Save to Pinterest My neighbor handed me a jar of pickled beets from her garden, and I stared at them for days wondering what to do beyond salads. One evening I was boiling pasta and thought, why not blend them into something creamy? The kitchen smelled earthy and sweet as the blender whirred, and when I tossed that bright pink sauce with hot rigatoni, I couldn't stop smiling. It tasted like something I'd order at a tiny cafe in Rome, but it came from a Tuesday night experiment and a jar I almost ignored.
I made this for my sister's birthday dinner last spring, and she kept asking what was in the sauce because she swore she didn't like beets. When I told her, she laughed and said maybe she just needed them disguised in cream and cheese all along. We finished two bottles of wine that night, and every time I make pink pasta now, I think of her sitting at my tiny kitchen table, twirling her fork and pretending to be upset that I'd tricked her.
Ingredients
- 400 g dried penne or rigatoni: Use a pasta shape with ridges or tubes so the creamy sauce clings to every bite instead of sliding off.
- Salt for boiling water: This is your only chance to season the pasta itself, so be generous and make the water taste like the sea.
- 2 medium cooked beets, peeled and chopped: Roasted beets have deeper flavor, but the vacuum-packed ones from the store work beautifully and save you time.
- 2 tbsp olive oil: A good fruity olive oil adds richness to the base without overpowering the beets.
- 1 small onion, finely chopped: This melts into the sauce and adds a gentle sweetness that balances the earthiness.
- 2 garlic cloves, minced: Fresh garlic is key here, the jarred stuff just won't give you that warm, fragrant backbone.
- 120 ml heavy cream: This is what makes the sauce luxurious and silky, so don't swap it for milk unless you're okay with a thinner result.
- 2 tbsp unsalted butter: It adds a glossy finish and a touch of richness that makes the sauce cling to the pasta perfectly.
- 60 g grated Parmesan cheese, plus more for serving: Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that can make the sauce grainy.
- 1 tbsp lemon juice: This cuts through the cream and beets with a bright pop that keeps the dish from feeling too heavy.
- Ground black pepper and salt: Taste as you go because the Parmesan adds saltiness, and you don't want to overdo it.
- Fresh basil leaves: A handful of torn basil on top adds a peppery freshness that ties everything together.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, keeping it just shy of soft so it finishes cooking in the sauce. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting the sauce later.
- Sauté the Aromatics:
- Heat olive oil in a skillet over medium heat, add the chopped onion, and let it cook until it turns translucent and smells sweet, about three to four minutes. Toss in the minced garlic and stir for just a minute until fragrant, being careful not to let it brown.
- Cook the Beets:
- Add the chopped beets to the skillet and stir them around for a couple of minutes so they soak up the garlic and onion flavors. Then take the skillet off the heat so you can blend everything without it splattering everywhere.
- Blend the Sauce:
- Transfer the beet mixture to a blender along with the heavy cream, butter, lemon juice, black pepper, and a pinch of salt. Blend on high until the sauce is completely smooth and looks like bright pink velvet.
- Finish the Sauce:
- Pour the blended sauce back into the skillet and set it over low heat, then stir in the grated Parmesan until it melts into the sauce and everything looks glossy. Taste and adjust the seasoning with more salt or pepper if needed.
- Toss the Pasta:
- Add the drained pasta to the skillet and toss everything together until every piece is coated in that beautiful pink sauce. If the sauce feels too thick, add the reserved pasta water a little at a time until it reaches a silky, clingy consistency.
- Serve:
- Plate the pasta immediately while it's hot, then top each serving with torn fresh basil leaves and a generous sprinkle of extra Parmesan.
Save to Pinterest One night I made this for a friend who was going through a rough breakup, and she sat on my couch with a bowl in her lap, twirling her fork in silence. After a few bites she looked up and said, this is the first thing that's tasted good in weeks. We didn't talk much after that, just ate and watched bad television, and I realized sometimes the best thing you can do for someone is feed them something beautiful and warm.
How to Pick and Prep Your Beets
If you're roasting beets from scratch, wrap them in foil with a drizzle of olive oil and roast at 400°F until a fork slides through easily, about 45 minutes depending on size. Let them cool enough to handle, then the skins will slip right off with a paper towel. If you're using store-bought cooked beets, just rinse them and chop them up, they're already tender and ready to blend. I've done it both ways, and honestly, the vacuum-packed ones are a lifesaver on busy weeknights when I don't want to wait an hour for beets to roast.
Making It Your Own
This recipe is forgiving and loves to be tweaked based on what's in your fridge or your mood. Swap the heavy cream for coconut cream and nutritional yeast if you want it vegan, or stir in a handful of fresh spinach at the end for extra greens. I've added crumbled goat cheese on top instead of Parmesan when I'm feeling fancy, and once I tossed in toasted walnuts for crunch. You could even fold in some sautéed mushrooms or roasted red peppers if you want more texture, just don't lose that gorgeous pink color by adding too much.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of cream or milk and warm it gently on the stovetop over low heat, stirring until it loosens up again. I don't recommend freezing this because the cream can separate and the texture gets grainy, but if you freeze just the sauce before adding the Parmesan, you can thaw it and finish it fresh with hot pasta later.
- Reheat gently with extra liquid so the sauce doesn't break or dry out.
- Store the sauce separately from the pasta if you know you'll have leftovers, it stays silkier that way.
- Top with fresh basil and Parmesan right before serving, never on the leftovers in the fridge.
Save to Pinterest This pasta has become my go-to when I want to impress someone without spending all day in the kitchen, and every time I make it, someone asks for the recipe. I hope it becomes one of those dishes you pull out when you need a little magic on a weeknight, or when you want to remind someone that food can be beautiful and comforting at the same time.
Questions & Answers About This Recipe
- → Can I use raw beets instead of cooked beets?
Yes, but raw beets require additional cooking time. Peel and chop them into small pieces, then sauté in olive oil for 8-10 minutes until tender before proceeding with the sauce. Pre-cooked or roasted beets are more convenient and yield the same delicious result.
- → How do I achieve the perfect silky texture?
Blend the beet mixture thoroughly until completely smooth with no visible chunks. When combining with the pasta, add reserved pasta water gradually—just 1-2 tablespoons at a time—until the sauce reaches your desired consistency. The starch in pasta water helps the sauce coat evenly.
- → Is this dish suitable for vegan diets?
Absolutely. Replace heavy cream with plant-based cream alternatives, unsalted butter with vegan butter, and Parmesan cheese with nutritional yeast. The flavor remains rich and satisfying while accommodating dietary preferences.
- → What pasta shapes work best?
Penne and rigatoni are ideal choices because their tubular shape captures the creamy sauce beautifully. Other medium-sized pasta like farfalle, orecchiette, or fusilli also work well. Avoid very thin pasta like angel hair, which may become overcoated.
- → Can I prepare the sauce ahead of time?
Yes, you can make the beet cream sauce up to 24 hours in advance and refrigerate it in an airtight container. Gently reheat over low heat before tossing with cooked pasta. Add pasta water as needed to restore the silky consistency.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the earthy sweetness of beets and richness of the cream sauce. The wine's acidity balances the buttery elements while enhancing the overall dining experience.