Pink Pasta with Creamy Beet Sauce is a colorful and comforting dish that brings a fun twist to your usual pasta night. The sauce is silky smooth and has a beautiful blush color from the beets, with a gentle creaminess that makes every bite feel cozy and satisfying. It’s a simple way to add some veggies to your meal without even realizing it, thanks to the natural sweetness and earthiness of the beets.
I love making this dish when I want something a little different but still easy to pull together. The creamy beet sauce feels special but comes together quickly, and it’s a great way to sneak in some extra nutrients in a way that everyone ends up enjoying. I usually blend the beets with a bit of cream, garlic, and parmesan, and the result is a sauce that’s rich but fresh. It’s one of those recipes that’s fun to watch turn pink when you mix the sauce with the pasta!
When I serve Pink Pasta with Creamy Beet Sauce, I like to sprinkle a handful of fresh herbs on top for a bit of brightness and maybe some crunchy toasted nuts if I’m feeling fancy. It’s perfect on its own or with a simple side salad, and it always feels like a little celebration on the plate. Plus, it’s a great dish to make when friends come over because it’s tasty, vibrant, and a nice change from the usual pasta dishes we all know and love.
Key Ingredients & Substitutions
Beets: Fresh cooked beets give the sauce its bright color and earthy sweetness. You can use roasted or boiled beets. If beets aren’t available, canned beets can work, but fresh tastes best.
Heavy Cream or Crème Fraîche: This adds creaminess and balances the beet’s earthiness. For a lighter option, try Greek yogurt or a dairy-free cream like coconut cream, though the flavor will change slightly.
Parmesan Cheese: Parmesan adds a salty, nutty flavor. If you’re dairy-free, nutritional yeast is a good substitute to mimic that savory touch.
Pasta: I like using fettuccine or linguine because their flat shapes hold the sauce well. Spaghetti or any long pasta can also work.
How Do I Get a Smooth, Creamy Beet Sauce Without It Being Grainy?
The secret to a silky beet sauce is blending the ingredients thoroughly. Here are a few tips:
- Use a food processor or blender to get a smooth texture.
- Make sure the beets are soft—roasted or boiled until tender.
- Add the cream gradually while blending to help emulsify the sauce.
- If the sauce feels thick or grainy, stir in reserved pasta water a little at a time until smooth.
- Taste and adjust seasoning after blending, adding salt, pepper, or lemon juice to brighten the flavor.
Equipment You’ll Need
- Large pot – I prefer a big one for boiling pasta so it cooks evenly.
- Food processor or blender – makes blending the beets smooth and creamy easily.
- Strainer – to drain the pasta without losing too much water.
- Measuring cups and spoons – for the cream, cheese, and liquids.
- Serving bowl or plates – to present your colorful dish beautifully.
Flavor Variations & Add-Ins
- Use goat cheese or ricotta instead of Parmesan for a milder, creamier sauce.
- Add sautéed mushrooms or spinach to introduce more textures and flavors.
- Sprinkle crushed walnuts or pine nuts on top for crunch.
- Mix in cooked shrimp or grilled chicken to make it more filling.
Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
For The Pasta:
- 12 ounces fettuccine or linguine pasta
For The Creamy Beet Sauce:
- 2 medium cooked beets (about 1 cup), peeled and chopped
- ½ cup heavy cream or crème fraîche
- ¼ cup grated Parmesan cheese
- 1 small clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs for garnish (e.g., dill, parsley, or chives)
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll use 10 minutes to boil the pasta while blending the sauce, then just a few more minutes to combine everything and serve. It’s quick, colorful, and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook following the package instructions until al dente, usually about 8-10 minutes. Before draining, save about ½ cup of the pasta cooking water. Then drain the pasta well.
2. Blend the Beet Sauce:
While the pasta cooks, place the cooked beets, heavy cream, Parmesan cheese, minced garlic, olive oil, and lemon juice into a blender or food processor. Blend everything until you get a smooth, creamy sauce. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it loosens up to your desired consistency.
3. Season the Sauce:
Taste your beet sauce and add salt and freshly ground black pepper as needed. This is the moment to make sure it’s bright and flavorful!
4. Combine and Serve:
Put the drained pasta back in the pot or a large bowl. Pour the creamy beet sauce over the pasta and gently toss to coat every strand evenly. If needed, add a bit more pasta water to keep it nice and creamy.
5. Garnish and Enjoy:
Serve your pink pasta hot, topped with fresh chopped herbs and an extra sprinkle of black pepper. A colorful, creamy, and tasty dish perfect for any day!
Can I Use Roasted Beets Instead of Boiled?
Absolutely! Roasted beets add a deeper, slightly sweeter flavor. Just roast until tender, peel, and then proceed with the recipe as usual.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the beet sauce up to 2 days in advance. Store it in an airtight container in the fridge and give it a good stir before tossing with freshly cooked pasta.
What’s the Best Way to Store Leftovers?
Keep leftover pasta and sauce in separate airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or pasta water to loosen the sauce if it thickens.
Can I Substitute Dairy-Free Alternatives?
Definitely! Use coconut cream or cashew cream instead of heavy cream, and nutritional yeast in place of Parmesan. The flavor and texture will be slightly different but still delicious.