Pink Pasta with Creamy Beet Sauce is a beautiful and tasty dish that’s just as fun to look at as it is to eat. The sauce is silky smooth, made from fresh beets that give it the most lovely pink color, mixed with creaminess that gently coats every bite of pasta. This dish feels special but is surprisingly simple to make, and the beets add a subtle sweetness that’s a nice change from everyday pasta sauces.
I love making this pink pasta when I want to surprise guests or just brighten up a regular weeknight dinner. It feels festive and unique without needing fancy ingredients or hours in the kitchen. One little tip I swear by is roasting the beets first—it brings out their natural sweetness and makes the sauce taste even better. Plus, it’s a great way to sneak in some veggies in a way that everyone enjoys.
When I serve this dish, I like to add a sprinkle of fresh herbs like basil or parsley on top and a little twist of black pepper for contrast. It’s perfect with a simple green salad on the side and some crusty bread to scoop up any leftover sauce. Pink Pasta with Creamy Beet Sauce always manages to bring smiles at the table, and it’s a colorful reminder that healthy food can be bright, cheerful, and delicious all at once.
Key Ingredients & Substitutions
Beets: Roasting beets brings out their natural sweetness and deepens their color, which is key for the beautiful pink sauce. If you’re short on time, you can boil or steam them, but roasting is my favorite for extra flavor.
Cream: Heavy cream adds richness and smoothness to the sauce. You can swap it for sour cream, Greek yogurt, or even a dairy-free cream to keep it creamy while meeting dietary needs.
Pasta: Spaghetti or linguine works best because their long strands hold the sauce well. Feel free to try fettuccine or even thicker noodles like bucatini for a different texture.
Parmesan cheese: Parmesan gives a nice salty, nutty kick. If you want a vegan option, try nutritional yeast or a vegan Parmesan-style cheese.
How Do I Get the Sauce Smooth and Creamy Without It Being Too Thick or Runny?
Blending the sauce until silky is key here. Follow these tips:
- Use a good blender or food processor to break down the beets completely.
- If your sauce is too thick, add reserved pasta water a little at a time to loosen it. The starch in the water helps the sauce stick to the pasta.
- For creaminess, add your cream or sour cream last and blend just enough to combine well without overworking it.
- Taste and adjust seasoning after blending, adding salt and pepper gradually.
This way, you get a sauce that clings to the noodles perfectly and feels luscious without being heavy or watery.
Equipment You’ll Need
- Baking sheet – I like roasting beets directly on a sheet for easy handling and even cooking.
- Aluminum foil – helps wrap the beets for roasting so they cook evenly and don’t get messy in your oven.
- Large pot – essential for boiling pasta quickly and efficiently.
- Blender or food processor – makes the beet sauce smooth and creamy, blending all the ingredients perfectly.
- Skillet or saucepan – for heating garlic and tossing the pasta with sauce right before serving.
Flavor Variations & Add-Ins
- Add cooked goat cheese or ricotta for extra creaminess and a tangy flavor that pairs beautifully with the beets.
- Mix in sautéed spinach, arugula, or kale for some greens and added texture.
- Use crumbled feta or blue cheese on top for a salty, piquant contrast.
- Spice things up with a pinch of red pepper flakes or a splash of balsamic vinegar for more depth of flavor.
How to Make Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
- 12 oz (340g) spaghetti or linguine pasta
- 2 medium beets, roasted, peeled, and chopped
- 1/2 cup heavy cream or sour cream (for creaminess)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil or mint leaves, for garnish
Time Needed:
This recipe takes about 15 minutes to prepare and cook the pasta, plus 45 to 60 minutes to roast the beets. Plan for roughly 1 hour total, factoring in a little time to blend the sauce and mix everything together. The roasted beets are the longest step, but the rest goes quickly!
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45 to 60 minutes, or until you can easily pierce them with a fork. Let the beets cool, then peel off the skins and chop them into chunks.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, scoop out and save half a cup of the pasta cooking water. This will help thin the sauce if needed.
3. Make the Sauce:
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about a minute, just until it becomes fragrant. In a blender or food processor, combine the roasted beets, garlic with olive oil, heavy cream (or sour cream), and grated Parmesan. Blend until the sauce is smooth and creamy. If it seems too thick, add a little pasta water until you reach your desired consistency.
4. Combine Pasta and Sauce:
Toss the cooked pasta with the beet sauce either in a large bowl or back in the saucepan. Season with salt and freshly ground black pepper to taste. Add extra Parmesan if you like and mix again to coat every strand of pasta beautifully in that creamy pink sauce.
5. Serve and Garnish:
Plate your pink pasta, sprinkle a little Parmesan on top, and garnish with fresh basil or mint leaves for a pop of color and fresh flavor. Serve right away with a simple green salad or some crusty bread on the side for a complete meal.
Can I Use Frozen Beets Instead of Fresh?
Yes, frozen cooked beets work well too! Just thaw them completely and drain any excess moisture before blending to avoid watering down the sauce.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the beet sauce a day ahead and store it in an airtight container in the fridge. Reheat gently on the stove with a splash of pasta water to loosen it before tossing with pasta.
How Should I Store Leftovers?
Keep leftover pasta and sauce in separate airtight containers in the fridge for up to 3 days. Reheat on the stove or microwave, adding a bit of water or cream to refresh the sauce’s creaminess.
What Are Good Substitutes for Heavy Cream?
You can swap heavy cream with sour cream, Greek yogurt, or a plant-based cream alternative to keep the sauce creamy but suit your dietary preferences.