Save I stumbled onto this beauty entirely by accident during a dinner party prep crisis. My friend Sarah brought over some roasted beets she hadn't used, and I had pasta boiling. The vibrant pink that happened when I threw them in the blender made everyone at the table gasp. Sometimes the best discoveries come from pure kitchen chaos.
Last Valentine's Day I made this for my husband, who swore he hated beets. He took one look at that gorgeous pink sauce and tentatively took a bite, then went back for thirds. Now he requests it regularly, which proves that sometimes presentation really does change everything.
Ingredients
- 400 g dried penne or rigatoni: The ridges catch the silky sauce perfectly, though any short pasta works in a pinch
- Salt: Generously salt your pasta water until it tastes like the sea, it's your only chance to season from inside out
- 2 medium cooked beets: Roasting them beforehand concentrates their natural sugars and makes blending effortless
- 2 tbsp olive oil: A fruity extra virgin adds depth that neutral oil simply cannot provide
- 1 small onion: Finely chopped so it melts into the sauce without any noticeable texture
- 2 garlic cloves: Minced fresh, never jarred, for that aromatic punch that balances the sweetness
- 120 ml heavy cream: The fat content here creates that restaurant quality velvet finish
- 2 tbsp unsalted butter: Adds richness and helps the sauce cling to every strand of pasta
- 60 g grated Parmesan: Use freshly grated for the best melt and that salty umami kick
- 1 tbsp lemon juice: This little splash cuts through the cream and brightens the whole dish
- ¼ tsp ground black pepper: Freshly cracked makes all the difference here
- Fresh basil leaves: The green against pink is just too pretty to skip
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook pasta until al dente, saving that precious half cup of starchy water before draining
- Build your flavor base:
- Heat olive oil in a skillet over medium heat and sauté the onion for 3 to 4 minutes until it turns translucent, then add garlic for just one minute more
- Warm the beets:
- Toss in chopped beets and stir for 2 minutes to wake up their flavors before removing the pan from heat
- Create the magic:
- Transfer everything to a blender with cream, butter, lemon juice, pepper and a pinch of salt, then blend until it's silk smooth and shockingly pink
- Bring it all together:
- Pour that gorgeous sauce back into the skillet over low heat, stir in Parmesan until it melts into glossy perfection, then toss in your pasta and add reserved water as needed
- Finish with flair:
- Serve immediately while the sauce is clinging to every curve, topped with fresh basil and an extra snowfall of Parmesan
Save My niece asked if we were having fairy food for dinner when she saw the pink sauce on her plate. She ate everything, asked for seconds, and now considers herself my official pink pasta taste tester whenever I visit.
Making It Your Own
I've discovered that roasting the beets with a drizzle of balsamic beforehand adds a subtle complexity. The acid mellows the earthiness while deepening the overall flavor profile in ways people notice but cannot quite place.
Wine That Works
The natural sweetness and cream here pair beautifully with something crisp and acidic. A cold Sauvignon Blanc or bright Pinot Grigio cuts through the richness while complementing those beeter notes.
Timing Is Everything
Have everything prepped before you start boiling water because the sauce comes together quickly once you begin. The pasta and sauce should finish cooking at the same moment for that perfect restaurant style texture.
- Blend hot ingredients carefully, venting the lid to avoid any steam explosions
- If the sauce seems too thick, add pasta water one tablespoon at a time until it flows like heavy cream
- This dish waits for no one, so have your guests at the table when you toss that final pasta
Save Watch people's faces when you bring this to the table, that moment of surprise is half the joy. Something this beautiful should never be eaten alone.
Recipe FAQs
- → Why is my pasta pink?
The vibrant pink color comes entirely from the beets. When blended with cream and butter, the beets create that stunning magenta hue that coats the pasta beautifully.
- → Can I use fresh beets instead of cooked?
Yes, but you'll need to roast or boil them first until tender. Pre-cooked beets save time and work perfectly well in this sauce.
- → Is this dish spicy?
No, the black pepper adds just a gentle warmth. The sauce focuses on the natural sweetness of beets balanced by savory Parmesan and garlic.
- → What pasta shapes work best?
Penne or rigatoni are ideal because their ridges and tubes hold the creamy sauce beautifully. Fusilli or farfalle would also work well.
- → Can I make this vegan?
Absolutely. Substitute heavy cream with coconut cream or cashew cream, use vegan butter, and replace Parmesan with nutritional yeast or vegan cheese.
- → How long does the sauce keep?
The beet cream sauce refrigerates well for up to 3 days. Reheat gently with a splash of pasta water or cream to restore silkiness before tossing with freshly cooked pasta.