Pink Pasta with Beet Cream

The first time I made this pink pasta, my kitchen looked like a crime scene. Beet juice was everywhere, my hands were stained a deep magenta, and I was certain dinner would be a disaster. But when that vibrant sauce hit the hot pasta and suddenly transformed into the most gorgeous coral pink I've ever seen, I completely forgot about the mess. Now I keep a box of gloves nearby, because some reactions are worth the cleanup.

I served this at a dinner party last winter when my friend announced she was pregnant and wanted something colorful but comforting. We all sat around the table, forks hovering, just staring at the vibrant pink pasta for a full minute before anyone took a bite. That night became known as the pink pasta dinner, and now she requests it every time she visits.

Ingredients

• 2 medium beets: Roasting them concentrates their natural sweetness and gives that stunning pink color without any artificial dyes
• 2 cloves garlic: Roast them alongside the beets so they mellow out and add depth instead of sharpness
• 1 small shallot: This bridges the gap between the earthy beets and creamy dairy with a subtle sweet onion flavor
• 350 g penne or rigatoni pasta: Choose a shape with ridges or tubes that will catch and hold onto the creamy pink sauce
• 120 ml heavy cream: This creates that luxurious velvety texture that coats every piece of pasta beautifully
• 60 g grated Parmesan cheese: Add this to the blender for extra depth and umami that balances the beets sweetness
• 2 tbsp unsalted butter: This finishes the sauce with incredible richness and helps it cling to the pasta
• 1 tbsp lemon juice and 1/2 tsp lemon zest: Acid is absolutely crucial here to brighten up the earthy beets and keep the sauce from being too heavy
• Fresh basil leaves: These add a fresh pop of green and a bright herbal note that cuts through all that creaminess

Instructions

Roast the vegetables until sweet and tender:

Toss those beet cubes, garlic cloves, and shallot quarters with olive oil and a pinch of salt, then spread them on a baking sheet and let them roast at 200°C for about 25 to 30 minutes until they're completely tender and smell incredible.

Cook the pasta while the vegetables roast:

Get your salted water boiling and cook the pasta until it's perfectly al dente, but don't forget to save that precious pasta water before draining because it's liquid gold for adjusting the sauce consistency later.

Blend everything into the most gorgeous pink sauce:

Combine those roasted vegetables with the heavy cream, Parmesan, butter, lemon zest, and lemon juice in your blender and puree until it's completely smooth and creamy, adding that reserved pasta water if it needs help coming together.

Toss and serve immediately:

Pour that vibrant pink sauce back over the hot pasta and toss it gently until every piece is coated, then serve it right away while it's still piping hot with fresh basil scattered on top.

Save

This pasta has become my go to for Valentine's Day, girls night, or anytime I need a meal that makes people smile before they even take a bite. Something about eating bright pink food just makes the whole table feel more festive and fun.

Making It Your Own

I've learned that a dollop of ricotta dropped on top right before serving adds incredible creaminess and a nice white contrast against all that pink. Sometimes I'll toast some walnuts and sprinkle them over for crunch because earthy beets and nuts are a match made in heaven.

Pairing Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, but honestly a dry rosé feels thematically appropriate and tastes equally wonderful. For sides, keep it light with a simple arugula salad dressed in nothing but lemon and olive oil.

Storage and Make Ahead Tips

The sauce actually keeps beautifully in the refrigerator for up to three days and might even taste better the next day as the flavors meld together. Just store it separately from the pasta and reheat gently with a splash of cream or pasta water to bring it back to life.

• Double the beet sauce batch and freeze half for an instant gorgeous dinner on busy weeknights
• If you're meal prepping, undercook the pasta by one minute since it will continue cooking when you reheat it with the sauce
• The pink color intensifies over time, so leftovers might look even more vibrant than they did fresh

Save

There's something magical about turning humble beets into such an elegant and surprising dinner. This pasta never fails to delight, whether I'm cooking for myself or serving it to people who swear they don't even like beets.

Recipe FAQs

→ How do I achieve the vibrant pink color in the sauce?

Roasting the beets before blending them enhances their natural pigments, resulting in a bright and rich pink hue in the sauce.

→ Can I substitute the heavy cream with a non-dairy option?

You can replace heavy cream with coconut cream or other plant-based creams to keep the sauce creamy and suitable for dairy-free preferences.

→ What pasta types work best for this dish?

Short pasta shapes like penne or rigatoni hold the creamy beet sauce well due to their hollow or ridged surfaces.

→ Should I reserve pasta water when mixing the sauce?

Yes, adding reserved pasta water helps adjust the sauce consistency, making it silkier and easier to coat the pasta evenly.

→ How can I enhance the richness of this dish?

Adding a dollop of ricotta cheese before serving boosts creaminess and adds a mild tang that complements the beet sauce.

→ What wine pairs well with this pasta?

A crisp Sauvignon Blanc pairs excellently, balancing the earthy sweetness and creamy texture with refreshing acidity.