Pin It Bring a splash of color to your table with this Pink Pasta with Beet Cream. This dish features a vibrant, silky beetroot sauce that transforms simple penne or rigatoni into a gourmet masterpiece. Infused with aromatic garlic and finished with rich Parmesan cheese, it is as pleasing to the palate as it is to the eye.
Pin It This recipe is a wonderful way to enjoy the earthy sweetness of beets. By blending them with heavy cream and butter, you create a velvety texture that coats the pasta perfectly. It's an elegant yet easy-to-make option for a weeknight dinner or a special occasion.
Ingredients
- Pasta: 400 g (14 oz) dried penne or rigatoni, Salt (for boiling water)
- Beet Cream Sauce: 2 medium cooked beets (about 250 g), 2 tbsp olive oil, 1 small onion, 2 garlic cloves, 120 ml (½ cup) heavy cream, 2 tbsp unsalted butter, 60 g (½ cup) grated Parmesan cheese, 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. Using pre-cooked beets significantly reduces preparation time, making this an ideal choice for a quick meal. For an extra bright flavor, you can also stir in a little lemon zest while finishing the sauce.
Varianten und Anpassungen
To make a vegan version of this dish, simply substitute the heavy cream with a plant-based cream, use vegan butter, and replace the Parmesan with nutritional yeast. For those with dietary restrictions, this recipe works beautifully with gluten-free pasta varieties.
Serviervorschläge
Serve this vibrant dish immediately while the sauce is at its creamiest. It pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, which complements the richness of the beet cream sauce.
Pin It Enjoy this delightful fusion of Italian-inspired technique and vibrant root vegetables. This Pink Pasta with Beet Cream is sure to become a new favorite for anyone who loves creamy sauces and bold, beautiful colors.
Your Questions Answered
- → Can I make this ahead of time?
Yes, you can prepare the beet cream sauce up to 2 days ahead and store it in the refrigerator. Reheat gently over low heat before tossing with freshly cooked pasta.
- → What type of pasta works best?
Penne or rigatoni are ideal as their ridged surfaces catch the creamy sauce beautifully. However, fettuccine or tagliatelle also work wonderfully.
- → How do I achieve the silky sauce consistency?
Blend the beets thoroughly until completely smooth, then fold in the Parmesan gradually while heating. Use reserved pasta water to adjust thickness—add it slowly until you reach your desired consistency.
- → Is this suitable for vegan diets?
Absolutely. Substitute the heavy cream with plant-based cream, use vegan butter, and replace Parmesan with nutritional yeast. The result will be just as delicious.
- → What can I serve alongside this dish?
A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully. Serve with crusty bread to soak up the remaining sauce and a simple green salad for balance.
- → Can I use fresh beets instead of cooked ones?
Yes, but you'll need to roast fresh beets first. Wrap them in foil and roast at 400°F for 45-60 minutes until tender, then peel and chop before proceeding with the sauce.