Save The first time I made beet pasta, my kitchen looked like a crime scene. I had somehow managed to splatter magenta droplets across the backsplash, my apron, and even the ceiling fan. But that first bite—silky, earthy, unexpectedly luxurious—made every minute of cleanup worth it. Now I make this whenever I need to feel fancy without actually trying that hard.
I served this at a dinner party last winter, right when we were all knee-deep in that gray stretch where every meal feels like it needs to comfort you just for existing. My friend Sarah, who claims to hate beets, went back for thirds. She actually whispered, I cant believe Im eating beets and loving it, which is basically the highest compliment Ive ever received.
Ingredients
- 400 g dried penne or rigatoni: I like how the ridges catch the sauce, but any sturdy pasta shape will work beautifully here
- Salt for boiling water: Dont be shy—your pasta water should taste like the ocean
- 2 medium cooked beets: Roasting them beforehand adds depth, but steamed or boiled work in a pinch
- 2 tbsp olive oil: The foundation of your flavor base
- 1 small onion, finely chopped: Adds sweetness that balances the earthy beets
- 2 garlic cloves, minced: Because everything tastes better with garlic
- 120 ml heavy cream: This transforms the beets into something luxurious and velvety
- 2 tbsp unsalted butter: For that silky finish that makes restaurant sauce so addictive
- 60 g grated Parmesan: Salty, nutty, and absolutely essential
- 1 tbsp lemon juice: Cuts through the richness and wakes everything up
- ¼ tsp ground black pepper: Freshly cracked makes a huge difference
- Fresh basil leaves: Adds a pop of green and a fresh aromatic finish
Instructions
- Get your pasta going first:
- Bring a large pot of generously salted water to boil and cook pasta until al dente, reserving about half a cup of that starchy pasta water before draining—the liquid gold that will bring your sauce together later.
- Build your flavor foundation:
- Warm olive oil in a skillet over medium heat and sauté the onion until it turns translucent and fragrant, about 3 to 4 minutes, then add garlic for just 60 seconds so it mellows without burning.
- Add the beets:
- Toss in chopped beets and let them hang out in the pan for a couple of minutes, stirring occasionally to wake up their flavor before taking everything off the heat.
- Create the magic:
- Transfer the beet mixture to a blender and add cream, butter, lemon juice, pepper, and a pinch of salt, then blend until completely smooth—this is where the transformation happens.
- Make it sauce:
- Pour that gorgeous pink mixture back into your skillet over low heat and stir in Parmesan until it melts into a glossy, velvety sauce that coats the back of a spoon.
- Bring it all together:
- Add your drained pasta to the sauce and toss until every piece is coated, adding splashes of that reserved pasta water until the sauce reaches the perfect silky consistency.
- Finish like you mean it:
- Serve immediately while the sauce is still clinging to every curve of the pasta, topped with fresh basil leaves and an extra dusting of Parmesan because why not.
Save This pasta has become my go-to for nights when I want to make something that feels special but does not require me to be a different person than I actually am. There is something about that shocking color against a white plate that makes even a Tuesday dinner feel like an occasion.
Making It Your Own
Once you have the basic technique down, this sauce is remarkably forgiving. I have added everything from goat cheese to toasted walnuts, and somehow it always works. The beet cream is essentially a blank canvas for whatever you are craving.
The Pasta Water Secret
That half cup of starchy water you saved is not optional—it is the difference between sauce that clings to your pasta and sauce that slides right off. The starch helps bind everything together into that glossy, restaurant-style coating.
Make-Ahead Magic
The beet cream sauce actually keeps beautifully in the refrigerator for up to three days, which means you can batch cook and have pink pasta on demand all week. Just reheat gently with a splash of cream or water to bring it back to life.
- Cook your beets on Sunday and the rest of the recipe comes together in 20 minutes on a weeknight
- The sauce freezes surprisingly well if you want to get ahead even further
- Leftovers reheat beautifully for lunch the next day, if you somehow have any
Save I hope this pasta brings as much joy to your table as it has to mine. There is something deeply satisfying about eating something so beautiful and delicious.
Common Recipe Questions
- → Why is my pasta pink?
The vibrant pink color comes entirely from the beets. When blended with cream, the beets create a naturally stunning hue without any artificial food coloring.
- → Can I use fresh raw beets?
Yes, but you'll need to roast or boil them first until tender. Pre-cooked or vacuum-packed beets work perfectly and save time.
- → Is the beet flavor overpowering?
Not at all. The cream, butter, and Parmesan mellow the earthy beet flavor into a subtle sweetness that complements the pasta beautifully.
- → Can I make this vegan?
Absolutely. Substitute heavy cream with coconut cream or cashew cream, use vegan butter, and replace Parmesan with nutritional yeast or vegan cheese.
- → What pasta shapes work best?
Penne, rigatoni, or fusilli catch the creamy sauce well in their ridges and tubes. Longer shapes like fettuccine also work wonderfully for coating.
- → How long does the sauce keep?
The beet cream sauce stores in an airtight container for up to 3 days. Reheat gently with a splash of pasta water to restore consistency.