Go Back
+ servings
pasta colored red with beet juice being twirled on a fork
Print Pin
5 from 4 votes

How to Color Pasta with Juice

Learn how to color pasta with juice and save both time and big bucks... and also make your pasta dish more beautiful and fun!
Course:Main Course
Keywords:beet pasta, how to color pasta, pasta juice
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 people
Calories509 kcal
Cost U$ 2.00 per person


  • blender
  • pan
  • strainer


  • 5 medium beets washed, peeled, and cut into chunks
  • quarts water divided
  • 1 tablespoons salt plus more to sprinkle
  • 1/2 pound store-bought dry pasta of your choice
  • 1 teaspoon white vinegar to intensify and freshen the color


  • First, make the beet juice. Blend beet chunks and 1½ quarts of water in a blender until smooth. Strain juice and discard beet pulp. Reserve the beet liquid/juice.
    A metal pot with red beet juice
  • In a medium to large pot, bring the remaining 3 quarts of water and 1 Tablespoon of salt to a boil. Add pasta and cook for about 2-3 minutes or until bendable. At the same time pasta is cooking, bring 4 cups (or 1 quart) of the reserved beet juice, a sprinkle of salt, and vinegar to a boil over medium high heat in a large sauté pan.
  • Using tongs or a pasta strainer, lift out partially cooked pasta from the pot and place in the sauté pan with the boiling juice. Cook pasta until al dente, stirring frequently, over medium-high heat. You may need to add another cup or two (or 1/4 to 1/2 quart) of the remaining beet juice to finish cooking the pasta. Once pasta is cooked, strain.
  • You can sauté colored, strained pasta with oil and/or butter, garlic, herbs, cheese, and pretty much anything else that you want.
    pasta colored red with beet juice being twirled on a fork

Recipe Notes

  • OTHER JUICES: You can use red cabbage, spinach or any other leaf vegetable, bell pepper, carrots (although color won't be vibrant. Definitely, not a fave ingredient to color pasta), etc to color pasta. The most important thing is to use a concentrated vegetable juice to achieve a vibrant color.
  • STORAGE: Store leftovers in an airtight container for up to 3 days. Freeze pasta al dente for up to one month! 


Calories: 509kcal | Carbohydrates: 104g | Protein: 18g | Fat: 2g | Sodium: 3761mg | Potassium: 919mg | Fiber: 9g | Sugar: 17g | Vitamin A: 68IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.