Pink Pasta with Creamy Beet Sauce is a beautiful and tasty dish that brings a pop of color to your dinner plate. The sauce is made from cooked beets blended with cream, which gives it a smooth, rich texture and a lovely light pink color that’s as fun to look at as it is to eat. The pasta is tender and perfectly coated with the sauce, making each bite creamy and flavorful.
I love making this pasta when I want something a little different but still comforting. The beet sauce is my secret way to add veggies into the meal without anyone even noticing—they just think it tastes amazing! Plus, making the sauce is really simple, and it comes together quickly once the beets are cooked. I sometimes add a touch of garlic or lemon juice to brighten the flavors, which always works well.
My favorite way to serve this dish is with a sprinkle of fresh parsley or a little Parmesan cheese on top. It’s a great dinner for when friends come over because it looks so special but doesn’t take much effort. Whether it’s a weeknight dinner or a casual weekend meal, Pink Pasta with Creamy Beet Sauce is a cheerful and tasty way to enjoy pasta in a new way.
Key Ingredients & Substitutions
Beets: Fresh cooked beets are key for that bright pink color and natural sweetness. You can roast, boil, or steam them. If you’re short on time, canned or vacuum-packed cooked beets work too.
Heavy Cream or Crème Fraîche: This gives the sauce its creamy texture. If you prefer a lighter option, try half-and-half or a plant-based cream like coconut cream.
Parmesan Cheese: Adds a nice salty, umami touch. For a vegetarian version, use a vegan Parmesan alternative or nutritional yeast.
Pasta: Spaghetti or linguine are great for coating with the sauce. You can swap for fettuccine or penne if you like.
How Do I Make Sure the Beet Sauce is Smooth and Creamy?
The secret to a silky beet sauce is blending the cooked beets thoroughly with cream and cheese. Here’s how:
- Use a good blender or food processor to ensure no lumps remain.
- Add cream gradually to control thickness—start with less and add more if needed.
- Beat in cheese after the beets are smooth but before heating the sauce, so it melts evenly.
- Warm the sauce gently to avoid curdling or separating.
If the sauce feels too thick when mixing with pasta, add reserved pasta water a little at a time to loosen it. This helps the sauce stick well to the noodles for a lush coating.
Equipment You’ll Need
- Large pot – for cooking the pasta, which makes it easy to cook a big batch at once.
- Skillet or saucepan – to gently warm the beet sauce and toss everything together. I like a wide skillet because it’s easy to stir.
- Blender or food processor – this is key for blending the beets until smooth and creamy, giving your sauce a silky texture.
- Measuring cups and spoons – for the cream, cheese, and spices, so everything is just right.
- Cooking spoon – to stir the sauce and pasta, making sure everything is evenly coated.
Flavor Variations & Add-Ins
- Cheese: Try goat cheese or ricotta instead of Parmesan for a different creamy texture and flavor.
- Herbs: Add chopped chives or thyme to give the dish a fresh, herbal lift.
- Proteins: Top with grilled chicken, shrimp, or crispy pancetta for added substance.
- Veggies: Toss in sautéed mushrooms, spinach, or roasted cherry tomatoes for extra flavor and nutrients.
How to Make Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti or linguine pasta
- 2 medium beets, cooked and peeled (about 1 cup diced)
- ½ cup heavy cream or crème fraîche
- ¼ cup grated Parmesan cheese, plus extra for serving
- 2 tbsp unsalted butter
- 1–2 cloves garlic, minced
- 1 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp lemon juice (optional, to brighten flavor)
- Fresh basil or parsley leaves for garnish
How Much Time Will You Need?
This dish takes around 25–30 minutes total. You’ll spend about 10 minutes cooking the pasta and preparing the sauce, then a few minutes tossing everything together and serving. If your beets aren’t cooked yet, add about 45–60 minutes for roasting or boiling, or use pre-cooked beets to save time.
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 following the package instructions until al dente—tender but still a little firm. Before draining, save half a cup of the pasta water for later. Then drain your pasta well.
2. Prepare the Garlic Butter:
While the pasta cooks, heat olive oil and butter in a skillet over medium heat. Add the minced garlic and sauté for about a minute until it’s fragrant. Be careful not to burn the garlic!
3. Make the Beet Sauce:
In a blender or food processor, add the cooked beets, heavy cream, grated Parmesan, lemon juice (if using), and a pinch of salt and pepper. Blend everything until you get a smooth, creamy sauce with a beautiful pink color.
4. Warm the Sauce:
Pour the beet sauce into the skillet with the garlic. Warm it gently, stirring for 2 to 3 minutes. If the sauce feels too thick, add a splash of your reserved pasta water to loosen it to your liking.
5. Combine Pasta and Sauce:
Add the drained pasta to the skillet. Toss well so every strand is coated with the creamy beet sauce. If you want the sauce smoother and clingier, add a little more pasta water as you toss.
6. Serve and Garnish:
Taste the pasta and adjust the salt and pepper if needed. Spoon the pasta onto plates, sprinkle with extra Parmesan cheese, and garnish with fresh basil or parsley leaves. Serve immediately and enjoy your bright, creamy beet pasta!
Can I Use Frozen or Pre-Cooked Beets for the Sauce?
Absolutely! Frozen cooked beets or store-bought pre-cooked beets work well and save time. Just thaw frozen beets fully and drain any excess liquid before blending.
How Can I Make This Dish Vegan?
Swap the heavy cream with coconut cream or a plant-based cream, and use nutritional yeast or a vegan Parmesan substitute instead of cheese. Use vegan butter or olive oil for sautéing the garlic.
What’s the Best Way to Store Leftovers?
Store any leftover pasta and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or cream to loosen the sauce if it thickens.
Can I Prepare the Sauce in Advance?
Yes! Make the beet sauce ahead of time and keep it refrigerated for up to 2 days. Warm it gently before tossing with freshly cooked pasta for the best flavor and texture.
