Pink Pasta with Creamy Beet Sauce is such a fun and colorful dish that brings a fresh twist to your usual pasta night. The pasta gets coated in a smooth, creamy sauce made from roasted beets, giving it a beautiful pink hue that’s almost too pretty to eat. The sauce is silky and rich without being heavy, and you can taste the natural sweetness of the beets shining through with just a hint of garlic and creaminess.
I love making this dish when I want something a little different but still comforting. The bright pink color always makes everyone at the table curious and excited to try it, and it’s a great way to sneak in some veggies too. My secret is to roast the beets first, which really brings out their flavor and makes the sauce extra tasty and smooth. Plus, it’s super easy to blend everything together in a quick sauce that’s ready in minutes.
To serve, I like tossing the pasta with a bit of fresh herbs and a sprinkle of parmesan or toasted nuts for some crunchy texture. It’s perfect for a cozy dinner or impressing guests with a dish that looks fancy but comes together so simply. If you’ve never tried beets in a pasta sauce, this is a great introduction that’s both beautiful and delicious!
Key Ingredients & Substitutions
Beets: Roasting beets brings out their natural sweetness and deep color. If fresh beets aren’t available, canned roasted beets work too, but fresh is best for flavor. Peeling is easiest after roasting when skins slip off.
Cream: Heavy cream makes the sauce rich and smooth. For dairy-free, full-fat coconut milk is a great substitute that keeps it creamy without overpowering the beet flavor.
Parmesan Cheese: Parmesan adds a nice salty, nutty note, but if you’re vegan or dairy-free, nutritional yeast offers a similar flavor boost. You can also skip or swap with your favorite hard cheese.
Pasta: I like fettuccine or linguine here since these noodles hold the sauce well. Spaghetti or other long pasta shapes work too. Whole wheat or gluten-free pasta are fine alternatives.
How Do You Make the Creamy Beet Sauce Smooth and Vibrant?
The sauce’s creaminess and bright color come from blending roasted beets with cream and lemon juice. Here are some tips to get it just right:
- Roast the beets until very tender—this soft texture blends smoothly and enhances flavor.
- Sauté garlic gently in olive oil before adding to the blender; this softens its sharpness and adds depth.
- Use a powerful blender or food processor for a silky, lump-free sauce.
- Add lemon juice for brightness—it balances the earthiness of the beets and lifts the flavor.
- If the sauce feels too thick, stir in reserved pasta water a little at a time until it coats the pasta nicely.
These steps help you create a sauce that’s creamy, smooth, and visually stunning every time.
Equipment You’ll Need
- Baking sheet – I recommend this for roasting beets evenly and easily handling multiple at once.
- Aluminum foil – wraps the beets to keep them moist and makes peeling easier after roasting.
- Large pot – perfect for boiling your pasta until al dente without crowding.
- Blender or food processor – essential for blending the roasted beets into a smooth, creamy sauce.
- Measuring cups and spoons – helpful for accurately measuring cream, lemon juice, and cheese.
- Salad spoon or tongs – handy for tossing the pasta with the sauce before serving.
Flavor Variations & Add-Ins
- Use goat cheese or ricotta instead of Parmesan for a softer, tangy flavor that melts into the sauce.
- Stir in sautéed mushrooms or roasted vegetables like asparagus or cherry tomatoes for more texture and flavor.
- Add a pinch of red pepper flakes or a drizzle of balsamic vinegar to give the sauce a spicy or tangy kick.
- Include protein like grilled chicken, shrimp, or chickpeas for a filling meal with extra nutrients.
Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
For the Pasta and Sauce:
- 8 oz (225g) fettuccine or linguine pasta
- 2 medium beets, roasted and peeled
- 1/2 cup (120ml) heavy cream or full-fat coconut milk (for dairy-free)
- 1 small garlic clove, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional, or use nutritional yeast for vegan)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh dill or parsley for garnish
- Optional: flaky sea salt for finishing
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation plus 45-60 minutes roasting time for the beets. Cooking and assembling the pasta and sauce will take about 15 minutes, making the total time around 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork. Remove from the oven, let cool, then peel off the skins by rubbing them gently.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about 1/2 cup of pasta water to help loosen the sauce if needed.
3. Prepare the Garlic:
While the pasta cooks, heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat.
4. Make the Creamy Beet Sauce:
In a blender or food processor, combine the roasted beets, sautéed garlic with olive oil, heavy cream (or coconut milk), lemon juice, Parmesan cheese (if using), salt, and pepper. Blend until the mixture is silky smooth. Taste and adjust seasoning as needed.
5. Combine and Serve:
Toss the hot drained pasta with the creamy beet sauce. If the sauce feels thick, add a splash of the reserved pasta water to loosen it so it coats the noodles evenly. Serve immediately, garnished with fresh dill or parsley and a sprinkle of flaky sea salt if you like.
Enjoy your delicious, vibrant pink pasta with creamy beet sauce that’s sure to brighten any meal!
Can I Use Pre-Cooked or Canned Beets for This Recipe?
Yes! Pre-cooked or canned beets can save time. Just drain them well and pat dry before blending. The flavor might be slightly less intense than fresh roasted beets, but the sauce will still be delicious.
How Can I Make This Recipe Vegan or Dairy-Free?
Simply swap heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan cheese. This keeps the sauce creamy and flavorful without dairy.
Can I Prepare the Sauce Ahead of Time?
Absolutely! Make the sauce a day in advance and store it in an airtight container in the fridge. When ready to serve, reheat gently on the stove, adding a bit of reserved pasta water to loosen if needed.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally and adding a splash of water or cream to refresh the sauce.
