Pink Pasta with Creamy Beet Sauce is a simple and cheerful dish that brings a lovely splash of color to your plate. The sauce is silky and smooth, made from cooked beets blended with cream or a creamy base, coating your favorite pasta perfectly. It’s slightly sweet with an earthy touch from the beets, making it both tasty and visually inviting.
I love making this pink pasta when I want something that feels a bit special but still comes together quickly. One of my favorite tricks is to roast the beets first, which adds a deeper flavor and makes the sauce even creamier. Plus, the bright pink color always brings a smile, especially when I serve it to friends who aren’t expecting such a fun twist on pasta.
This dish pairs wonderfully with a sprinkle of fresh herbs or a little tangy cheese on top, like feta or parmesan, but I also enjoy it just as it is. It feels light yet comforting, perfect for a weekday dinner or when you want to impress without too much work. I find that it’s not only delicious but also sparks good conversation—who knew beets could be so charming in a pasta dish?
Key Ingredients & Substitutions
Beets: Roasted beets bring out a sweet, earthy flavor and give the sauce its bright pink color. If you’re short on time, boiled beets work fine but roasting adds depth.
Heavy Cream: This makes the sauce rich and creamy. For a dairy-free option, use full-fat coconut milk—just expect a slight coconut flavor.
Pasta: Rotini or fusilli are great because their twists hold the creamy sauce well. You can swap for penne or farfalle if those are easier to find.
Parmesan Cheese: Adds a nice savory touch. It’s optional and can be left out for a vegan or dairy-free version. Nutritional yeast is a nice alternative if you want that umami flavor.
Lemon Juice: A little acidity brightens the rich sauce and balances the sweetness of the beets. Fresh lemon juice works best but bottled can be used in a pinch.
How Do You Make a Smooth and Creamy Beet Sauce?
Getting the sauce silky is key to a great dish. Here’s what helps:
- Cook Beets Soft: Roast or boil until fork-tender to ensure your blender can mash them smooth.
- Use a Good Blender: Blend beets with cream, oil, garlic, and lemon until totally smooth. Stop and scrape down sides if needed.
- Adjust Thickness: Add reserved pasta water bit by bit to loosen sauce. The starch in the water makes the sauce cling nicely to the pasta.
- Heat Gently: Warm sauce slowly on low-medium heat so it doesn’t separate or curdle.
With these steps, your sauce will coat every twist of pasta perfectly and taste balanced between creamy and fresh!
Equipment You’ll Need
- Oven or stove – To cook the beets either by roasting or boiling.
- Aluminum foil – To wrap beets for roasting, which keeps them tender and flavorful.
- Large pot – For boiling or cooking the pasta until al dente.
- Blender or food processor – To blend the cooked beets into a smooth, creamy sauce.
- Large skillet or pan – To warm the sauce and toss with pasta for serving.
- Measuring cups and spoons – For accurate ingredient portions.
Flavor Variations & Add-Ins
- Protein: Stir in cooked shrimp, grilled chicken, or crispy pancetta for added heartiness.
- Cheese: Top with crumbled feta, goat cheese, or additional Parmesan for extra flavor.
- Veggies: Mix in sautéed spinach, roasted asparagus, or cherry tomatoes for freshness and crunch.
- Spices & Herbs: Add a pinch of nutmeg, smoked paprika, or fresh basil to customize the flavor profile.
How to Make Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
- 12 oz (340 g) rotini or fusilli pasta
- 2 medium beets, roasted or boiled until tender
- 1 cup heavy cream or full-fat coconut milk (for a dairy-free version)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese (optional)
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley for garnish
- 1 small shallot, thinly sliced (optional)
How Much Time Will You Need?
This recipe takes about 50-70 minutes in total. Roasting or boiling the beets can take 30-60 minutes depending on the method you choose. Preparing and cooking the pasta and sauce will take about 15-20 minutes.
Step-by-Step Instructions:
1. Cook the Beets:
Preheat your oven to 400°F (200°C). Wrap the beets tightly in foil and roast for 45 to 60 minutes, or boil them in a pot of water for 30 to 40 minutes until they’re tender when poked with a fork. Once cooked, allow them to cool, peel off the skin, and chop roughly.
2. Cook the Pasta:
Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a little pasta water for later, and set it aside.
3. Prepare the Creamy Beet Sauce:
In a blender or food processor, combine the cooked beets, heavy cream (or coconut milk), minced garlic, olive oil, lemon juice, and Parmesan cheese if using. Blend until you have a smooth, creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
4. Warm and Season the Sauce:
Pour the sauce into a large pan and warm it over medium-low heat. Taste and season with salt and freshly ground black pepper as needed.
5. Combine Pasta and Sauce:
Add the cooked pasta to the pan and toss gently, making sure every piece is coated in the creamy pink sauce. If it seems a little thick, add a tiny bit more pasta water and stir until everything looks perfect.
6. Serve and Garnish:
Transfer the pasta to bowls. Garnish with thinly sliced shallots and fresh dill or parsley to add a fresh touch and a pop of green color.
7. Enjoy!
Serve your vibrant, creamy pink pasta immediately while it’s warm and fresh. It’s a delightful dish sure to brighten up any meal!
Can I Use Frozen Beets Instead of Fresh?
Yes! Just thaw the frozen beets completely and drain any excess moisture before blending. This saves time and still gives you that lovely pink color.
Can I Make This Pasta Ahead of Time?
You can prepare the sauce and pasta separately a day in advance. Keep them refrigerated in airtight containers and combine gently when reheating. Add a splash of pasta water if the sauce thickens.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce creamy.
What Can I Substitute for Heavy Cream?
Full-fat coconut milk is a great dairy-free alternative that keeps the sauce creamy. You can also try cashew cream or any plant-based cream for a vegan option.
