Pink Pasta Beet Cream (Printable)
A creamy dish of penne tossed in a rich beet-infused pink sauce, garnished with fresh basil and Parmesan.
# What You'll Need:
→ Vegetables
01 - 2 medium beets, peeled and diced
02 - 2 cloves garlic, peeled
03 - 1 small shallot, peeled and quartered
→ Pasta
04 - 12 oz penne or pasta of choice
→ 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 more to taste
10 - 1/4 tsp black pepper
11 - 1/4 tsp dried thyme (optional)
12 - Pinch of nutmeg (optional)
→ Garnish
13 - Fresh basil leaves
14 - Extra Parmesan cheese
# How to Make It:
01 - Preheat the oven to 400°F. Toss diced beets, garlic, and shallot with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, or until beets are tender.
02 - While the vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
03 - Add roasted beets, garlic, shallot, heavy cream, butter, Parmesan, remaining olive oil, black pepper, thyme, and nutmeg to a blender. Blend until smooth and creamy. If too thick, add a splash of reserved pasta water.
04 - Return pasta to the pot. Pour beet cream sauce over the pasta. Toss gently over low heat until the pasta is evenly coated and heated through. Add pasta water as needed for desired consistency. Adjust salt to taste.
05 - Serve immediately, garnished with fresh basil and extra Parmesan.
# Expert Hacks:
01 -
- The color makes it feel like restaurant food but it comes together in under an hour
- Roasting the beets first adds an earthy sweetness that balances the rich cream sauce perfectly
02 -
- Let the roasted vegetables cool for just a few minutes before blending so you do not end up with hot cream exploding everywhere
- The sauce will continue to thicken as it sits, so err on the side of slightly thinner when you are blending
03 -
- Wear gloves when peeling and chopping the beets unless you want pink hands for days
- A squeeze of fresh lemon juice right at the end brightens everything and makes the colors really pop