Pink Pasta Beet Cream

The first time I made this pasta, my kitchen looked like a crime scene. Bright pink splatter everywhere, but one taste of that silky beet sauce and I didnt care a bit about the mess.

Last Valentine Day I made this for dinner, skeptical about whether pasta could actually feel romantic. But watching the steam rise off those pink bowls, wine poured and candles lit, I realized sometimes the right food changes everything.

Ingredients

• 2 medium beets: Roasting them whole brings out their natural sweetness and makes blending easier
• 2 cloves garlic: Roasted alongside the beets, they mellow into something almost buttery
• 1 small shallot: More delicate than onion and adds a subtle depth
• 350 g (12 oz) penne or rigatoni pasta: The ridges catch the creamy sauce perfectly
• 120 ml (1/2 cup) heavy cream: Creates that luxurious restaurant texture
• 60 g (1/2 cup) grated Parmesan cheese: Adds umami and helps the sauce cling to every bite
• 2 tbsp unsalted butter: Finishes the sauce with silkiness
• 2 tbsp olive oil: For roasting the vegetables to concentrate their flavor
• 1/2 tsp salt plus more for pasta water: Essential for bringing out the beets sweetness
• 1/4 tsp black pepper: Cuts through the richness
• 1/2 tsp lemon zest and 1 tbsp lemon juice: Brightens everything and prevents the sauce from feeling too heavy
• Fresh basil leaves: A fresh herbal contrast to the earthy beets

Instructions

Get your oven going first:

Preheat to 200C (400F) and move a rack to the middle position while you prep everything else.

Roast the beets until they are fork tender:

Toss the cubed beets, garlic, and shallot with olive oil and 1/4 tsp salt on a baking sheet, then roast for 25 to 30 minutes until everything is soft and caramelized.

Cook your pasta while the oven does its work:

Boil a large pot of salted water and cook the pasta until al dente, saving about 120 ml (1/2 cup) of that starchy pasta water before draining.

Blend the sauce into velvet:

Combine the roasted vegetables with cream, Parmesan, butter, lemon zest, and juice in a blender, pulsing and adding pasta water until you have something smooth and pourable.

Bring it all together in the pot:

Return the pasta to its cooking pot, pour over that gorgeous pink sauce, and toss gently over low heat for just a minute or two until everything is coated and warmed through.

Pin it

My friend who swears she hates beets took one bite and went quiet for a full minute. Thats when I knew this recipe wasnt just about the color, it was about changing minds.

Making It Your Own

Sometimes I crumble goat cheese on top instead of Parmesan for a tangier finish. The creaminess works beautifully and adds another layer of flavor.

What To Serve With It

A simple arugula salad with lemon vinaigrette cuts through the richness nicely. Something green and fresh makes the whole meal feel balanced.

Storage And Leftovers

The sauce actually keeps for about three days in the refrigerator and reheats surprisingly well. I have eaten it cold straight from the container more times than I should admit.

• The pasta will absorb more sauce as it sits, so have extra pasta water ready when reheating
• If making ahead, store sauce and pasta separately and combine just before serving
• This recipe doubles easily for a crowd, though you may need to blend in batches

Pin it

Life is too short for boring pasta, and this pink beauty has become my go to when I need something that feels special without hours of work.

Recipe FAQs

→ How do roasted beets affect the sauce's flavor?

Roasting beets deepens their natural sweetness and adds a subtle earthiness, which forms the rich base of the sauce.

→ What pasta types work best with the beet cream sauce?

Short, tubular pastas like penne or rigatoni hold the sauce well, allowing even coating on each piece.

→ Can I make this dish vegan-friendly?

Yes, substitute heavy cream with coconut cream and use plant-based cheese alternatives to maintain creaminess.

→ Why is lemon zest and juice added to the sauce?

Lemon adds brightness and a subtle tang that balances the creaminess and earthiness of the beets.

→ How can I adjust the sauce consistency if too thick?

Reserved pasta water can be added gradually to thin the sauce to a silky, smooth texture.