Pink Pasta with Beet Cream (Printable View)

Vibrant pasta with silky beetroot cream sauce, garlic, and Parmesan. A stunning vegetarian Italian-inspired main dish.

# What You'll Need:

→ Pasta

01 - 14 oz dried penne or rigatoni
02 - Salt, for boiling water

→ Beet Cream Sauce

03 - 2 medium cooked beets (about 9 oz), peeled and chopped
04 - 2 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - ½ cup heavy cream
08 - 2 tbsp unsalted butter
09 - ½ cup grated Parmesan cheese, plus more for serving
10 - 1 tbsp lemon juice
11 - ¼ tsp ground black pepper
12 - Salt, to taste

→ Garnish

13 - Fresh basil leaves, for serving
14 - Extra grated Parmesan

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
02 - Heat olive oil in a skillet over medium heat. Add onion and sauté 3–4 minutes until translucent. Add garlic and cook 1 minute more.
03 - Add chopped beets to the skillet and cook 2 minutes, stirring constantly. Remove from heat.
04 - Transfer beet mixture to a blender. Add heavy cream, butter, lemon juice, black pepper, and a pinch of salt. Blend until completely smooth.
05 - Return beet cream to the skillet over low heat. Stir in grated Parmesan until melted and smooth. Adjust seasoning with salt and pepper.
06 - Add drained pasta to the sauce, tossing to coat. Add reserved pasta water as needed for silky consistency. Serve immediately with fresh basil and extra Parmesan.

# Expert Tips:

01 -
  • The silky texture of this sauce creates the most luxurious mouthfeel while the beets add an earthy sweetness that even vegetable skeptics find irresistible.
  • Honestly, the moment you pour that vibrant pink sauce over pasta, your dinner guests will be reaching for their phones to snap pictures before they even take a bite.
02 -
  • The first time I made this, I skipped reserving pasta water and ended up with a sauce that was too thick and gloopy—that starchy liquid is absolutely essential for achieving the perfect silky consistency.
  • I discovered that adding the Parmesan to the sauce off the heat prevents it from clumping and creates the smoothest integration into the cream.
03 -
  • For an even more intense pink color, add a tiny splash of the beet cooking liquid or a squeeze of blood orange juice to the sauce before blending.
  • When serving to guests, plate the pasta in warmed shallow bowls rather than flat plates—the warmth keeps the sauce at the perfect consistency longer, and the bowl shape showcases the stunning color.
Return