, when I had exactly 45 minutes between errands and existential dread. I had roasted beets leftover from something I can’t even remember (salad? snack? who knows), and a half tub of cottage cheese that needed a job. That, plus a bag of bowties and garlic. Boom—dinner.
And let me tell you, I didn’t expect it to be this good. Like, it looked a bit wild going in—hot pink sauce, cottage cheese, garlic oil—but somehow, when it all came together… it just worked. Creamy, earthy, salty, a little nutty from the Parmesan. Comforting without being heavy. Like mac and cheese’s artsy cousin who reads poetry and smells like lavender and garlic. My partner took one bite and said, “Wait, what is this? Is this healthy?” which is probably the best compliment I’ve had all year.
Why You’ll Love It
- That colour. Like edible velvet.
- 15–20 minutes from start to pink pasta heaven
- Uses up leftover beets and weird fridge bits
- You can make it dairy or dairy-free—totally flexible
- Feels rich but isn’t heavy at all
- Weirdly addictive. You’ll keep “tasting” it until it’s gone.
Ingredients
- 1 lb (450g) pasta – bowtie, penne, linguine, whatever you’ve got
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced (or 1 tsp garlic powder if you’re tired)
- 6–8 oz cooked beetroot (roasted is best, but honestly, any kind works)
- 1 cup cottage cheese (reduced-fat is fine)
- ⅔ cup grated Parmesan (plus more to serve)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- Chopped parsley, optional but pretty
How to Make It
Boil your pasta:
Get a big pot of salted water going. Cook your pasta until al dente or a little softer if that’s your vibe. Reserve a cup of pasta water, then drain it.
Toast the garlic, gently:
In a small pan, heat olive oil over medium-low. Add sliced garlic and let it slowly turn golden—1–2 minutes max. Set it aside. Don’t burn it. (Or use garlic powder and skip this bit. No shame.)
Blend your pink dream:
Toss the cooked beet, cottage cheese, Parmesan, salt, pepper, ½ cup of the pasta water, and the garlicky oil into a blender. Blitz until smooth and creamy. Adjust seasoning if needed—sometimes I add a squeeze of lemon if it feels flat.
Bring it all together:
Pour the sauce over your hot drained pasta. Stir to coat. If it thickens too much, just splash in a bit more pasta water until it’s glossy and silky.
Serve with flair (or not):
Top with more Parmesan, chopped parsley, and maybe a crack of pepper. It’s dramatic enough already, but garnish if you’re feeling fancy.
Common Mistakes and How to Dodge Them
Why is my sauce gritty?
Your beet might be undercooked or your blender wasn’t quite up to it. Blend longer or strain if needed. Or add a splash more pasta water to smooth it out.
It tastes earthy, like… too earthy.
Try roasting your beets next time—makes a big difference. Or add lemon juice to brighten it up. Salt also helps.
It’s too thick. Help.
Add more pasta water. Seriously, don’t be shy with it. It’s like magic lube for sauce.
Forgot the garlic?
Use a bit of garlic powder and pretend it was intentional. Still delicious.
Storage and Reheating
Fridge: Keeps 4–5 days in an airtight container.
Freezer: You can freeze the sauce on its own, but I wouldn’t freeze the mixed pasta. Gets mushy.
Microwave: Totally works. Add a splash of water, stir halfway through, and you’re golden.
Stovetop: Reheat with a bit of olive oil or pasta water. Stir slowly. Let it come back to life gently.
Frequently Asked Questions
Can I use canned beets?
Yes, in a pinch. Drain them well. Roasted has better flavour, but we’re not judging.
Is this dish vegetarian?
Yes, if your Parmesan is veggie-friendly. Otherwise, just use a veg-based hard cheese.
Can I use ricotta instead of cottage cheese?
Absolutely. It makes it a bit richer and silkier. Both work beautifully.
What pasta shape is best?
Whatever you love. I’ve used farfalle, penne, and linguine and all were fab.
Nutrition Facts (Per Serving)
- Calories: 410
- Fat: 9g
- Carbs: 62g
- Protein: 18g
- Sodium: 665mg
- Sugar: 5g
Jamie Oliver Beetroot Pasta
Description
A creamy, dreamy, vibrantly pink pasta made with roasted beets, cottage cheese, and garlic—comfort food that’s as pretty as it is satisfying.
Ingredients
Instructions
- Cook pasta in salted water. Save 1 cup water, then drain.
- Toast garlic in olive oil until golden, or skip and use garlic powder.
- Blend beet, cheese, salt, pepper, oil, garlic, and ½ cup pasta water.
- Toss hot pasta with sauce. Add more water if needed.
- Serve with extra cheese and herbs.
Notes
- Roasting your beets = better colour and flavour.
- No blender? Try a food processor or mash everything thoroughly.
- Ricotta works instead of cottage cheese.
- Add lemon if the flavour needs brightening.