Pink Pasta with Creamy Beet Sauce is a beautiful and tasty dish that brings a splash of color to your dinner plate. The sauce, made from cooked beets blended with cream, creates this lovely pink hue that’s as delicious as it is eye-catching. The pasta itself is tender and perfectly coated in the sauce, combining earthy beet flavors with a smooth, creamy texture.
I really enjoy making this dish because it feels special but is surprisingly simple to prepare. I like to use fresh beets roasted until soft, which gives the sauce a natural sweetness that balances the creaminess perfectly. It’s a fun way to sneak in some veggies, and I always get compliments on how vibrant and inviting it looks, even before the first bite.
My favorite way to serve this pink pasta is with a sprinkle of fresh herbs like parsley or basil and a little grated parmesan on top. It’s a cozy dinner on its own or great alongside a crisp green salad. Whenever I make this, it feels like a little celebration at the table — bright, comforting, and definitely something I look forward to revisiting again and again.
Key Ingredients & Substitutions
Beets: Roasted beets give the sauce its bright pink color and natural sweetness. You can steam or boil them, but roasting adds extra depth. Use fresh beets for the best flavor, but canned beets can work in a pinch.
Heavy Cream: This makes the sauce creamy and smooth. For a vegan version, try coconut cream or cashew cream. You can also use half-and-half or Greek yogurt for a lighter option.
Garlic and Olive Oil: Garlic adds a subtle kick; don’t skip it! Olive oil enhances richness and balances the earthiness of the beets. If you prefer a milder flavor, reduce garlic.
Lemon Juice: A splash of lemon brightens the sauce, cutting through the creaminess nicely. It’s optional but recommended to enhance freshness.
Pasta: I like using ribbon-shaped pasta like fettuccine or tagliatelle to hold the sauce well. Feel free to swap for penne or fusilli if you prefer.
How Do You Get a Smooth, Creamy Beet Sauce Without Bitter or Grainy Texture?
Making the beet sauce creamy and smooth is key for this recipe.
- Roast the beets until very soft; this also helps reduce any bitterness.
- Peel the beets carefully to avoid tough bits in the sauce.
- Use a good blender or food processor to puree the beets with cream and oil until silky.
- If the sauce feels thick or grainy, add the reserved warm pasta water slowly while blending to loosen it up and make it smoother.
- Taste for seasoning—salt and lemon juice help balance flavors and reduce earthiness.
Taking these steps ensures your sauce is creamy, well-seasoned, and beautifully pink—perfectly coating the pasta.
Equipment You’ll Need
- Oven and baking sheet – I recommend roasting the beets here for even cooking and sweet flavor development.
- Aluminum foil – Keeps the beets contained and easy to peel after roasting.
- Large pot – For boiling the pasta, so you have plenty of space for even cooking.
- Blender or food processor – Makes the beet sauce smooth and creamy, which I find is key for the best texture.
- Knife and cutting board – To chop the beets after roasting and prepare ingredients.
- Measuring cups and spoons – Keep the ingredients in perfect balance for great flavor.
Flavor Variations & Add-Ins
- Swap Parmesan for goat cheese or feta to add a tangy bite that pairs well with beets.
- Add sautéed mushrooms or spinach to make this dish more filling and add extra flavor.
- Use lemon zest instead of lemon juice for a fresher, brighter flavor.
- Mix in cooked shrimp or grilled chicken for added protein and a more substantial meal.
How to Make Pink Pasta with Creamy Beet Sauce
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pasta (fettuccine, tagliatelle, or your choice)
For the Creamy Beet Sauce:
- 2 medium beets, roasted and peeled
- ½ cup heavy cream (or plant-based cream for vegan option)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional, to brighten flavor)
For Garnish:
- ¼ cup grated Parmesan cheese (optional)
- Fresh dill or parsley, chopped
Time You’ll Need:
This recipe takes about 15 minutes to prepare plus 45-60 minutes to roast the beets. While the beets roast, you can cook the pasta and prepare the sauce, so your active cooking time is around 20-25 minutes. The total time from start to finish is about 1 hour, but much of it is hands-off roasting time.
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until a knife easily pierces through the beets. Remove from oven, let cool, and peel off the skins. Set aside.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Before draining, save ½ cup of the pasta cooking water. Drain the pasta and set aside.
3. Make the Beet Sauce:
Chop the peeled roasted beets roughly and place them in a blender or food processor. Add the heavy cream, olive oil, minced garlic, salt, pepper, and lemon juice if using. Blend until smooth and creamy. If the sauce is too thick, gradually add some reserved pasta water until it reaches your desired consistency.
4. Combine Pasta and Sauce:
Toss the drained pasta with your creamy beet sauce in a large bowl or the pot used to cook the pasta. Stir well so every strand gets coated with the lovely pink sauce and warm everything through.
5. Serve:
Plate the pasta and garnish with fresh dill or parsley and a sprinkle of grated Parmesan if you like. Serve immediately and enjoy the vibrant color and rich flavor!
Can I Use Canned Beets Instead of Fresh Roasted Beets?
Yes, you can! Just drain and rinse canned beets before blending. The flavor will be slightly different and less roasted, but it’s a convenient shortcut that still yields a tasty sauce.
How Can I Make This Recipe Vegan?
Swap the heavy cream for plant-based cream like coconut cream or cashew cream, and skip the Parmesan or use a vegan cheese alternative. This keeps the sauce creamy and delicious without dairy.
Can I Prepare the Sauce Ahead of Time?
Absolutely! Make the beet sauce in advance and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of pasta water to loosen it before tossing with pasta.
What’s the Best Way to Store Leftovers?
Keep any leftover pasta in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove or microwave, adding a bit of water or cream to refresh the sauce’s texture.