Pink Pasta Beet Cream

The first time I made this pink pasta, my kitchen looked like a crime scene. Beet juice everywhere, stains on my apron I thought would never come out. But one taste of that silky, vibrant sauce and I didnt care a bit about the mess.

I served this at a friends birthday dinner last spring, and her five-year-old daughter took one look and declared it princess pasta. She asked for seconds, then thirds, and I knew this recipe had earned its permanent spot in my rotation.

Ingredients

• 2 medium beets, peeled and diced: Roasting concentrates their natural sweetness and gives that gorgeous pink hue
• 2 cloves garlic: Whole roasted cloves become mellow and creamy when blended
• 1 small shallot, peeled and quartered: Adds a subtle onion sweetness without being overpowering
• 350 g (12 oz) penne or pasta of choice: The ridges catch the sauce beautifully, but any shape works
• 120 ml (1/2 cup) heavy cream: Creates that velvety restaurant-style texture we all crave
• 60 g (1/2 cup) grated Parmesan cheese: Salty and nutty, it balances the earthy beets perfectly
• 2 tbsp unsalted butter: Finishes the sauce with glossy richness
• 2 tbsp olive oil: Use half for roasting, half for the sauce
• 1/2 tsp salt, plus more to taste: Beets need salt to pop, so dont be shy
• 1/4 tsp black pepper: Freshly ground makes all the difference here
• 1/4 tsp dried thyme (optional): Adds an earthy note that plays nicely with beets
• Pinch of nutmeg (optional): A secret ingredient that makes the sauce taste professionally developed
• Fresh basil leaves: For that pop of green and fresh contrast
• Extra Parmesan cheese: Because you can never have too much

Instructions

Roast the beets:

Preheat your oven to 200°C (400°F). Toss the diced beets, garlic, and shallot with 1 tablespoon olive oil and a pinch of salt. Spread everything on a baking sheet and roast for 25 to 30 minutes until the beets are tender enough to easily pierce with a fork.

Cook the pasta:

While the vegetables roast, bring a large pot of salted water to a boil. Cook your pasta until al dente according to the package directions. Before draining, scoop out and reserve about 1/2 cup of that starchy pasta water, then drain the rest.

Make the magic sauce:

Add those gorgeous roasted beets, garlic, shallot, heavy cream, butter, Parmesan, remaining olive oil, black pepper, thyme, and nutmeg to your blender. Blend until completely smooth and creamy. If the sauce seems too thick, splash in some of that reserved pasta water until it reaches the perfect consistency.

Bring it all together:

Return the pasta to the pot you cooked it in. Pour that vibrant pink sauce over the pasta and toss gently over low heat until every piece is evenly coated and warmed through. Add more pasta water if needed, taste and adjust the salt, then serve immediately.

Finish with flair:

Plate the pasta and scatter fresh basil leaves on top along with an extra sprinkle of Parmesan. The contrast of green against that shocking pink sauce makes it look like something from a fancy Italian restaurant.

Pin it

My sister-in-law requested this for her anniversary dinner, calling it the most romantic pasta shes ever seen. Sometimes food is about love in unexpected colors.

Make It Your Own

Ive started adding a handful of arugula to the blender sometimes, which gives the sauce a peppery kick and turns the color more coral. A roasted red pepper works beautifully too, especially if you want to tone down the earthiness of the beets.

Pairing Suggestions

A crisp white wine like Sauvignon Blanc cuts through the creaminess perfectly. For something different, try a dry rosé, the color match feels intentional and the acidity balances the rich sauce.

Storage and Reheating

The sauce actually tastes better the next day as the flavors meld together. Store any leftovers in an airtight container and reheat gently with a splash of cream or pasta water to bring back that silky texture.

• Freeze the sauce without pasta for up to 3 months
• Reheat pasta in a skillet over low heat, stirring constantly
• The sauce makes an incredible dip for crusty bread too

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Every time I make this, someone asks for the recipe. Thats the best kind of dinner, isnt it?

Recipe FAQs

→ How do I roast the beets properly?

Roast diced beets with garlic and shallots at 200°C (400°F) for 25-30 minutes until tender, enhancing their natural sweetness.

→ Can I use a different pasta type?

Yes, penne works well but any pasta shape holding sauce, like fusilli or rigatoni, can be substituted.

→ What can I substitute for heavy cream?

For a lighter or vegan option, coconut cream or plant-based alternatives can replace heavy cream effectively.

→ How to adjust the sauce consistency?

Use reserved pasta water to thin the sauce if it becomes too thick after blending for a perfectly smooth coating.

→ What garnishes complement this dish?

Fresh basil leaves and extra grated Parmesan add a fresh, savory finish to the creamy pink sauce.