Pink Pasta Beet Cream (Printable)
A creamy beet-based pink pasta enriched with Parmesan and fresh herbs for an elegant vegetarian dish.
# 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
# Steps:
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 Tips:
01 -
- The vibrant pink color makes every plate feel like a celebration
- Roasting the beets first creates an incredibly deep, naturally sweet flavor
- This sauce comes together so quickly youll want to make it on busy Tuesdays
02 -
- The sauce thickens as it sits, so have extra pasta water ready before you serve
- Hot liquids can expand in blenders, so let the roasted vegetables cool for just a few minutes first
- Beets stain everything—wear an apron and avoid your favorite wooden cutting board
03 -
- Don't skip roasting the beets—boiling them makes the sauce taste watery and dull
- Taste the sauce before tossing with pasta and adjust salt since beets vary in sweetness