Pink Pasta Beet Cream

The first time I made this pasta, my kitchen looked like a crime scene. Pink beet splatter everywhere, but one taste of that silky sauce and I forgave the mess entirely.

I served this at a dinner party last winter, watching my guests tentatively take their first bite of that shocking pink sauce. Within minutes, the entire platter disappeared and someone actually asked for the recipe before dessert even arrived.

Ingredients

• 2 medium beets: Roasting them concentrates their natural sugars and makes blending effortless
• 2 cloves garlic: Roasted alongside the beets, they mellow into a creamy background note
• 1 small shallot: Adds a subtle sweetness that bridges the gap between earthy and rich
• 350 g penne or pasta of choice: The ridges catch the sauce perfectly, though any short pasta works beautifully
• 120 ml heavy cream: Creates that luxurious restaurant texture without any heavy lifting
• 60 g grated Parmesan: Salty and nutty, it balances the beets natural sweetness
• 2 tbsp unsalted butter: Finishes the sauce with gloss and velvety mouthfeel
• 2 tbsp olive oil: One tablespoon for roasting, another to emulsify the sauce
• 1/2 tsp salt plus more to taste: Beets need salt to wake up their flavor
• 1/4 tsp black pepper: Freshly cracked adds a gentle warmth that cuts through the cream
• Fresh basil leaves: The bright herbal note keeps everything from feeling too heavy

Instructions

Roast the foundation:

Toss beets, garlic, and shallot with olive oil and salt, then spread them on a baking sheet. Let them roast at 200°C for 25 to 30 minutes until fork tender and caramelized at the edges.

Cook the pasta:

While the vegetables develop their sweetness, boil salted water and cook pasta until al dente. Drain but remember to reserve that half cup of starchy pasta water.

Make the magic:

Blend the roasted vegetables with cream, butter, Parmesan, olive oil, and seasonings until completely smooth. The sauce should be thick and glossy like a velvet ribbon.

Bring it together:

Return pasta to the pot, pour over that vibrant pink sauce, and toss gently over low heat. Add pasta water only if needed to reach that perfect coating consistency.

Serve with intention:

Plate immediately while the sauce is clinging to every curve of pasta, then finish with fresh basil and an extra shower of Parmesan.

Save

My friend Anna claimed she hated beets until I made this for her birthday dinner. She went back for thirds and admitted maybe she had just been eating them wrong her whole life.

Make It Yours

Coconut cream creates an equally luscious dairy-free version that lets the beet flavor shine through even more brightly. A squeeze of lemon juice right at the end wakes everything up.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the richness while complementing the beets earthy notes. Something with good acidity keeps each bite feeling fresh.

Timing Is Everything

The sauce comes together in minutes, so have everything measured and ready before you start blending. This is definitely a weeknight meal that looks like weekend cooking.

• Blend the sauce while pasta cooks to save precious minutes
• Keep the heat low when tossing to prevent separating
• Serve immediately, because this dish waits for no one

Save

There is something deeply satisfying about serving a dish that stops conversation just by looking at it, then wins everyone over with the first bite.

Questions & Answers

→ How are the beets prepared for the sauce?

Beets are peeled, diced, and roasted with garlic and shallots until tender, enhancing their natural sweetness before blending into the sauce.

→ What pasta works best with the beet cream sauce?

Short pasta like penne is ideal, as its shape grips the smooth, creamy sauce effectively.

→ Can I adjust the sauce consistency?

Yes, reserved pasta water can be added gradually to thin the sauce to your preferred texture.

→ Is there a way to make this dish vegan?

Substitute heavy cream and butter with coconut cream, and use vegan Parmesan or nutritional yeast for the cheesy flavor.

→ What garnishes complement this pasta well?

Fresh basil leaves and extra grated Parmesan add bright aroma and enhance the sauce's creamy richness.

→ Can this dish be gluten-free?

Yes, simply use gluten-free pasta to accommodate dietary restrictions without altering the flavors.