Description
Create a stunning and delicious Colorful Valentine’s Day Pink Pasta with our step-by-step recipe. Impress your loved ones with its vibrant color and rich, creamy flavor.
Ingredients
- 2 medium red beets, trimmed and washed
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2–3 cloves garlic, minced
- 1 cup heavy cream (or dairy-free alternative)
- 1/2 cup grated Parmesan cheese (plus more for garnish, or vegan alternative)
- 12 oz (340g) pasta (fettuccine, linguine, or penne recommended)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
- Optional: Lemon zest for garnish
Instructions
- Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45-60 minutes until fork-tender. Let cool, then peel and dice. (Alternatively, boil beets until tender, then peel and dice.)
- While beets roast, bring a large pot of salted water to a boil for the pasta.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
- Transfer roasted/boiled beets, sautéed onion and garlic to a high-speed blender. Add 1/2 cup of heavy cream. Blend until completely smooth and creamy, adding a splash of water or broth if needed to achieve desired consistency. Season with salt and pepper.
- Cook pasta in boiling salted water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Add drained pasta back to the pot or the skillet with the beet sauce. Pour the beet cream over the pasta. Add the remaining 1/2 cup heavy cream and 1/4 cup reserved pasta water. Toss gently until pasta is evenly coated. Add more pasta water if the sauce is too thick.
- Stir in grated Parmesan cheese until melted and smooth. Taste and adjust seasonings as needed.
- Serve immediately, garnished with fresh herbs and optional lemon zest and extra Parmesan.
- Prep Time: 15 mins
- Cook Time: 45 mins