Pink Pasta Beet Cream

The first time I made this pasta, my kitchen timer went off at the exact moment my daughter walked through the front door from school. She stopped dead in her tracks, staring at the vivid pink sauce bubbling away on the stove, and whispered 'Mom, did you make Barbie pasta for dinner?' That unexpected moment of joy turned into what became our monthly 'princess dinner' tradition.

I started making this for dinner parties because lets be honest, nothing breaks the ice quite like serving something that looks like it belongs in a storybook. One memorable evening, my friend Sarah actually took photos before even tasting it, then proceeded to have three helpings while declaring she finally understood why beets exist.

Ingredients

• 2 medium beets: Roasting them first concentrates their natural sweetness and creates that stunning coral pink color
• 2 cloves garlic: Roast these alongside the beets so they mellow into sweet, savory notes instead of sharp raw garlic
• 1 small shallot: Adds subtle depth that complements the earthy beets without overpowering them
• 350 g penne or rigatoni pasta: The tubular shapes capture the creamy sauce perfectly in every bite
• 120 ml heavy cream: Just enough to create that luxurious texture while letting the beet flavor shine through
• 60 g grated Parmesan cheese: Brings salty umami that balances the beets natural sweetness beautifully
• 2 tbsp unsalted butter: Adds richness and helps the sauce cling to every piece of pasta
• 2 tbsp olive oil: Essential for roasting the beets to develop their caramelized flavor
• 1/2 tsp salt: Enhances all the flavors without making it taste salty
• 1/4 tsp black pepper: Provides just a hint of warmth to cut through the creaminess
• 1/2 tsp lemon zest: Brightens the whole dish and keeps it from feeling too heavy
• 1 tbsp lemon juice: Balances the earthy beets with a pop of acidity
• Fresh basil leaves: Optional but worth it for that beautiful color contrast and fresh finish

Instructions

Roast the beets:

Preheat your oven to 200°C and toss the beet cubes, garlic cloves, and shallot quarters with olive oil and a pinch of salt on a baking sheet. Roast for 25 to 30 minutes until the beets are fork tender and smell wonderfully caramelized.

Cook the pasta:

While the beets roast, bring a large pot of generously salted water to boil and cook the pasta until al dente. Remember to reserve that half cup of pasta water before draining, it is liquid gold for adjusting your sauce later.

Blend the sauce:

Transfer those gorgeous roasted vegetables into your blender along with the cream, Parmesan, butter, lemon zest, and lemon juice. Blend until completely smooth, adding pasta water as needed until you have a silky, pourable consistency.

Bring it together:

Return the drained pasta to its pot and pour that vibrant pink sauce over it. Toss everything gently over low heat for just a minute or two until every piece of pasta is thoroughly coated and warmed through.

Save

Last Valentine Day, I made this for a romantic dinner at home and my partner actually laughed when I served it, saying it looked like something Cupid would eat. But then we both sat there quietly, utterly absorbed in how something so visually playful could taste so sophisticated and comforting.

Make It Your Own

Sometimes I crumble salty feta on top instead of Parmesan for a completely different but equally delicious twist. The creamy tanginess plays surprisingly well with the sweet earthiness of the beets.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the richness while complementing the beets natural sweetness. If you prefer red, try a light Pinot Noir that will not overpower the delicate flavors.

Serving Suggestions

This pasta makes a statement on its own, but a simple green salad with a vinaigrette adds nice freshness. A crusty baguette for soaking up any extra sauce is practically mandatory.

• Let the sauce rest for 5 minutes before serving to let flavors meld
• Grate extra Parmesan at the table for those who love it cheesy
• The color intensifies overnight, so leftovers are even more stunning

Save

There is something magical about turning humble root vegetables into something so unexpectedly gorgeous and delicious. This pasta never fails to make mealtime feel like a celebration.

Questions & Answers

→ How do I get the pink color in the pasta?

The pink hue comes from roasting fresh beets and blending them into the creamy sauce, which coats the pasta evenly.

→ Can I use a different type of pasta?

Penne or rigatoni work best to hold the sauce, but other short pasta like fusilli or farfalle can be used as alternatives.

→ What is the purpose of reserving pasta water?

Adding reserved pasta water helps loosen the sauce for a silky texture and helps it adhere better to the pasta.

→ How can I make this dish vegan?

Replace heavy cream with coconut cream and use a plant-based Parmesan alternative to keep it dairy-free and vegan-friendly.

→ Is there a way to enhance the sauce's richness?

A dollop of ricotta cheese stirred in before serving adds extra creaminess and depth to the sauce.

→ What herbs complement the beet cream pasta?

Fresh basil leaves add a fragrant, slightly sweet note that balances the earthiness of the beets elegantly.