Pink Pasta with Creamy Beet Sauce is a bright and cheerful dish that brings a splash of color to your plate. The star here is the creamy sauce made from beets, which gives the pasta a lovely pink hue and a mild, sweet flavor. It’s smooth, rich, and feels a little special without being complicated to make.
I love how simple this recipe is but how impressive it looks when served. The earthy sweetness of the beets combines beautifully with the creaminess, and you can easily add a sprinkle of fresh herbs or some crunchy nuts on top for extra texture. I often toss in some garlic or lemon zest to brighten up the flavors even more.
This is one of those meals that always sparks curiosity at the dinner table—people can’t help but smile when they see the pink sauce. It’s perfect for a cozy night when you want something comforting but fun at the same time. Plus, it’s a great way to sneak some veggies into your dinner without feeling like you’re eating a salad!
Key Ingredients & Substitutions
Beets: Beets give this pasta its beautiful pink color and a subtle sweetness. You can roast or boil them. If fresh beets are hard to find, canned beets work too—just drain and rinse them first.
Cream & Cream Cheese: Heavy cream and cream cheese create the silky texture. For a dairy-free or vegan version, try full-fat coconut milk and cashew cream. Both keep it creamy without changing the flavor much.
Pasta: Fettuccine or tagliatelle noodles are perfect for holding onto the sauce. If you prefer, penne or rigatoni work too. Using fresh pasta will make the dish extra tender.
Garlic & Lemon Juice: These add a fresh, zesty kick. If you like a stronger garlic flavor, add a bit more or sauté it lightly before blending to mellow it out.
How Do I Make the Creamy Beet Sauce Smooth and Well Blended?
Getting the sauce perfectly smooth is key. Use a blender or food processor to break down the beets and cream until silky. Start blending everything together, then add reserved pasta water slowly if the sauce is too thick.
- Cook beets thoroughly so they blend easily.
- Add liquids like cream and olive oil early in blending for smoothness.
- Blend for at least 1-2 minutes for a creamy texture.
- If the sauce seems too heavy, a splash of lemon juice brightens it up.
Following these tips ensures a sauce that coats your pasta beautifully without lumps or stiffness.
Equipment You’ll Need
- Large pot – I recommend it because it’s perfect for boiling pasta evenly.
- Blender or food processor – makes the beet sauce super smooth and creamy.
- Measuring cups and spoons – helps you get the right amount of cream, olive oil, and lemon juice.
- Chef’s knife and cutting board – for chopping the cooked beets and garlic.
- Strainer – to drain the pasta and reserve some pasta water for thinner sauce.
Flavor Variations & Add-Ins
- Swap the Parmesan for nutritional yeast or vegan cheese to keep it dairy-free.
- Add sautéed mushrooms or cooked spinach for more texture and greens.
- Mix in cooked shrimp or grilled chicken for added protein.
- Sprinkle extra herbs like basil or chives on top for fresh flavor.
Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
- 8 oz (225g) fettuccine or tagliatelle pasta
- 2 medium cooked beets (about 1 cup peeled and chopped)
- 1/2 cup heavy cream or full-fat coconut milk (for a vegan option)
- 1/4 cup cream cheese or cashew cream (for vegan option)
- 1 small garlic clove, minced
- 2 tbsp olive oil
- 2 tbsp grated Parmesan cheese (optional, omit for vegan)
- 1 tbsp lemon juice, fresh
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
How Much Time Will You Need?
This dish takes about 20-25 minutes in total. You’ll spend around 10 minutes cooking the pasta and 10-15 minutes blending and combining the creamy beet sauce with the pasta. It’s quick, simple, and perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add your pasta and cook according to the package instructions until al dente. When ready, drain the pasta but save about 1/4 cup of the cooking water for the sauce.
2. Make the Creamy Beet Sauce:
In a blender or food processor, add the cooked beets, heavy cream (or coconut milk), cream cheese (or cashew cream), minced garlic, olive oil, fresh lemon juice, salt, and black pepper. Blend everything until it’s smooth and creamy. If the sauce feels too thick, add a little bit of the reserved pasta water to thin it out to a sauce-like consistency.
3. Combine and Serve:
Put the hot pasta back into the pot or into a large bowl. Pour the creamy beet sauce over the pasta and toss well to coat every strand. If you like, stir in the grated Parmesan cheese for a little extra flavor. Serve the pasta right away, topped with fresh dill or parsley and a touch of black pepper.
Enjoy your vibrant, creamy pink beet pasta—simple, colorful, and full of flavor!
Can I Use Frozen Beets for the Sauce?
Yes, frozen cooked beets work well! Just thaw them completely and drain any excess liquid before blending to keep the sauce creamy and vibrant.
How Can I Make This Recipe Vegan?
Swap the heavy cream for full-fat coconut milk and use cashew cream instead of cream cheese. Skip the Parmesan or use a vegan cheese alternative to keep it fully plant-based.
Can I Make the Beet Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day in advance and store it in the fridge. When ready to serve, gently warm it on the stove or blend in a little pasta water to refresh the texture before tossing with pasta.
What’s the Best Way to Reheat Leftover Pasta?
Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of cream or pasta water to loosen the sauce. Stir frequently to heat evenly without drying out.