Pink Pasta Beet Cream (Printable)

Creamy beet sauce coats pasta for a vibrant, earthy-sweet Italian-inspired vegetarian dish.

# What You'll Need:

→ Vegetables

01 - 2 medium beets, peeled and cut into 1/2-inch cubes
02 - 2 cloves garlic, peeled
03 - 1 small shallot, peeled and quartered

→ Pasta

04 - 12 oz penne or rigatoni pasta

→ Dairy

05 - 1/2 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 2 tbsp unsalted butter

→ Seasonings

08 - 2 tbsp olive oil
09 - 1/2 tsp salt, plus additional for pasta water
10 - 1/4 tsp black pepper
11 - 1/2 tsp lemon zest
12 - 1 tbsp lemon juice
13 - Fresh basil leaves for garnish

# How to Make It:

01 - Preheat your oven to 400°F for roasting the vegetables.
02 - Place beet cubes, garlic cloves, and shallot quarters on a baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon salt. Toss everything together until evenly coated.
03 - Roast in the preheated oven for 25 to 30 minutes until beets are fork-tender.
04 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain pasta and set aside.
05 - Transfer roasted beets, garlic, and shallot to a blender or food processor. Add heavy cream, Parmesan cheese, butter, lemon zest, and lemon juice. Blend until completely smooth and creamy, adding reserved pasta water a tablespoon at a time if needed to achieve silky consistency. Season with remaining salt and black pepper to taste.
06 - Return cooked pasta to the cooking pot. Pour beet cream sauce over the pasta and toss thoroughly until every piece is evenly coated. Warm gently over low heat for 1 to 2 minutes if needed.
07 - Serve immediately while hot. Garnish with fresh basil leaves and additional Parmesan cheese if desired.

# Expert Hacks:

01 -
  • The sauce comes together in minutes once the beets are roasted
  • It transforms ordinary pasta into something restaurant worthy and gorgeous
02 -
  • The pasta water is crucial for the right sauce consistency, so do not forget it
  • Let the roasted vegetables cool slightly before blending to avoid hot steam expanding in your blender
03 -
  • If the sauce seems too thick, add more pasta water a tablespoon at a time
  • Taste the sauce before tossing with pasta and adjust lemon or salt as needed

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