Pink Pasta Beet Cream (Print View)

Vibrant pasta coated in smooth beetroot cream, infused with garlic and Parmesan for a rich, colorful dish.

# Components:

→ Pasta

01 - 14 oz dried penne or rigatoni
02 - Salt, for boiling water

→ Beet Cream Sauce

03 - 2 medium cooked beets, peeled and chopped (approximately 9 oz)
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 extra 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup of pasta water, then drain.
02 - Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 3 to 4 minutes. Stir in garlic and cook for an additional minute.
03 - Incorporate chopped beets into the skillet and cook, stirring, for 2 minutes. Remove skillet from heat.
04 - Transfer beet mixture to a blender. Add heavy cream, butter, lemon juice, black pepper, and a pinch of salt. Blend until fully smooth.
05 - Return blended sauce to the skillet over low heat. Stir in grated Parmesan until melted and silky. Adjust seasoning with salt and pepper as needed.
06 - Add drained pasta to the sauce and toss to coat evenly. Incorporate reserved pasta water gradually until the sauce achieves a silky consistency.
07 - Plate immediately, garnishing with fresh basil leaves and additional grated Parmesan as desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but comes together in less time than ordering delivery.
  • The earthiness of beets plays beautifully against the brightness of lemon, creating a sauce that feels both comforting and sophisticated.
  • It converts skeptics—I've had people who claimed to dislike beets ask for seconds.
02 -
  • Don't skip blending—it's what transforms chopped beets into a sauce that tastes refined, not chunky.
  • The pasta water is your friend; it has starch that helps the sauce cling to every piece and creates that silky texture that feels indulgent.
  • Lemon juice isn't optional—it keeps the beet flavor from becoming one-note and heavy.
03 -
  • Use roasted beets if you have time—they taste slightly sweeter and more refined than canned, though honestly, convenience matters too, and this dish is forgiving.
  • Keep the heat low when melting the Parmesan into the sauce; high heat can make it separate and become grainy instead of smooth and luxurious.
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