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Creamy Pink Beetroot Pasta

A vibrant, creamy pasta made with roasted beets blended into a silky pink sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main
Cuisine Modern, Vegetarian
Servings 4 plates
Calories 390 kcal

Equipment

  • Blender
  • Large pot
  • Skillet
  • Knife

Ingredients
  

Pasta

  • 12 oz pasta
  • 2 beets roasted and peeled
  • 2 cloves garlic minced
  • 0.5 cup heavy cream
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions
 

  • Roast beets at 400°F (200°C) for 40–50 minutes until tender. Peel and cool.
  • Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water.
  • Blend beets, garlic, cream, cheese, olive oil, lemon juice, salt, and pepper until smooth.
  • Heat sauce gently in skillet and thin with pasta water as needed.
  • Add pasta to sauce and toss to coat evenly.
  • Serve hot with herbs and extra Parmesan.

Notes

Use coconut cream and nutritional yeast for a vegan version.
Keyword beetroot cream pasta, creamy beetroot pasta, healthy pink pasta, pink pasta sauce, vegetarian beet pasta