Beetroot Marinara Pasta

Ten year old me would have turned her nose up SO high at this if you told her this was predominantly made from beetroot. But oh boy, oh boy, how times have changed!


It’s amazing what happens when you grow up. Things can change at the drop of a hat, and when I first began cooking, I was experimenting only small amounts, not really stepping outside my comfort zone with food. Essentially, I was just working with what I knew.

But look at me now! Cooking with beetroot, and pumpkin, and eating way more sweets and chocolates than I ever did as a kid, just to name a few differences. Strange, huh?



But back to the experimenting, which is exactly what this was, an experiment. The conversation (with myself) went a little something like this: “Oh, we have beetroots that need using.. But I’m craving pasta.. But I already have a beetroot pasta recipe.. No, I don’t want that, I want something more tomato based.. How can I make a different beetroot pasta sauce using tomato.. Let’s just roast some beets and see how I go..”

To be fair, that’s how most of my best recipes start! I just go with the flow, and I cannot encourage that type of intuition more. So go with me on this!


Clearly, this isn’t your typical pasta sauce, but it does not lack richness or flavour by any means! It’s just slightly different to your regular marinara sauce, as the main ingredient is roast beetroot. That being said, the beetroot flavour isn’t strong! It’s perfectly balanced, thanks to help of the tomatoes and herbs, so I think even those a bit sceptical about our pinkish friend may even enjoy it. You never know unless you try it, right?!

So I hope you do try it, and even more so, I hope you enjoy it! And I hope you show me how you enjoy it, by tagging me in any photos or reviews… Bonus points if the photo is of you slurping your spaghetti 😉 Happy eating, friends!


Recipe: Beetroot Marinara Pasta
Vegan. Nut Free. Soy Free.
Gluten free when served with GF pasta.
Serves 4

400g diced tomatoes
1/2 cup vegetable stock
340g roasted beetroot
1 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried chilli flakes
Salt + pepper, to taste

200g pasta of choice (gluten free, if needed)

Serving options:
Extra herbs (fresh or dried)
Vegan parmesan cheese
Toasted pinenuts
Vegan garlic bread

  1. Cook the pasta according to packet directions. Meanwhile, blend all the sauce ingredients together until smooth.
  2. Rinse and drain the pasta, add to bowls, and top with a few dollops of sauce! Top with any extras if desired, sit down, stir through, and enjoy!