Beetroot pasta with yogurt – quick & easy!

A handful of ingredients are all you need to make this quick & easy beetroot pasta. Its delicious flavour & vibrant colour make it a family favourite!

We get a weekly organic vegetable box delivered. I never know what will be in it, which is generally a source of surprise and delight but can occasionally be more of a challenge.

A while ago a friend and I were comparing the contents of our veg boxes – check out our rock ‘n’ roll lifestyle!! – and the thrill of working out what to do with that mystery vegetable you’ve never seen before (claytonia, anyone?) or the third cauliflower in as many weeks.

Grated beetroot in a pan.

Feel the beet

Our vegetable box has been providing an excess of beetroot recently. It’s a locally grown winter staple veg, so it isn’t too surprising that we’ve been getting a lot of it. That said, we’ve got roasted beets and beetroot risotto coming out of our ears, so it was time to think of something new.

Realising that I hadn’t made this fast, super-tasty beetroot pasta in ages, I put it on the menu. It only takes about 30 minutes – probably less if you don’t also have to deal with an overtired child while you’re making it… 

lemon and parsley on a chopping board.

Mood altering substance?

My daughter Kipper is a big fan of this beetroot pasta. In fact, she loves beetroot in almost any form. Possibly because of its vibrant magenta colour, which turns dinner technicolour. And possibly because it’s just very delicious! A few mouthfuls of beetroot pasta and she was transformed from grumpy and hangry to sweetness and light. 

Beetroot pasta on a fork.

I’d been hoping for leftovers but we were all starving and had seconds. Definitely a ringing endorsement for glorious beetroot pasta. 

A handful of ingredients are all you need to make this quick & easy beetroot pasta. Its delicious flavour & vibrant colour make it a family favourite!

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Beetroot pasta - quick & easy

Course Appetizer, Main Course
Cuisine European, Italian
Keyword beet, beetroot, lemon, pasta, yogurt
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 398kcal
Author Helen


  • 2-3 tbsp olive oil
  • 5 medium beetroot (approx. 650g)
  • 2 cloves garlic, crushed
  • ½ lemon - juice only
  • 100 ml natural yogurt - cow's, goat's or plant-based (6-7 tbsp)
  • 2 tbsp chopped parsley + extra to garnish
  • salt and pepper to taste
  • 250-300 g spaghetti or other pasta (approx. 9-10½ oz.)


  • Peel and finely grate the beetroots - I do this in the food processor for speed but you can also do it by hand using a box grater.
  • Heat the olive oil in a large sauté pan, over a low-medium flame. Add the grated beetroot and the crushed garlic and cook, stirring occasionally, for about 10 minutes until softened.
  • Meanwhile, cook the spaghetti in boiling water, according to the instructions on the packet. Drain thoroughly once cooked.
  • Squeeze the lemon juice into the beetroot, stir and remove from the heat. Add the yogurt and chopped parsley and mix well to combine. Taste and adjust the seasoning if necessary.
  • Toss the beetroot mixture with the cooked spaghetti and serve, sprinkled with a little extra parsley.


This beetroot pasta is also delicious with a little crumbled goat's cheese sprinkled over.
Approx. per serving: 398 calories, 9g fat, 13g protein, 67g carbs

Other quick pasta recipes you might enjoy include creamy smoked salmon pasta with peas, quick courgette and cherry tomato pasta with feta and gooey wild mushroom and spinach one-pot pasta dinner.

Beetroot pasta.

A version of this recipe was first published here on January 24, 2014.


  1. What a fabulous colour that pasta is. I adore beetroot and would love to tuck in. Sadly, CT who is the unfussiest person I know when it comes to food, doesn’t like beetroot. I keep trying with heavily spiced curries and the like, but he eats it so reluctantly and with so little enjoyment, that I now take pity on him and only cook it up for myself.

    If you’d been gardening as long as we have you’d know claytonia or winter purslane as we call it. It’s a good one to grow over the winter as it’s quite hardy.

  2. What a wonderful colour. I’m a bit fan of beetroot but have never thought to serve it with pasta. I’ll have to change that!

  3. Love beetroot too and this is a different way of enjoying it, so definitely one for me to try. Bookmarking! 🙂

    • Thanks Kavey. We’re big beetroot fans too but it’s easy to get into a rut of always eating it the same way. This is a lovely and different way to try – I hope you enjoy it!

  4. This sounds great, I love beetroot and what a fantastic colour it gives to the finished dish!

  5. Love this recipe! It was so easy and had so much flavor! I’ll be making it again for sure!

  6. Love the color and the idea of beetroot pasta. So delicious.

  7. I love everything beetroot and this was no exception! I used Sheep’s yoghurt and it was simply delicious. So good!

  8. I’m a big beetroot fan, sadly I’m the only one in my house who loves it 🙁 I’ve never tried anything like this though, I’m intrigued, and I can’t wait to try it!

  9. Bintu | Recipes From A Pantry

    We love beetroot and we love pasta in our house so definitely going to give this a go. Love how vibrant the colour is!

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