Go Back

Creamy Pink Beet Pasta (Valentine's Special)

A stunningly vibrant, naturally pink pasta dish made with roasted beets, garlic, and parmesan cream sauce. The perfect romantic dinner ready in under 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 plates
Course: Dinner, Main Course
Cuisine: Italian, Modern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 8 oz linguine or fettuccine
  • 1 cup pasta water reserved from boiling
Pink Sauce
  • 2 medium red beets roasted and peeled
  • 3 cloves garlic
  • 0.5 cup heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
Garnish
  • 2 leaves fresh basil
  • 1 pinch cracked black pepper

Equipment

  • Blender or Food Processor
  • Large pot
  • Skillet
  • Baking sheet
  • Aluminum foil

Method
 

  1. Preheat oven to 400°F (200°C). Wash beets, wrap in foil with a drizzle of oil, and roast for 45-60 mins until tender.
  2. Peel cooled beets and chop into chunks.
  3. Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
  4. In a blender, combine beets, garlic, heavy cream, parmesan, olive oil, lemon juice, salt, and pepper. Blend until ultra-smooth.
  5. Pour sauce into a skillet over medium heat to warm through.
  6. Add cooked pasta to the skillet and toss. Add reserved pasta water a splash at a time until sauce is glossy and coats noodles.
  7. Serve immediately topped with extra parmesan and basil.

Notes

Wear gloves when handling roasted beets to prevent staining your hands.