Pin I discovered this pink pasta completely by accident when I had a surplus of roasted beets from a farmer's market haul and a half-empty carton of cream sitting in my fridge. The moment the beet purée hit the hot skillet and transformed into this silky, wine-colored sauce, I knew I'd stumbled onto something special. My kitchen filled with this earthy sweetness, and suddenly what felt like improvisation turned into a dish I'd make again and again.
I made this for a dinner party where someone mentioned they were tired of the same old pasta dishes, and I watched their face light up when that hot pink plate arrived at the table. Nobody expected the color, and even fewer expected how the earthy beets played with the bright lemon and sharp Parmesan. It became the dish people asked me to make again, and I realized the best recipes are the ones that surprise people.
Ingredients
- Dried penne or rigatoni (400 g): These sturdy shapes hold the sauce without getting mushy, but honestly any short pasta works if that's what you have.
- Cooked beets (2 medium, about 250 g): Use pre-cooked ones from the grocery store if you're short on time—they blend just as smoothly as homemade roasted ones.
- Olive oil (2 tbsp): This builds the aromatic base, so don't skip it or use something flavorless.
- Onion and garlic (1 small onion, 2 cloves): They soften into the sauce, creating depth without a sharp bite if you cook them gently.
- Heavy cream (120 ml): This is what makes the sauce coat the pasta like silk—plant-based cream works too if you prefer.
- Unsalted butter (2 tbsp): It rounds out the flavors and adds that restaurant-quality richness.
- Parmesan cheese (60 g): Freshly grated makes all the difference in how smoothly it melts into the sauce.
- Lemon juice (1 tbsp): This bright note stops the beet sweetness from becoming cloying—don't leave it out.
- Black pepper and salt: Season in layers as you go, not all at the end.
Instructions
- Get your pasta going:
- Salt your boiling water generously—it should taste like the sea. Cook the pasta until it's just tender with a slight resistance when you bite it, then reserve that starchy water before draining.
- Build the aromatics:
- Warm olive oil in your skillet and let the onion soften slowly until it's nearly translucent and smells sweet. Add the garlic and let it perfume the oil for just a minute before it turns bitter.
- Warm the beets:
- Stir in your chopped beets and let them heat through for a minute or two, just to meld everything together.
- Make it smooth:
- Transfer everything to a blender with the cream, butter, lemon juice, pepper, and a pinch of salt, then blend until it's completely silky with no visible chunks.
- Finish the sauce:
- Return the purée to low heat and stir in your grated Parmesan until it melts into a glossy, unified sauce. Taste and adjust—a pinch more salt usually makes it sing.
- Marry pasta and sauce:
- Toss your drained pasta into the skillet, coating every piece. If it feels thick, splash in some of that reserved pasta water until the sauce clings to the pasta like a gentle blanket.
- Plate and garnish:
- Serve immediately while the sauce is still warm and glossy, scattered with fresh basil and a generous shower of Parmesan.
Pin The first time someone asked if this was made with beets because I was trying to be fancy, I laughed because it's actually just what happened when I raided my fridge on a random Wednesday. Now it's become the dish that reminds me that the best cooking comes from working with what you have, not from following someone else's idea of what should go together.
Variations Worth Trying
This sauce is genuinely forgiving once you understand how it works. I've made it with less cream and more pasta water for a lighter version, and it still tastes rich and satisfying. Sometimes I add a small handful of fresh spinach to the blender at the last second, which brightens everything without changing the fundamental character of the dish.
Wine Pairing and Serving Ideas
A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the creaminess beautifully, especially if you serve this on a warm evening. I've also learned that this pasta is excellent cold the next day as a salad if you add a bit of extra lemon juice and some fresh vegetables—it becomes something entirely new.
Kitchen Notes and Timing
The entire dish comes together in about 40 minutes from cold stove to table, which means you can make it on a weeknight without stress. The beauty is that most of the time is just waiting for water to boil and pasta to cook, so you're actually only working for about 10 minutes. Everything from the blender onward happens quickly, so read through the steps once and have your Parmesan grated before you start—you'll thank yourself when things move fast at the end.
- Pre-grate your Parmesan and have it ready before you blend the sauce.
- If you're cooking for guests, you can make the beet cream sauce up to an hour ahead and reheat it gently before tossing with pasta.
- The pasta water is not optional—it's the difference between a glossy, clinging sauce and one that sits separate on the plate.
Pin This pasta taught me that the simplest ingredients, treated with care and a little patience, can become something you're genuinely proud to put on a plate. It's one of those dishes that tastes like you spent all afternoon cooking, even when you didn't.
Recipe Q&A
- → How do I achieve a smooth beet cream sauce?
Cook beets until tender, then blend with cream, butter, lemon juice, and seasonings until completely smooth. Using a blender helps create the silky texture.
- → Can I use roasted beets instead of boiled?
Yes, roasted beets add a deeper, caramelized flavor while maintaining the vibrant color and texture needed for the sauce.
- → What pasta types pair best with beet cream sauce?
Short pastas like penne or rigatoni work well as their shape holds the creamy sauce effectively.
- → How can I adjust the sauce thickness?
Reserve some pasta cooking water and add gradually to the sauce to achieve a silky, smooth consistency.
- → Are there alternative garnishes besides basil and Parmesan?
Fresh herbs like parsley or chives, and a sprinkle of toasted nuts can add texture and complementary flavors.