Pink Pasta with Creamy Beet Sauce is a colorful and tasty dish that catches your eye and delights your taste buds. The sauce is smooth and creamy with a lovely natural sweetness from the beets, plus a little tang that keeps it fresh. The pasta gets a beautiful pink hue that makes it feel special without much effort.
I love making this recipe when I want something a bit different but still simple to prepare. The beets add a nice earthy flavor that pairs so well with creamy ingredients, and I find the whole dish feels light and comforting at the same time. One tip I have is to use fresh beets if you can, but even roasted or canned work great in a pinch.
This pasta is perfect for a cozy dinner with friends or a colorful weeknight meal that everyone enjoys. I often top it with a sprinkle of cheese and some fresh herbs for a little extra flavor. Plus, it makes a great leftover lunch that’s just as yummy the next day. It’s always a fun dish to share because of its bright color and smooth taste!
Key Ingredients & Substitutions
Beets: Fresh cooked beets are best for a bright color and natural sweetness. Roasted or canned beets can also work but may change the flavor and texture slightly.
Heavy Cream: This adds creaminess, but for a dairy-free or vegan option, full-fat coconut milk is a great substitute that keeps the sauce smooth.
Parmesan Cheese: Parmesan adds a nice savory touch, but you can leave it out or swap with nutritional yeast to keep the recipe vegan.
Pasta: Casarecce is a good choice because it holds sauce well, but you can use any pasta shape you like such as penne or fusilli.
Lemon Juice: This keeps the sauce fresh and balances the sweetness of the beets. Fresh lemon is best, but bottled lemon juice is okay in a pinch.
How Do You Make the Creamy Beet Sauce Smooth and Perfect?
Getting a creamy, smooth beet sauce takes blending and the right balance of liquid. Here’s how to do it:
- Cook the beets until very tender to make blending easier.
- Sauté shallots and garlic first to unlock their flavors before blending.
- Use a high-speed blender or food processor to puree the sauce until smooth.
- Adjust texture by adding reserved pasta water or cream slowly until silky.
- Season last, tasting as you go to get the balance just right with salt, pepper, and lemon juice.
Equipment You’ll Need
- Large pot – for boiling the pasta; I prefer a big one to avoid overflows.
- Blender or food processor – to puree the beet sauce until smooth and creamy.
- Skillet or saucepan – to sauté shallots and garlic, and heat the sauce if needed.
- Strainer or slotted spoon – for cooking and draining the pasta easily.
- Measuring cups and spoons – for accurate ingredient amounts, especially liquids.
Flavor Variations & Add-Ins
- Protein boost: Mix in sautéed shrimp, grilled chicken, or crumbled feta for extra flavor and texture.
- Cheese options: Use ricotta, goat cheese, or vegan cheese to add creaminess and different tastes.
- Veggie tweaks: Add roasted zucchini, kale, or cherry tomatoes to make it more colorful and nutritious.
- Spice it up: Sprinkle red pepper flakes or add a dash of smoked paprika for a smoky kick.
How to Make Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
- 8 oz (225g) casarecce or your favorite pasta
- 2 medium cooked beets (about 1 cup), peeled and chopped
- 1/2 cup heavy cream or full-fat coconut milk (for vegan option)
- 1/4 cup grated Parmesan cheese (optional; use nutritional yeast for vegan)
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- 6-8 asparagus tips (optional, for garnish and extra flavor)
How Much Time Will You Need?
This dish takes about 25 minutes from start to finish. It includes 10-12 minutes to cook the pasta and vegetables, 5 minutes to prepare the sauce, and a few minutes to toss everything together and garnish. It’s a quick and colorful meal that’s perfect for busy days.
Step-by-Step Instructions:
1. Cooking the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually about 8-10 minutes). Before draining, save ½ cup of the pasta water. Drain the pasta and set aside.
2. Preparing the Beet Sauce Base:
While the pasta cooks, heat olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic. Sauté for 2-3 minutes until they become fragrant and translucent but not browned.
3. Blending the Creamy Beet Sauce:
In a blender or food processor, add the cooked beets, sautéed shallot and garlic, heavy cream (or coconut milk), lemon juice, and Parmesan cheese if you’re using it. Blend everything until smooth. If the sauce feels too thick, pour in a little reserved pasta water at a time until it reaches your desired creamy consistency.
4. Seasoning and Adding Veggies:
Taste the beet sauce and add salt and freshly ground black pepper as needed. If you like, lightly steam or sauté asparagus tips in a bit of olive oil until tender but still crisp (about 3-4 minutes).
5. Combining Pasta and Sauce:
Toss the drained pasta in the creamy beet sauce, making sure each piece is well coated. Add a bit more reserved pasta water if needed to loosen the sauce and help it stick to the pasta.
6. Serving:
Plate the pink pasta and garnish with fresh basil leaves, a sprinkle of Parmesan or nutritional yeast, and asparagus tips if you prepared them. Serve immediately while warm and enjoy your creamy, colorful meal!
Can I Use Frozen Beets for the Sauce?
Yes, frozen cooked beets work well as a convenient substitute. Just thaw them completely before blending to ensure a smooth sauce.
How Do I Make This Dish Vegan?
Use full-fat coconut milk instead of heavy cream and swap Parmesan cheese with nutritional yeast or omit it entirely for a creamy vegan version.
Can I Prepare the Sauce Ahead of Time?
Absolutely! Make the beet sauce up to 2 days in advance and store it in the fridge. Reheat gently on the stove, adding a splash of reserved pasta water to loosen if needed.
What’s the Best Way to Store Leftovers?
Keep leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.