# What You'll Need:
→ Pasta
01 - 14 oz dried penne or rigatoni
02 - Salt, for boiling water
→ Beet Cream Sauce
03 - 2 medium cooked beets (about 9 oz), peeled and chopped
04 - 2 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - ½ cup heavy cream
08 - 2 tbsp unsalted butter
09 - ½ cup grated Parmesan cheese, plus more for serving
10 - 1 tbsp lemon juice
11 - ¼ tsp ground black pepper
12 - Salt, to taste
→ Garnish
13 - Fresh basil leaves, for serving
14 - Extra grated Parmesan
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
02 - Heat olive oil in a skillet over medium heat. Sauté onion 3–4 minutes until translucent. Add garlic and cook 1 minute more.
03 - Add chopped beets to skillet and cook 2 minutes, stirring. Remove from heat.
04 - Transfer beet mixture to blender. Add heavy cream, butter, lemon juice, black pepper, and pinch of salt. Blend until completely smooth.
05 - Pour beet cream back into skillet over low heat. Stir in Parmesan until melted and smooth. Adjust seasoning with salt and pepper.
06 - Add drained pasta to sauce, tossing to coat. Add reserved pasta water as needed for silky consistency. Serve immediately with basil and extra Parmesan.
