Pink Pasta with Beet Cream

There's something magical about transforming humble beetroots into a dish that looks like it came straight from a high-end Italian restaurant. This Pink Pasta with Beet Cream creates a stunning visual impact while delivering incredible flavors that will have your guests asking for the recipe. The earthy sweetness of beetroots pairs beautifully with rich cream and sharp Parmesan, creating a sauce that's both elegant and comforting.

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This recipe proves that vegetarian dishes can be both visually spectacular and deeply satisfying. The smooth, velvety beet cream sauce clings perfectly to each piece of pasta, while the fresh basil adds a bright herbal note that balances the earthiness of the beets. It's the kind of dish that makes weeknight dinners feel special.

Ingredients

• Pasta: 400 g (14 oz) dried penne or rigatoni, Salt for boiling water
• Beet Cream Sauce: 2 medium cooked beets (about 250 g) peeled and chopped, 2 tbsp olive oil, 1 small onion finely chopped, 2 garlic cloves minced, 120 ml (½ cup) heavy cream, 2 tbsp unsalted butter, 60 g (½ cup) grated Parmesan cheese plus more for serving, 1 tbsp lemon juice, ¼ tsp ground black pepper, Salt to taste
• Garnish: Fresh basil leaves for serving, Extra grated Parmesan

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Instructions

Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain pasta.

Step 2

While pasta cooks, heat olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute more.

Step 3

Add chopped beets to the skillet and cook for 2 minutes, stirring. Remove from heat.

Step 4

Transfer beet mixture to a blender. Add heavy cream, butter, lemon juice, black pepper, and a pinch of salt. Blend until completely smooth.

Step 5

Pour the beet cream sauce back into the skillet over low heat. Stir in grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.

Step 6

Add drained pasta to the sauce, tossing to coat. Add reserved pasta water as needed until the sauce reaches a silky consistency.

Step 7

Serve immediately, garnished with fresh basil and extra Parmesan.

Zusatztipps für die Zubereitung

The key to achieving the perfect silky texture lies in properly emulsifying the sauce. When blending the beet mixture, make sure it's completely smooth - any lumps will affect the final texture. If your sauce seems too thick, gradually add the reserved pasta water one tablespoon at a time until you reach the desired consistency. The starch from the pasta water helps bind the sauce to the pasta beautifully.

Varianten und Anpassungen

For a vegan version, substitute the heavy cream with cashew cream or full-fat coconut milk, replace butter with vegan butter, and use nutritional yeast instead of Parmesan cheese. Gluten-free pasta works wonderfully with this sauce. You can also add roasted walnuts for extra texture or a pinch of red pepper flakes for heat. Lemon zest brightens the dish even further if you enjoy citrus notes.

Serviervorschläge

This vibrant pasta pairs beautifully with a crisp Sauvignon Blanc or light Pinot Grigio. Serve with crusty bread and a simple arugula salad dressed with lemon vinaigrette to complete the meal. The dish is substantial enough to serve as a main course for four people, or can work as an elegant starter for six. Leftovers reheat well with a splash of cream or pasta water to restore the silky texture.

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This Pink Pasta with Beet Cream proves that healthy ingredients can create the most luxurious-tasting dishes. The natural sweetness of the beetroots, combined with the richness of cream and the sharpness of Parmesan, creates a harmony of flavors that will make this recipe a regular in your dinner rotation. It's comfort food that happens to be beautiful - the best of both worlds.

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Recipe FAQs

→ Can I use fresh beets instead of cooked ones?

Yes, absolutely. Roast fresh beets at 200°C (400°F) for 45-60 minutes until tender, then peel and chop. Pre-cooked beets from the store are equally convenient and save preparation time.

→ How do I achieve the silkiest sauce texture?

Blend the beet mixture thoroughly until completely smooth, then stir in Parmesan over low heat. Use reserved pasta water gradually to reach your desired consistency. The starch in pasta water helps create a silky coating.

→ What's the best pasta shape for this sauce?

Penne and rigatoni work wonderfully due to their ridges that hold the creamy sauce. You can also use fettuccine or tagliatelle for a more elegant presentation.

→ How can I make this dish vegan?

Replace heavy cream with plant-based alternatives like oat or cashew cream, use vegan butter, and substitute Parmesan with nutritional yeast. The result is equally creamy and delicious.

→ Can I prepare the sauce in advance?

Yes, make the sauce up to 2 days ahead and refrigerate. Gently reheat over low heat, adding a splash of cream or pasta water if needed to restore the silky consistency before tossing with fresh pasta.

→ What wines pair well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the earthy beets and rich cream perfectly. Their acidity cuts through the richness and brightens each bite.