This pink pasta (also called beet pasta) is creamy, cozy, and shockingly pretty. The sauce gets its natural rosy color from beets, but the flavor is mellow, slightly sweet, and super balanced with garlic, parmesan, and a splash of lemon.
It’s a perfect easy weeknight dinner when you want something different but still comforting. And yes—everyone at the table will say, “Wait… how is it pink?” This pink pasta recipe is a total conversation starter.
Why You’ll Love This Pink Pasta (Beet Pasta)
- Naturally pink sauce: No dyes—just real beets.
- Creamy and comforting: Like a cozy pasta night with a twist.
- Ready fast: Dinner in about 30 minutes.
- Veggie-forward: A fun way to eat more vegetables.
- Great for meal prep: Reheats well with a splash of pasta water.
- Customizable: Add protein, greens, or spice.
Ingredients for Pink Pasta (Beet Pasta)
Pasta
- Pasta (12 ounces): Penne, rigatoni, or spaghetti all work.
- Salted pasta water: Helps thin sauce and makes it cling.
Beet Cream Sauce
- Cooked beets (8 ounces): Roasted beets or vacuum-packed cooked beets.
- Olive oil (1 tablespoon): For sautéing garlic.
- Garlic (3 cloves): Makes the sauce savory.
- Heavy cream (3/4 cup): Creamy texture (half-and-half works).
- Parmesan (3/4 cup, finely grated): Thickens and adds salty flavor.
- Lemon juice (1 tablespoon): Brightens.
- Salt + black pepper: Balance.
Optional add-ins: red pepper flakes, baby spinach, chickpeas, grilled chicken pieces, shrimp.
Helpful aside: Finely grated parmesan melts smoother than pre-shredded cheese.
How to Make Pink Pasta (Beet Pasta)
- 1. Boil the pasta: Cook pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
- 2. Sauté garlic: Warm olive oil in a skillet over medium heat. Cook garlic 30–60 seconds until fragrant.
- 3. Blend sauce: Blend beets, cream, parmesan, lemon juice, 1/2 teaspoon salt, and pepper until very smooth.
- 4. Simmer: Pour sauce into skillet and simmer 3–5 minutes on low until silky.
- 5. Toss: Add pasta and toss. Add splashes of pasta water until the sauce coats the noodles.
- 6. Finish: Taste and adjust salt, pepper, and lemon. Top with parmesan and basil.
Tips for Perfect Pink Pasta
- Blend until super smooth for the creamiest sauce.
- Use pasta water to loosen and help the sauce cling.
- Add lemon at the end if you want it extra bright.
Variations & Substitutions
- Dairy-free: Use canned full-fat coconut milk and a dairy-free parmesan alternative.
- Extra protein: Add chickpeas, grilled chicken pieces, or shrimp.
- Spicy: Add red pepper flakes.
- Green boost: Stir in baby spinach to wilt.
Storing & Reheating
- Fridge: Airtight up to 4 days.
- Reheat: Warm with a splash of water or milk.
- Freezer: Freeze sauce up to 2 months (freeze sauce only).
Serving Suggestions
- Arugula salad with lemon dressing
- Garlic bread
- Roasted vegetables
Reader Review: My family loved the color and the sauce was so creamy. It didn’t taste earthy at all.
If you make this pink pasta, leave a rating and comment. What would you add—spinach, spice, or extra parmesan?