Pink Pasta with Beet Cream (Print View)

Silky beetroot cream sauce coats tender pasta, enriched by garlic and Parmesan for a vibrant meal.

# Components:

→ Pasta

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

→ Beet Cream Sauce

03 - 2 medium cooked beets (about 8.8 oz), peeled and chopped
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 more 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 rolling boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.
02 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté 3 to 4 minutes until translucent. Incorporate minced garlic and cook an additional minute.
03 - Add chopped cooked beets to the skillet and stir for 2 minutes to warm through. Remove skillet from heat.
04 - Transfer beet mixture to a blender. Add heavy cream, unsalted butter, lemon juice, ground black pepper, and a pinch of salt. Blend until completely smooth and creamy.
05 - Return beet cream sauce to skillet over low heat. Stir in grated Parmesan until melted and sauce is smooth. Adjust seasoning with salt and pepper to taste.
06 - Add drained pasta to the sauce, tossing to coat evenly. Incorporate reserved pasta water gradually until sauce reaches a silky consistency.
07 - Plate pasta immediately and garnish with fresh basil leaves and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • The sauce is silky enough to coat pasta perfectly, but it doesn't feel heavy or overwhelming.
  • You'll get restaurant-quality plating the moment you put it on a plate, and everyone will ask how you made it.
  • It comes together in less than an hour, which means weeknight dinner can still feel special.
02 -
  • Don't skip blending the beet mixture completely smooth, because any chunks will make the texture gritty instead of luxurious.
  • The lemon juice is essential and non-negotiable, because without it the sauce tastes one-dimensional and too earthy.
  • Pasta water is your friend here, so don't throw it away before you've had a chance to adjust the sauce consistency.
03 -
  • If you're using roasted beets instead of pre-cooked ones, the flavor will be slightly deeper and sweeter, so adjust your lemon juice accordingly.
  • Add a tiny pinch of nutmeg to the sauce if you want to elevate it even further, because it whispers in the background and makes everything taste more sophisticated.
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