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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
Servings: 4 plates
Course: Dinner, Main
Cuisine: Modern, Vegetarian
Calories: 390
Ingredients Equipment Method Notes

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

Equipment

  • Blender
  • Large pot
  • Skillet
  • Knife

Method
 

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

Notes

Use coconut cream and nutritional yeast for a vegan version.