The vibrant pink hue of this viral TikTok Beet Pasta Sauce is all-natural and super flavorful thanks to fresh roasted beets! Paired with perfectly al dente fettuccine pasta, rich goat cheese, crunchy pistachios, and hand torn fresh basil leaves, this easy noodle dish is worth the hype.
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Like a lot of people, I started using TikTok a while ago. It’s easy to get sucked in over there, but it’s a fun social media app with a lot of really great content, many of which are food creators.
It’s a great place to discover new dishes, although I’m sometimes let down by recipes that go viral there and look good but disappoint in real life. So I decided to share some of my favorite viral TikTok recipes that I have tried and tested myself, like TikTok Cookie Croissants, TikTok Cinnamon Rolls, and this vibrant and delicious pasta!
This delicious bowl of beet and goat cheese pasta is one of those recipes! Wishbone Kitchen shared her version of this recipe, which garnered more than 1 million likes on TikTok. Since we love beets at our house, I knew it was one that we had to try.
I super duper loved this shockingly pink pasta recipe. It’s the perfect meatless meal idea for a light lunch or you can serve it with some simple grilled chicken or other protein for a healthy dinner. The pairing of roasted beets and goat cheese is classic, and the added crunch from the toasted pistachios and zing of fresh basil are the perfect combination.
And if you enjoy vegetable-forward pasta recipes, be sure to also try our Roasted Red Pepper Sauce next!
Why We Love This Recipe
- Simple. Rather than making the sauce on the stovetop, you just throw the vegetables into a pan to roast until tender, then toss them in a blender before pouring over the pasta.
- Fresh. This isn’t a heavy pasta sauce loaded with cream and fat. It’s light and bright tasting while being satisfying thanks to the variety of textures and big flavors.
- Colorful. They say to eat the rainbow and this beet pasta recipe certainly has the wow factor thanks to the lovely magenta color.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Beets – You either love them or you hate them. I recommend using fresh beets that you roast yourself for the best results rather than using canned beets.
- Pasta – The viral TikTok version uses rigatoni but we liked it with fettuccine best. Farfalle (bowtie pasta) and even shells or orecchiette would be good too.
- Onion – We’ll roast this in the same pan with the beets for more flavor and depth to our sauce.
- Garlic – No need to mince since they will get blended up with the sauce.
- Parmesan cheese – Use freshly grated parmesan rather than the powdered stuff.
- Pistachios – Roasted, salted pistachios are fantastic with the flavor of the beets and goat cheese with a nice added crunch, but you could sub in pine nuts or walnuts instead. Use whatever you have on hand!
- Goat cheese – The original TikTok version that went viral used soft goat cheese. You can use plain or marinated goat cheese, or switch it our for a similar creamy cheese like ricotta, burrata, or a whipped feta made with feta and cream cheese (see notes).
- Olive oil
- Salt & pepper
- Crushed red pepper flakes
- Fresh herbs – I tossed a few sprigs of fresh thyme onto my veggies before roasting but you could use dry thyme instead. To finish, some hand torn or chiffonaded basil leaves are my favorite, although Wishbone Kitchen used fresh mint leaves on hers.
How to Make Beet Pasta Sauce
- Roast beets, onions, and garlic. Peel and quarter the beets and roughly chop the onion, then throw them together in a large baking dish with the peeled garlic cloves, olive oil, salt, and pepper. Cover the pan with foil, then bake for around 40 minutes until the beets are tender enough to be easily pierced with a knife or fork.
- Cook pasta. Bring a large pot of salted water to a boil, then add the fettuccine noodles. Stir gently to separate the pasta so it doesn’t cook as one big clump. Cook according to the package instructions until al dente, then reserve 1 cup of the starchy pasta water for later and drain the rest.
- Blend. Transfer everything from the pan to a large blender and add ½ cup of the reserved pasta water. Blend well until smooth.
- Combine pasta and sauce. Pour the beet sauce over the drained pasta in the pot that was originally used for cooking the pasta. No sense dirtying another dish! Stir well until the pasta is evenly coated.
- Add parmesan, red pepper flakes, and as much additional pasta water as needed. While the pasta is still hot, add the freshly grated parmesan cheese, tossing everything together until the cheese is melted. Taste and adjust the seasoning or viscosity of the sauce by adding more of the reserved pasta water until you get a nice consistency that you like.
- Plate and serve. Divide the pasta evenly between plates or pasta bowls and sprinkle with chunks of goat cheese, roughly chopped pistachios, torn basil leaves, and additional crushed red pepper flakes.
Recipe FAQ’s
If you want to use golden beets the pasta will taste just as good, but the color won’t be the same vibrant pink color of this version made with red beets.
