Pink Pasta with Beet Cream (Printable)

Vibrant pasta with silky beetroot cream sauce, garlic, and Parmesan. Italian-inspired vegetarian main dish, ready in 40 minutes.

# 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 1/2 lb), peeled and chopped
04 - 2 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1/2 cup heavy cream
08 - 2 tbsp unsalted butter
09 - 1/2 cup grated Parmesan cheese, plus more for serving
10 - 1 tbsp lemon juice
11 - 1/4 tsp ground black pepper
12 - Salt, to taste

→ Garnish

13 - Fresh basil leaves, for serving
14 - Extra grated Parmesan

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta.
02 - While pasta cooks, heat olive oil in a skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and cook for 1 minute more.
03 - Add chopped beets to the skillet and cook for 2 minutes, stirring. Remove from heat.
04 - Transfer beet mixture to a blender. Add heavy cream, butter, lemon juice, black pepper, and a pinch of salt. Blend until completely smooth.
05 - Pour the beet cream sauce back into the skillet over low heat. Stir in grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.
06 - Add drained pasta to the sauce, tossing to coat. Add reserved pasta water as needed until the sauce reaches a silky consistency.
07 - Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • The color alone will make everyone at the table stop mid-conversation and stare at their plates in delighted confusion.
  • It tastes creamy and indulgent but sneaks in a whole serving of vegetables without anyone noticing.
  • You can pull it together on a weeknight and still feel like you cooked something impressive.
  • Leftovers reheat beautifully, and the sauce somehow tastes even better the next day.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the sauce stick instead of sliding off like I found out the first time I forgot.
  • Blend the sauce longer than you think you need to, because any chunks of beet will give away the secret and change the whole texture.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly instead of clumping into sad little strings.
03 -
  • Use pre-cooked vacuum-packed beets to save time, but if you roast your own, let them cool completely before blending or the sauce will split.
  • If the sauce looks too thin after blending, simmer it gently for a few minutes to thicken before adding the Parmesan.
  • Taste the sauce before adding the pasta because it's much easier to adjust seasoning when it's on its own.
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