Beetroot Pasta with Yogurt – Quick & Easy!

A vibrant, creamy, and wholesome pasta dish that’s as beautiful as it is delicious. I love how the natural color of beetroot turns the pasta a gorgeous shade of pink while pairing perfectly with tangy yogurt, zesty lemon, and fragrant garlic. It’s simple, elegant, and comes together quickly — perfect for a light but satisfying meal.

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick to make yet feels fancy enough for a dinner to impress. The beets add a subtle earthy sweetness, while the yogurt sauce makes everything creamy without being heavy. The lemon juice brightens the flavor, and the parsley adds freshness that balances the richness. I also love that it’s flexible — I can use regular or plant-based yogurt, and it works beautifully with any pasta shape. Plus, the color makes it a total showstopper on the plate.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢ 5 medium beetroot (5 beets weigh approx. 650 g or 23 oz)
▢ 2–3 tablespoons olive oil
▢ 2 cloves garlic, crushed
▢ 250–300 g spaghetti or other pasta
▢ ½ lemon – juice only
▢ 100 ml natural yogurt – cow’s, goat’s or plant-based
▢ 2 tablespoons chopped parsley + extra to garnish
▢ salt and pepper to taste

Directions

1. I start by washing and trimming the beets, then boiling or roasting them until tender. (Boiling usually takes about 30–40 minutes; roasting about 45 minutes.) Once cooked, I peel and cut them into chunks.
2. While the beets cook, I bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. I reserve about half a cup of pasta water before draining.
3. In a blender or food processor, I add the cooked beet chunks, garlic, lemon juice, yogurt, and 2 tablespoons of olive oil. I blend until smooth and creamy, adding a splash of the reserved pasta water if needed to loosen the sauce.
4. I season the beet sauce with salt and pepper to taste, and if I want a silkier texture, I drizzle in another tablespoon of olive oil.
5. I return the drained pasta to the pot, pour the beet-yogurt sauce over it, and toss until the pasta is evenly coated in that gorgeous pink sauce.
6. I stir in the chopped parsley, plate the pasta, and garnish with extra parsley before serving.

Servings and Timing

This recipe makes 3–4 servings.

• Prep time: 10–15 minutes
• Cook time: 30–40 minutes (depending on how the beets are cooked)
• Total time: approximately 40–50 minutes.

Variations

• I sometimes add a handful of toasted walnuts or pine nuts for extra crunch and flavor.
• For a cheesy version, I stir in a spoonful of grated Parmesan (or a vegan alternative).
• I like to add a pinch of chili flakes for a little heat.
• To make it extra creamy, I replace some of the yogurt with a spoonful of cream cheese or ricotta.
• For a lighter meal, I use spiralized zucchini (“zoodles”) instead of pasta.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since the sauce contains yogurt, I don’t freeze it. To reheat, I warm it gently in a pan over low heat with a splash of water or milk, stirring constantly to prevent the yogurt from separating. It’s best served warm, not hot.

FAQs

Can I use pre-cooked or vacuum-packed beets?

Yes — they work perfectly and save time. I just make sure they’re unsweetened and unflavored before blending them into the sauce.

Do I need to peel the beets?

Yes, I peel them after cooking for the smoothest texture and brightest color. The skins can be a bit tough and earthy in flavor.

Can I make this recipe vegan?

Absolutely — I use plant-based yogurt (like coconut, soy, or almond yogurt) and vegan pasta for a completely vegan version.

What type of pasta works best?

I like spaghetti, but fettuccine, penne, or fusilli all hold the sauce beautifully. The pink color looks great on any shape!

How do I make the sauce creamier?

I blend the sauce longer and add a touch more yogurt or olive oil until it reaches the creamy texture I like.

Can I roast the beets instead of boiling them?

Yes — roasting deepens the flavor and makes the sauce slightly sweeter. I wrap them in foil with a drizzle of oil and roast at 400°F (200°C) for about 45 minutes until tender.

How do I prevent the sauce from curdling when reheating?

I heat it slowly over low heat and add a splash of liquid (milk or pasta water) to keep the yogurt from separating. I never let it boil.

Can I make the sauce ahead of time?

Yes — I prepare the beet sauce up to a day in advance and store it in the fridge. When ready to serve, I gently reheat and toss with freshly cooked pasta.

Is this dish good cold?

Yes, it makes a lovely cold pasta salad. I chill the pasta and toss it with the sauce right before serving for a refreshing meal.

Can I add greens or other vegetables?

Definitely — I sometimes stir in sautéed spinach, kale, or peas for added color and nutrients.

Conclusion

This Beetroot Pasta with Yogurt is one of my go-to quick meals when I crave something both healthy and beautiful. The creamy beet sauce, zesty lemon, and hint of garlic come together in a dish that feels gourmet but takes minimal effort. I love how vibrant it looks and how refreshing yet comforting it tastes — a perfect balance of color, nutrition, and flavor in every bite.

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