Pink Pasta Beet Cream (Printable)

Vibrant creamy pasta featuring roasted beets blended into a luscious pink sauce, ideal for an elegant meal.

# What you'll need:

→ Vegetables

01 - 2 medium beets, peeled and diced
02 - 2 cloves garlic, peeled
03 - 1 small shallot, peeled and quartered

→ Pasta

04 - 12 oz penne or pasta of choice

→ Dairy

05 - 1/2 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 2 tbsp unsalted butter

→ Seasonings

08 - 2 tbsp olive oil
09 - 1/2 tsp salt, plus more to taste
10 - 1/4 tsp black pepper
11 - 1/4 tsp dried thyme (optional)
12 - Pinch of nutmeg (optional)

→ Garnish

13 - Fresh basil leaves
14 - Extra Parmesan cheese

# Directions:

01 - Preheat the oven to 400°F. Toss diced beets, garlic, and shallot with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, or until beets are tender.
02 - While the vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
03 - Add roasted beets, garlic, shallot, heavy cream, butter, Parmesan, remaining olive oil, black pepper, thyme, and nutmeg to a blender. Blend until smooth and creamy. If too thick, add a splash of reserved pasta water.
04 - Return pasta to the pot. Pour beet cream sauce over the pasta. Toss gently over low heat until the pasta is evenly coated and heated through. Add pasta water as needed for desired consistency. Adjust salt to taste.
05 - Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Suggestions:

01 -
  • The color alone makes people assume you spent hours on something elaborate
  • It hits that perfect spot between comfort food and dinner party elegance
  • Leftovers actually taste better the next day when the flavors settle
02 -
  • Do not skip reserving the pasta water, it is the secret to adjusting sauce consistency later
  • The sauce stains everything, so wear an apron and maybe do not use your favorite wooden spoon
  • Hot liquids expand in blenders, so either vent the lid or let the roasted vegetables cool slightly first
03 -
  • For a vegan version, use coconut cream and nutritional yeast instead of dairy
  • Wrap your beets individually in foil before roasting if you want to avoid staining your baking sheet
  • A high speed blender gives the silkiest results, but a regular one works fine with patience

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