If you want to make the sauce in advance, it will store in the fridge for 4-5 days in an airtight container and can even be frozen, then thawed and reheated on the stovetop. I don’t recommend combining the sauce and pasta, then freezing as it doesn’t hold up as well. Toss the reheated pasta sauce with the cooked pasta and thin with pasta water before serving for best results.
Sure! If you want to you could brown some Italian sausage in a little olive oil before combining it with the beet sauce and pasta for some added protein. Or serve additional protein on top of the pasta or on the side. Something like Parmesan crusted chicken or a simple pan seared chicken breast would be fantastic.
No sweat. If you accidentally forget to reserve pasta water, you can replace it with some chicken broth or just regular water and a pinch of two of salt. It won’t add quite the same glossy texture, but it will get the job done to finish off your sauce.
Tips for Success
- Make sure the beets are cooked through. If they don’t pierce easily, the beets should be cooked longer or they won’t break down as well for the sauce.
- Don’t forget to reserve some pasta water. The starchy, salted water that is left after cooking pasta not only adds wonderful flavor to pasta dishes but it gives a great silky texture and glossiness that you won’t get just by adding water or broth.
- Make it creamy. For a creamier, richer version, you can add ½ to 1 cup of heavy cream when you combine the beet sauce and the pasta. Cook over medium-low heat for 1-2 minutes until everything is heated through.
What to Serve With Beet Pasta
This makes an excellent course on its own, but pairs well with other elements of a meal like proteins, salads, and other sides. Here are some of our favorites.
- Soft Garlic Parmesan Homemade Breadsticks
- Olive Garden Salad Dressing Recipe
- 15 Minute Pan Seared Salmon
- Pan Seared Scallops
- Pan Seared Lamb Chops
More Pasta Recipes
- Angel Hair Pasta with Shrimp, Tomatoes and Basil
- Cajun Pasta with Sausage and Peppers
- Best Bolognese Sauce Recipe
- Creamy White Chicken Lasagna
- One Pot Bruschetta Chicken Pasta
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
TikTok Beet Pasta Recipe
Ingredients
- 12 ounces beets, peeled and cut into 1-inch wedges (about 3-4 medium beets)
- 1 sweet onion, roughly chopped
- 4 garlic cloves, peeled
- 2 Tablespoons olive oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (16-ounce) package fettuccine or other pasta like bucatini, linguine, rigatoni, or farfalle
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional
- 4 ounces plain goat cheese or whipped feta
- ½ to 3/4 cup roasted & salted pistachios pine nuts, or walnuts, roughly chopped
- 2 Tablespoons torn fresh basil, for garnish
Instructions
- Preheat oven to 425°F. Line a baking dish with parchment paper. Toss together beets, onion, garlic, oil, thyme, salt, and pepper. Cover with foil. Roast for 40 to 45 minutes until beets are tender.12 ounces beets,, 1 sweet onion,, 4 garlic cloves,, 2 Tablespoons olive oil, 1 teaspoon chopped fresh thyme, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- While the beets are roasting, cook pasta in salted water according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining and set aside. Drain pasta and return to the pot.1 (16-ounce) package fettuccine
- When the beets are fork tender, transfer the roasted vegetables to a blender or food processor (affiliate link) along with ½ cup of reserved pasta water. Pulse until the vegetables start to break down, then increase the speed and puree until smooth.
- Combine the beet pasta sauce with the cooked pasta and toss well to coat. Stir in Parmesan cheese and red bell pepper flakes. Add more of the reserved pasta water as needed until the pasta is evenly coated and the sauce is silky, not gummy or thick.½ cup shredded Parmesan cheese, ½ teaspoon red pepper flakes
- Divide the pasta between pasta bowls or plates and dot with chunks of goat cheese. Garnish with a generous amount of chopped pistachios and torn basil leaves. Sprinkle with additional red pepper flakes, to taste.4 ounces plain goat cheese, ½ to ¾ cup roasted & salted pistachios, 2 Tablespoons torn fresh basil,
Notes
- Whipped feta: Combine 4 ounces feta cheese with 1 ½ ounces cream cheese in a food processor. Pulse until fluffy and light.
- Goat cheese: We used plain goat cheese, there are many marinated goat cheese options that would be wonderful with this pasta, if you prefer.
- Make it creamy. For a creamier, richer version, you can add ½ to 1 cup of heavy cream when you combine the beet sauce and the pasta. Cook over medium-low heat for 1-2 minutes until everything is heated through.
- Make-Ahead: The sauce can be made up to 4-5 days ahead and stored in an airtight container in the fridge. Reheat on the stovetop and thin with pasta water before tossing with the cooked pasta and serving.
- Freezing: You can freezing the pasta sauce for up to 2 months. Thaw before reheating on the stovetop and tossing with cooked pasta. I don’t recommend freezing the pasta with the sauce.
