Pink Pasta Beet Cream

I stumbled onto this pink sauce completely by accident while cleaning out my refrigerator after a particularly chaotic grocery run. The beets had been sitting there for days, and I had pasta on the brain but zero inspiration. That first batch turned my entire kitchen bright pink, including my favorite wooden spoon, but the flavor was unexpectedly luxurious and comforting. Now it is my go-to when I need something that feels fancy but takes almost zero brainpower to pull together.

Last February, I served this for Valentine's Day without even realizing how appropriate it was until my friend pointed out the pink situation. We ended up eating in candlelight with the windows steamed up, and nobody stopped talking about how creamy and earthy the sauce tasted. Since then, I have made it for dinner parties, sad Mondays, and that one Tuesday when I just really needed something beautiful to look at.

Ingredients

• 2 medium beets: Roasting them first deepens their natural sweetness and gives the sauce that velvety texture you cannot get from raw beets
• 2 cloves garlic: Roasted alongside the beets, they mellow into something almost sweet rather than sharp
• 1 small shallot: Adds a subtle depth that regular onions miss, plus it roasts beautifully
• 350 g penne: The ridges catch all that pink sauce, though any pasta shape you have works perfectly
• 120 ml heavy cream: This is what transforms earthy beets into something luxurious and restaurant worthy
• 60 g grated Parmesan: Adds savory umami that balances the beet sweetness
• 2 tbsp unsalted butter: Gives the sauce that glossy finish and rich mouthfeel
• 2 tbsp olive oil: One tablespoon for roasting, one for finishing the sauce
• 1/2 tsp salt: Beets need a good amount of salt to really sing
• 1/4 tsp black pepper: Fresh cracked makes all the difference here
• 1/4 tsp dried thyme: Optional, but it adds a lovely herbal note that cuts through the cream
• Pinch of nutmeg: A classic trick with creamy sauces, it adds warmth without tasting like dessert
• Fresh basil: The bright green against the pink makes everything feel more vibrant

Instructions

Roast the beets:

Preheat your oven to 200°C and toss the diced beets, garlic, and shallot with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Let them roast for 25 to 30 minutes until they are fork tender and smell incredible.

Cook the pasta:

While the oven does its work, boil a large pot of salted water and cook your pasta until al dente, then drain it but save that precious 1/2 cup of pasta water.

Make the magic sauce:

Throw those roasted vegetables into a blender with the cream, butter, Parmesan, remaining olive oil, pepper, thyme, and nutmeg. Blend until everything is silky smooth, adding a splash of pasta water if it needs help moving.

Bring it together:

Pour the pasta back into its pot, add that gorgeous pink sauce, and toss gently over low heat until every piece is coated and warmed through. Use more pasta water if you want it thinner, and salt to your taste.

Plate and impress:

Serve immediately while it is steaming hot, topped with fresh basil leaves and whatever extra Parmesan your heart desires.

Save

My youngest niece helped me make this last weekend and was absolutely mesmerized when the blender turned everything pink. She asked if we were having princess pasta for dinner, and honestly, she was not wrong. It has become her most requested meal whenever she sleeps over.

Making It Your Own

Sometimes I throw in a handful of walnuts right at the end for crunch, or swap the thyme for fresh basil blended right into the sauce. You can add a squeeze of lemon juice to brighten everything up if the beets feel too earthy for your mood.

What To Serve With Pink Pasta

A crisp white wine like Sauvignon Blanc cuts through the cream beautifully. I usually serve it with a simple green salad dressed in something acidic to balance the richness.

Make Ahead And Storage Tips

The sauce actually keeps beautifully in the refrigerator for up to three days, and it freezes well too if you want to meal prep. I often roast extra beets when I have the oven on for something else, then blend the sauce later in the week.

• Reheat the sauce gently with a splash of water or cream to loosen it back up
• If the sauce looks grainy after refrigerating, blend it again before serving
• The pasta absorbs sauce quickly, so keep extra sauce on the side if you are meal prepping

Save

There is something genuinely joyful about eating pink food, and this dish manages to feel both playful and sophisticated at the same time. Hope it brings as much color to your table as it has to mine.

Recipe FAQs

→ How do I prepare the beet cream sauce?

Roast diced beets, garlic, and shallots until tender, then blend them with cream, butter, Parmesan, and seasonings until smooth and creamy.

→ Can I use other pasta types?

Yes, any short pasta like penne, rigatoni, or fusilli works well to hold the creamy sauce.

→ What can I substitute for dairy ingredients?

For a plant-based version, replace heavy cream and butter with coconut cream, and use vegan cheese alternatives or nutritional yeast.

→ How do I adjust the sauce consistency?

If the sauce is too thick, add reserved pasta cooking water a little at a time until desired consistency is reached.

→ What herbs enhance the flavor of this dish?

Fresh basil works beautifully as a garnish, while dried thyme and a pinch of nutmeg added during blending deepen the flavor profile.