Pink Pasta Beet Cream

The first time I made pink pasta, my roommate walked into the kitchen and asked if I was serving Barbie doll dinner for adults. I laughed and told her to trust the process, watching her skepticism turn into genuine delight when she took that first creamy bite. Now it's become my secret weapon for dinner parties, something unexpected that makes people lean in and ask questions while they twirl their forks.

Last Valentine's Day, I completely forgot to make a reservation and had thirty minutes to pull together something that looked intentional. This pasta saved the evening, my partner actually thought I'd planned the romantic pink hue all along. Sometimes the best memories come from panic and a very good blender.

Ingredients

• 2 medium beets: Roasting concentrates their natural sugars and creates that stunning magenta color that makes the sauce irresistible
• 2 cloves garlic: Roast them alongside the beets to mellow their sharpness into something sweet and aromatic
• 1 small shallot: Adds a subtle depth that bridges the gap between earthy beets and rich cream
• 350 g penne or pasta of choice: Choose something with ridges or curves to catch all that gorgeous pink sauce in every bite
• 120 ml heavy cream: Creates that luxurious restaurant style texture that coats each piece of pasta perfectly
• 60 g grated Parmesan cheese: Brings a salty nutty contrast that balances the sweetness of the roasted beets
• 2 tbsp unsalted butter: Finishes the sauce with glossy richness and helps it cling to the pasta
• 2 tbsp olive oil: Use one tablespoon for roasting vegetables and save the other to bring everything together
• 1/2 tsp salt, plus more to taste: Essential for balancing the sweetness of the beets and cream
• 1/4 tsp black pepper: Adds just enough warmth to complement the earthy beet flavor
• Fresh basil leaves: The bright green against the pink sauce makes this dish absolutely stunning on the plate

Instructions

Roast the vegetables to perfection:

Preheat your oven to 200°C and toss those diced beets, garlic cloves, and quartered shallot with a tablespoon of olive oil and a generous pinch of salt. Spread them across a baking sheet in a single layer and let them roast for 25 to 30 minutes until they're completely tender and fragrant.

Cook the pasta while the oven works:

Bring a large pot of generously salted water to a rolling boil and cook your pasta until it's perfectly al dente. Before you drain it, remember to reserve that precious half cup of pasta water, it's going to be your secret weapon for adjusting the sauce later.

Blend the magic:

Add those gorgeous roasted beets, garlic, and shallot to your blender along with the heavy cream, butter, Parmesan, remaining olive oil, black pepper, thyme, and nutmeg. Blend until everything is silky smooth, adding a splash of that reserved pasta water if the sauce seems too thick to pour.

Bring it all together:

Return your drained pasta to the pot and pour that vibrant pink sauce right over it. Gently toss everything over low heat, adding more pasta water as needed until every piece of pasta is evenly coated and glossy. Taste and adjust the salt, then serve immediately with fresh basil and extra Parmesan scattered on top.

Save

My sister sent me a photo last week of her version, declaring she's never going back to regular tomato sauce. There's something about serving someone a bowl of shockingly pink pasta that makes them feel like a kid again, even while they're eating something sophisticated and grown up.

Making It Your Own

One night I discovered that swapping the heavy cream for Greek yogurt creates a tangier version that's surprisingly refreshing in summer. The texture changes slightly, becoming a bit more like a thick dressing, but the protein boost makes it feel more substantial.

The Wine Question

I've learned that crisp white wines work beautifully here, cutting through the richness of the cream while complementing the earthy beets. A chilled Sauvignon Blanc or Pinot Grigio turns this into the kind of dinner that makes you forget what day of the week it is.

Leftovers That Actually Work

The sauce will thicken overnight in the refrigerator, but don't let that discourage you from making extra. I've found that stirring in a splash of milk or cream while gently reheating brings it right back to life.

• Store the sauce separately from the pasta if you plan to meal prep this for the week
• A squeeze of fresh lemon juice right before serving brightens everything back up
• This recipe doubles beautifully for a dinner party, just use a high powered blender

Save

Sometimes the most unexpected recipes become the ones we reach for when we want to feel a little fancy on a Tuesday night. Enjoy every bite of this gorgeous pink creation.

Recipe FAQs

→ How do I achieve the vibrant pink color from the beets?

Roasting the beets before blending them into the sauce intensifies their natural red pigments, resulting in a vivid pink cream.

→ Can I use a different type of pasta?

Yes, penne works well but feel free to substitute with rigatoni, fusilli, or your preferred shape for best sauce adherence.

→ What can I substitute for heavy cream?

For a lighter or vegan alternative, coconut cream or plant-based creams combined with non-dairy cheese options can be used.

→ How do I prevent the sauce from being too thick?

Adding reserved pasta water gradually while tossing the pasta balances the sauce consistency for a smooth coating.

→ Which herbs complement the beet cream sauce?

Fresh basil adds bright aromatic notes, while dried thyme introduces earthiness, both enhancing the overall flavor profile.