Pink Pasta with Creamy Beet Sauce is a fun and colorful twist on a classic pasta dish. The sauce blends smooth creaminess with the natural sweetness and vibrant color of roasted beets, making every bite both tasty and eye-catching. It’s a simple way to add a pop of color to your dinner plate while enjoying something comforting and rich.
I love making this dish when I want to surprise my family with something a little different but still easy to pull together. The beet sauce feels special but doesn’t take much time, and it always sparks great conversations at the table. I usually toss the pasta with a touch of garlic and cream in the sauce—it’s a combo that feels both fresh and indulgent, without being too heavy.
One of my favorite ways to serve Pink Pasta with Creamy Beet Sauce is with a sprinkle of tangy feta or a handful of toasted nuts on top for a bit of crunch. It’s great for both weeknight dinners or when friends come over because it looks impressive but comes together super fast. Plus, the leftovers taste just as good the next day!
Key Ingredients & Substitutions
Beets: Roasted beets give the sauce its bright pink color and natural sweetness. If you can’t find fresh beets, pre-cooked or canned beets work too, just rinse them well to avoid extra salt.
Cream: Heavy cream or crème fraîche adds richness and smoothness. For a lighter version, try Greek yogurt or coconut cream, but add them off the heat to prevent curdling.
Pasta: I like linguine or fettuccine because their flat shape holds the creamy sauce well. But spaghetti or any long pasta shapes can work just as great!
Parmesan Cheese: Parmesan adds a nice salty, nutty touch. If you need a dairy-free option, nutritional yeast can give a cheesy flavor, or you can skip it altogether.
How Do You Make the Beet Sauce Smooth and Creamy?
The secret to a silky sauce is blending the ingredients really well. Here’s how I do it:
- Roast or use cooked beets—they should be soft to blend easily.
- Sauté garlic first to mellow its sharpness before blending.
- Blend beets, cream, cheese, lemon juice, and garlic until completely smooth.
- If the sauce is thick, add reserved pasta water little by little to loosen it without watering down the flavor.
This method keeps the sauce rich and smooth, coating every strand of pasta perfectly. Simple but worth the extra step!
Equipment You’ll Need
- Large pot – I use this to boil the pasta and it’s big enough to prevent spills.
- Blender or food processor – makes blending the beets and cream super smooth and creamy.
- Skillet or frying pan – perfect for sautéing garlic and heating the sauce before tossing with pasta.
- Measuring cups and spoons – keep everything precise, especially for the cream and lemon juice.
- Cooking spoon – for stirring the pasta and sauce, making sure everything stays well mixed.
Flavor Variations & Add-Ins
- Top with crumbled feta or goat cheese for a tangy contrast to the sweet beets.
- Mix in sautéed mushrooms or spinach for extra veggies and earthy flavors.
- For a spicy kick, add a pinch of red pepper flakes to the sauce while blending.
- Stir in cooked shrimp or grilled chicken for added protein and heartiness.
Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
- 8 oz (225 g) linguine or fettuccine pasta
- 2 medium roasted beets, peeled and chopped (about 1 cup)
- 1/2 cup heavy cream or crème fraîche
- 1/4 cup grated Parmesan cheese
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (such as dill and basil)
- Optional: thinly sliced onions or shallots for topping
How Much Time Will You Need?
This recipe takes about 25 minutes total. You’ll spend around 10-12 minutes boiling the pasta and about 10 minutes preparing and blending the sauce. Add a few more minutes for sautéing garlic and tossing everything together.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the linguine or fettuccine according to the package directions until just al dente. Before draining, reserve 1/4 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Sauté the Garlic:
In a skillet over medium heat, warm the olive oil and butter. Add the minced garlic and sauté for about 1 minute, or until it becomes fragrant but not browned. Remove the skillet from heat.
3. Make the Beet Sauce:
In a blender or food processor, combine the roasted beets, heavy cream (or crème fraîche), grated Parmesan cheese, lemon juice, sautéed garlic, salt, and pepper. Blend everything until smooth and creamy. If the sauce is too thick, gradually add the reserved pasta water a little at a time until you reach a silky, pourable consistency.
4. Combine Pasta and Sauce:
Toss the hot pasta in the skillet or a mixing bowl with the creamy beet sauce until it’s evenly coated and warmed through.
5. Serve and Garnish:
Plate your pink pasta and garnish with fresh herbs like dill and basil. Add optional thinly sliced onions or shallots on top if you like a bit of crunch and a fresh, mild bite.
Enjoy your vibrant and delicious Pink Pasta with Creamy Beet Sauce right away!
Can I Use Frozen Beets Instead of Roasted Fresh Beets?
Yes, frozen cooked beets work well! Just thaw them completely and pat dry to remove excess moisture before blending to keep the sauce creamy and not watery.
How Can I Make This Recipe Vegan?
Swap out heavy cream for coconut cream or a plant-based cream alternative, and use nutritional yeast instead of Parmesan cheese. Also, substitute butter with olive oil or vegan butter.
Can I Prepare the Sauce Ahead of Time?
Absolutely! You can blend the beet sauce a day ahead and store it in the fridge. When ready to serve, gently warm it on the stove and add reserved pasta water as needed to loosen it before tossing with pasta.
What’s the Best Way to Store Leftovers?
Keep any leftover pasta in an airtight container in the fridge for up to 2 days. Reheat carefully in a skillet over low heat, adding a splash of cream or pasta water to refresh the sauce’s creaminess.