Save The first time I made this pink pasta, my roommate walked into the kitchen and asked if I was serving bubblegum for dinner. Her face when she tasted that earthy, velvety beet cream was absolutely priceless. Now it is the dinner I make when I need to impress someone without actually trying too hard.
I served this at a dinner party last winter, right in the middle of that week when everyone was tired and gray. Watching my friends faces light up at something so vibrantly pink on the table was exactly the energy boost we all needed. Someone actually asked if I could make it again the very next week.
Ingredients
- 400 g (14 oz) dried penne or rigatoni: The ridges catch the creamy sauce perfectly, though any short pasta will work in a pinch
- Salt for boiling water: Generously salt your pasta water until it tastes like the sea, this is your only chance to season the pasta itself
- 2 medium cooked beets (about 250 g): Roasting them beforehand concentrates their natural sweetness, but boiled ones work too
- 2 tbsp olive oil: Use a good quality one since you will taste it in the final sauce
- 1 small onion, finely chopped: Creates a sweet aromatic base that balances the earthy beets
- 2 garlic cloves, minced: Add them right after the onion so they do not burn and turn bitter
- 120 ml (½ cup) heavy cream: The richness tames the beets and creates that luxurious texture
- 2 tbsp unsalted butter: Adds an extra layer of silkiness and rounds out the flavors
- 60 g (½ cup) grated Parmesan cheese: Stir it in off the heat so it melts smoothly without separating
- 1 tbsp lemon juice: Cuts through the richness and brightens the entire dish
- ¼ tsp ground black pepper: Freshly ground makes a noticeable difference here
- Salt to taste: Beets need more salt than you might expect, so taste as you go
- Fresh basil leaves: Tear them by hand right before serving for the prettiest presentation
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook pasta until al dente, saving that precious half cup of starchy pasta water before draining
- Build your flavor foundation:
- Heat olive oil in a skillet over medium heat, sauté onion for 3 to 4 minutes until translucent, then add garlic for just 1 minute until fragrant
- Warm the beets gently:
- Toss chopped beets into the skillet and cook for 2 minutes, stirring constantly to wake up their flavor without browning
- Make the magic sauce:
- Pour the warm beet mixture into your blender with cream, butter, lemon juice, pepper, and a pinch of salt, then blend until absolutely silky smooth
- Bring it all together:
- Return that gorgeous pink sauce to the skillet over low heat, stir in Parmesan until melted and smooth, then toss with your pasta
- Adjust and serve immediately:
- Add pasta water a splash at a time until the sauce coats each piece perfectly, then plate with fresh basil and extra Parmesan
Save This recipe has become my go-to for friend birthdays, celebrations, or just Tuesdays that need a little more color. Something about eating bright pink food makes everything feel a bit more hopeful and fun.
Make It Your Own
I have tried swapping half and half for the heavy cream when I was running low, and while still delicious, the sauce was not quite as luxurious. The full cream really does make a difference in coating every piece of pasta evenly.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I also love serving this with a simple green salad dressed with something acidic to balance the creamy pasta.
Storage And Reheating
The sauce actually develops deeper flavor overnight, so this is one of those rare pastas that works as meal prep. Reheat gently with a splash of water or milk to bring back that silky consistency.
- Store in an airtight container for up to 3 days
- The vibrant pink color may deepen slightly but remains beautiful
- Reheat on the stove rather than microwave for the best texture
Save There is something joyful about eating food that looks this stunning but comes together so easily. Enjoy every bite of this colorful creation.
Recipe FAQs
- → What makes the pasta pink?
The vibrant pink color comes entirely from blended cooked beets, which create a naturally stunning hue without any food coloring or artificial ingredients.
- → Can I make this sauce ahead of time?
Yes, the beet cream sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently over low heat, adding a splash of cream or pasta water to restore consistency.
- → What pasta shapes work best?
Penne and rigatoni are excellent choices as their ridges and tubes catch the creamy sauce effectively. Fusilli, farfalle, or gemelli would also work wonderfully with this velvety beet preparation.
- → Is the beet flavor overpowering?
Not at all. The beets provide subtle earthiness and beautiful color, but the cream, butter, Parmesan, and garlic create a balanced, mellow flavor profile that even beet skeptics often enjoy.
- → How do I store leftovers?
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold—add a splash of cream or warm pasta water when reheating to restore the silky texture.
- → Can I use fresh beets instead of pre-cooked?
Absolutely. Roast fresh beets wrapped in foil at 400°F (200°C) for about 50-60 minutes until tender. Let cool, peel, and proceed with the recipe. Roasting intensifies their natural sweetness.