Save Brighten up your dinner table with this stunning Pink Pasta with Beet Cream. This vibrant dish combines the earthy sweetness of beets with a rich, silky cream sauce to create a meal that is as much a feast for the eyes as it is for the palate.
Save Infused with aromatic garlic and finished with tangy lemon and savory Parmesan, this pasta dish offers a perfectly balanced flavor profile. Whether you are hosting a dinner party or just want to treat yourself to something special, this beetroot cream sauce is sure to impress.
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, Extra grated Parmesan
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
Both roasted or pre-cooked beets work perfectly for this recipe. If you want an extra layer of brightness, consider adding a touch of lemon zest to the blender while processing the sauce.
Varianten und Anpassungen
To make a vegan version of this dish, simply substitute the heavy cream with plant-based cream, use vegan butter, and replace the Parmesan cheese with nutritional yeast or a vegan cheese alternative.
Serviervorschläge
Garnish generously with fresh basil leaves and extra Parmesan for the best presentation. This pasta pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Save This Pink Pasta with Beet Cream is a delightful way to enjoy a nutrient-rich vegetable in a comforting, creamy format. Enjoy the bold colors and even bolder flavors of this Italian-inspired favorite.
Recipe FAQs
- → Can I use fresh beets instead of cooked ones?
Yes, you can roast fresh beets, but this requires additional time. Wash, wrap in foil, and roast at 400°F for 45-60 minutes until tender. Peel while still warm. Using pre-cooked beets saves significant preparation time while delivering the same creamy result.
- → How do I achieve a silky sauce consistency?
Blend the beet mixture thoroughly until completely smooth without lumps. When combining with pasta, add reserved pasta water gradually while stirring. The starch in the cooking water helps create a cohesive, silky coating that clings beautifully to the pasta strands.
- → What pasta shapes work best?
Penne and rigatoni are excellent choices due to their ridged surfaces that trap the creamy sauce. You can also use fusilli, farfalle, or tagliatelle. Avoid very delicate shapes like angel hair, which may break under the weight of the heavy cream sauce.
- → How can I make this dish vegan?
Replace heavy cream with coconut cream or cashew cream for richness. Substitute butter with vegan butter and swap Parmesan for nutritional yeast, which adds a savory, cheesy note. The sauce will be equally creamy and flavorful with these plant-based alternatives.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the earthiness of beets and acidity of lemon juice. Their brightness cuts through the richness of cream and butter, enhancing each bite. Avoid heavy reds, which overpower the delicate beet flavors.
- → Can I prepare the sauce ahead of time?
Yes, blend the beets with cream and butter up to 24 hours in advance. Store in an airtight container in the refrigerator. Gently reheat over low heat while stirring, adding a splash of cream if the sauce thickens too much. Add pasta and fresh basil just before serving.