Pink Pasta Beet Cream

The first time I made this pink pasta, my daughter looked at it with wide eyes and whispered, "It's like princess food!" That spontaneous joy in the kitchen reminded me why cooking matters—it turns ordinary weeknights into something magical.

Last Valentine's Day, I was tired of the usual red pasta sauces and decided to let beets do the work. My partner took one look at the color and smiled—that unexpected hue on the plate turned a regular dinner into something we still talk about.

Ingredients

• 2 medium beets: Roasting these deepens their natural sweetness and creates that stunning pink hue everyone notices
• 2 cloves garlic: Roasted whole, these mellow into a creamy background note without any harsh bite
• 1 small shallot: Adds a subtle sweetness that bridges the gap between earthy beets and rich cream
• 350 g penne or pasta of choice: The ridges in penne catch every bit of that gorgeous pink sauce
• 120 ml heavy cream: This transforms the roasted vegetables into something lusciously smooth and restaurant-worthy
• 60 g grated Parmesan cheese: Brings a salty, nutty contrast that balances the beet's natural sugars
• 2 tbsp unsalted butter: Adds that velvety finish that makes you want to lick the plate
• 2 tbsp olive oil: Use half for roasting the vegetables and save the rest to bring everything together
• 1/2 tsp salt: Beets need salt to wake up their flavor, so don't be shy with seasoning
• 1/4 tsp black pepper: A little heat cuts through the richness of the cream and cheese
• Fresh basil leaves: These bright green leaves against the pink sauce make the whole dish sing

Instructions

Roast the beets:

Preheat your oven to 200°C and toss those diced beets, garlic, and shallot with olive oil and salt. Spread them on a baking sheet and let them roast for 25–30 minutes until they're tender and smell incredible.

Cook the pasta:

While the vegetables roast, bring a large pot of salted water to boil and cook your pasta until al dente. Drain it but save that precious 1/2 cup of pasta water—it's going to save you later.

Blend the sauce:

Toss those roasted beauties into the blender with cream, butter, Parmesan, olive oil, pepper, thyme, and nutmeg. Blend until it's silky smooth, adding a splash of pasta water if it's too thick.

Bring it together:

Return the pasta to its pot, pour that gorgeous pink sauce over the top, and toss gently over low heat. Add more pasta water until it's perfectly coated and glossy.

Serve it up:

Plate it immediately while it's hot and scatter fresh basil and extra Parmesan on top. Watch everyone's face light up when they see that color.

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My friend Sarah, who swears she hates beets, tried this pasta and went back for seconds. Sometimes the foods we think we don't like just need the right preparation—and maybe a little Parmesan and cream—to change our minds completely.

Making It Ahead

You can roast the beets up to two days ahead and store them in the refrigerator. When you're ready to eat, just blend them with the other sauce ingredients and your dinner comes together in under fifteen minutes.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the cream beautifully. I've also served this alongside a simple green salad with lemon vinaigrette, and the acidity balances everything perfectly.

Customizing Your Pink Pasta

The beauty of this sauce is how forgiving it is. Once you've made it a few times, you'll start making it your own.

• Try adding a squeeze of lemon juice right at the end for brightness
• A handful of spinach blended in makes the color even more vibrant
• Crumbled goat cheese on top adds a tangy contrast to the sweet beets

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There's something about bringing a bright pink pasta to the table that makes people smile. Good food should surprise us sometimes.

Recipe FAQs

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

Roasting the beets before blending helps bring out their deep red pigments, which when combined with cream, create the vibrant pink hue.

→ Can I substitute pasta types in this dish?

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

→ What can I use instead of heavy cream for a lighter option?

Consider using plant-based cream or coconut cream for a lighter or vegan-friendly variation without compromising creaminess.

→ How do I adjust the sauce consistency?

Reserve some pasta cooking water and add it gradually while tossing the pasta to loosen and perfectly coat the noodles.

→ What herbs complement the beet cream sauce?

Fresh basil adds a bright, aromatic touch, while thyme and nutmeg enhance the sauce’s earthy and warm flavors.

→ Is it possible to prepare this dish gluten-free?

Yes, simply swap regular pasta for gluten-free versions to accommodate gluten sensitivities.