Pink Pasta with Creamy Beet Sauce is a fun and colorful dish that really brightens up any meal. The sauce gets its beautiful pink color from beets, mixed with a creamy base that makes it smooth and rich. It’s a great way to add some veggies in a way that feels special, plus the pasta is perfectly coated in that vibrant, tasty sauce.
I love making this dish when I want something a little different but still easy to prepare. The beets give it a mild sweetness that balances the creaminess just right, and I think it’s a great way to get kids interested in veggies because they’re curious about the bright color. Plus, the sauce comes together quickly, so it’s one of my go-to recipes for busy weeknights.
My favorite way to serve this pink pasta is with a sprinkle of fresh herbs and a little bit of toasted nuts for crunch. It’s great on its own or paired with a simple green salad. Every time I make it, people ask for the recipe — they just can’t get over how pretty and delicious it is!
Key Ingredients & Substitutions
Beets: Roasting beets brings out their natural sweetness and deep color, which makes the sauce beautifully vibrant. If you’re short on time, you can use pre-cooked or canned beets, but fresh roasted ones really boost the flavor.
Cream: Heavy cream adds richness and smoothness to the sauce. For a dairy-free option, full-fat coconut milk works well and keeps the creaminess, though it adds a subtle coconut flavor.
Parmesan Cheese: Parmesan adds a nice salty, nutty note. You can skip it or use nutritional yeast for a vegan version without losing too much flavor.
Pasta: Fettuccine or tagliatelle hold the sauce well thanks to their wide shape. Feel free to use any pasta shape you like, even spaghetti or penne.
Garlic and Lemon Juice: Garlic gives a nice savory push, while lemon juice adds brightness and balances the sweetness of the beets.
How Do You Get a Smooth, Creamy Beet Sauce without Lumps?
Making creamy beet sauce is easier than it seems if you follow these steps:
- Make sure the beets are fully roasted and soft before blending; this helps them puree smoothly.
- Add the cream (or coconut milk) gradually while blending to control thickness.
- Blend garlic, lemon juice, and olive oil together with the beets to evenly distribute flavors.
- If the sauce feels too thick or chunky, add small amounts of reserved pasta water until it reaches a silky consistency.
- Taste and adjust seasoning last, so the salt and pepper are balanced.
These tips help you get a velvety sauce that clings to the pasta perfectly without lumps or thin spots.
Equipment You’ll Need
- Large pot – I use it to boil the pasta easily and quickly.
- Blender or food processor – perfect for blending the roasted beets into a smooth sauce.
- Cooking spoon or tongs – helps toss and mix the pasta with the sauce well.
- Measuring cups and spoons – keeps everything precise and easy to follow.
- Serving bowls – for plating the vibrant pink pasta beautifully.
Flavor Variations & Add-Ins
- Swap Parmesan with nutritional yeast for a vegan, cheesy flavor.
- Add sautéed mushrooms or spinach for extra veggies and earthiness.
- Mix in cooked chicken or shrimp for added protein and heartiness.
- Sprinkle with crushed red pepper flakes or a drizzle of balsamic vinegar for a flavor twist.
Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
- 12 oz (340 g) fettuccine or tagliatelle pasta
- 2 medium beets, roasted and peeled
- 1 cup heavy cream or full-fat coconut milk (for dairy-free)
- ½ cup grated Parmesan cheese (optional, or use nutritional yeast for vegan)
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley for garnish
- 2 tbsp toasted pine nuts (optional, for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook pasta and blend the sauce. Overall, plan for around 25 minutes from start to finish—quick, vibrant, and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the pasta and cook following the package instructions until it’s al dente (firm to the bite). Before draining, save half a cup of the pasta water. Drain the pasta and set it aside.
2. Prepare the Beet Sauce:
In a blender or food processor, add the roasted and peeled beets, heavy cream (or coconut milk), Parmesan cheese, garlic cloves, olive oil, lemon juice, salt, and pepper. Blend everything until you get a smooth, creamy sauce. If the sauce feels too thick, use a little of the reserved pasta water to thin it out to your liking.
3. Combine Pasta and Sauce:
Put the drained pasta back into the pot or a large bowl. Pour the creamy beet sauce over it, then toss it all together until every strand is evenly coated. Add additional pasta water if needed to loosen the sauce.
4. Serve and Garnish:
Dish the pasta into bowls and garnished with fresh dill or parsley. Sprinkle toasted pine nuts on top for extra crunch, if you like. Serve right away and enjoy!
Can I Use Frozen Beets Instead of Fresh Roasted Beets?
Yes, frozen cooked beets work well as a shortcut! Thaw them completely and drain any excess liquid before blending to avoid a watery sauce.
Is There a Dairy-Free Option for This Recipe?
Absolutely! Swap the heavy cream for full-fat coconut milk and replace Parmesan with nutritional yeast for a vegan-friendly creamy sauce.
How Should I Store Leftovers?
Store any leftover pasta in an airtight container 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 Make the Sauce Ahead of Time?
Yes, you can prepare the beet sauce up to 2 days ahead and refrigerate it. Just give it a good stir before tossing with freshly cooked pasta.