Experience the vibrant flavors of Italy with this Creamy Italian Roasted Beetroot Bucatini.

This dish combines the earthy sweetness of roasted beetroots with a rich, creamy sauce that coats tender pasta.

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Topped with crispy garlic breadcrumbs and crumbled feta, it’s a delightful and visually stunning meal that’s both comforting and elegant.

Perfect for a special dinner or a cozy weeknight treat, this recipe is sure to impress and satisfy.

Ingredients:

• 13 oz (380g) bucatini, spaghetti, or linguine
• 1.5 oz (40g) feta cheese, crumbled (for serving)

For the Beetroot Sauce:

• 1 large beetroot (with stems and leaves)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced or crushed
• 1 tablespoon chopped parsley stems
• 1 tablespoon chopped fresh basil stems (reserve leaves for garnish)
• 4 tablespoons nutritional yeast
• Juice of 1/2 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup (70ml) oat milk

For the Crispy Garlic Breadcrumbs:

• 1 tablespoon olive oil
• 1 garlic clove, grated or thinly sliced
• 1/3 cup (50g) breadcrumbs (from stale bread or store-bought)

Instructions:

Step 1: Prepare the Beetroot Sauce

• Boil a pot of water.
• Add the whole beetroot and cook for 10-15 minutes, or until tender.
• Drain and let it cool for a few minutes.
• Then cut into quarters.In a non-stick skillet over medium heat, heat 1 tablespoon of olive oil.
• Add the chopped onion, minced garlic, parsley stems, and basil stems.
• Cook for 3-5 minutes until fragrant and soft.
• Remove from heat, but keep the skillet without washing it.
• Place the beetroot into a blender or food processor.
• Add the cooked onion mixture, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
• With the blender running, gradually add the oat milk.
• If the sauce is too thick, add a bit more milk until it reaches your desired consistency.

Step 2: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the bucatini and cook according to the package instructions (about 9 minutes) until al dente.
• Reserve 4-5 tablespoons of the pasta water before draining.

Step 3: Make the Crispy Garlic Breadcrumbs

• In a separate skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the garlic and cook for about 1 minute, or until lightly browned.
• Add the breadcrumbs and cook, stirring frequently, for 2-3 minutes until the breadcrumbs are golden and crispy. Set aside.

Step 4: Combine Pasta and Sauce

• In the same skillet used for the onion, add the cooked pasta and beetroot sauce.
• Stir over low-medium heat for about 2 minutes.
• If the sauce is too thick, add some of the reserved pasta water until it reaches your preferred consistency.

Step 5: Serve

• Serve the pasta in bowls or on plates.
• Top with crumbled feta cheese, crispy garlic breadcrumbs, and fresh basil leaves.

FAQs

Can I use a different type of pasta?

Yes, you can substitute bucatini with spaghetti, linguine, or any other pasta of your choice.

Can I make the beetroot sauce ahead of time?

Absolutely! You can prepare the beetroot sauce a day in advance and store it in the refrigerator. Reheat it gently before adding it to the pasta.

Easy Creamy Italian Roasted Beetroot Bucatini

This Creamy Italian Roasted Beetroot Bucatini features al dente pasta tossed in a smooth, vibrant beetroot sauce, topped with crispy garlic breadcrumbs and crumbled feta for a deliciously unique dish.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

• ▢ 13 oz (380g) bucatini, spaghetti, or linguine
• ▢ 1.5 oz (40g) feta cheese crumbled (for serving)

For the Beetroot Sauce:

• ▢ 1 large beetroot (with stems and leaves)
• ▢ 1 tbsp olive oil
• ▢ 1 whole onion chopped
• ▢ 2 garlic cloves minced or crushed
• ▢ 1 tbsp chopped parsley stems
• ▢ 1 tbsp chopped fresh basil stems (reserve leaves for garnish)
• ▢ 4 tbsp nutritional yeast
• ▢ Juice of 1/2 lemon
• ▢ 1 tbsp salt
• ▢ ½ tsp black pepper
• ▢ ⅓ cup (70ml) oat milk

For the Crispy Garlic Breadcrumbs:

• ▢ 1 tbsp olive oil
• ▢ 1 garlic clove, grated or thinly sliced
• ▢ ⅓ cup (50g) breadcrumbs (from stale bread or store-bought)

Instructions

Prepare the Beetroot Sauce

1. Boil a pot of water.

   Add the whole beetroot and cook for 10-15 minutes, or until tender.

   Drain and let it cool for a few minutes.

   Then cut into quarters.In a non-stick skillet over medium heat, heat 1 tablespoon of olive oil.

   Add the chopped onion, minced garlic, parsley stems, and basil stems.

   Cook for 3-5 minutes until fragrant and soft.

   Remove from heat, but keep the skillet without washing it.

   Place the beetroot into a blender or food processor.

   Add the cooked onion mixture, nutritional yeast, lemon juice, salt, and pepper.

   Blend until smooth.

   With the blender running, gradually add the oat milk.

   If the sauce is too thick, add a bit more milk until it reaches your desired consistency.

Cook the Pasta

1. Bring a large pot of salted water to a boil.

   Add the bucatini and cook according to the package instructions (about 9 minutes) until al dente.

   Reserve 4-5 tablespoons of the pasta water before draining.

Make the Crispy Garlic Breadcrumbs

1. In a separate skillet, heat 1 tablespoon of olive oil over medium heat.

   Add the garlic and cook for about 1 minute, or until lightly browned.

   Add the breadcrumbs and cook, stirring frequently, for 2-3 minutes until the breadcrumbs are golden and crispy.

   Set aside.

Combine Pasta and Sauce

1. In the same skillet used for the onion, add the cooked pasta and beetroot sauce.

   Stir over low-medium heat for about 2 minutes.

   If the sauce is too thick, add some of the reserved pasta water until it reaches your preferred consistency.

Serve

1. Serve the pasta in bowls or on plates.

   Top with crumbled feta cheese, crispy garlic breadcrumbs, and fresh basil leaves.

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