Save to Pinterest This dish features tender pasta tossed in a silky beet sauce made from sautéed onion, garlic, cream, and Parmesan. Cooked beets are blended to create a smooth, colorful sauce that adds both bold flavor and stunning visual appeal. Fresh basil and extra Parmesan cheese garnish the plate, making it a delightful centerpiece for romantic or celebratory dinners. Preparation and cooking take about 40 minutes, yielding four servings of easy-to-make Italian-inspired comfort.
The first time I made this beet pasta, I was skeptical about the color. Would it look appetizing? Would it taste earthy? But as I watched the vibrant pink sauce coat each strand of fettuccine, I realized I had stumbled onto something magical. My dinner guests actually gasped when I set the platter down. Now it's become my go-to for Valentine's Day and anniversary dinners, because food this beautiful deserves to be celebrated.
Last February, I cooked this for a date night at home. We had a tiny apartment kitchen with barely enough counter space for two plates, but the aroma of roasted garlic and the shock of pink sauce made it feel like a five-star restaurant. He took one bite and immediately asked if I could teach him how to make it. That's when I knew this recipe wasn't just about the food—it's about creating moments.
Ingredients
- 350 g (12 oz) dried fettuccine or linguine: Long strands capture the silky sauce beautifully and twirl perfectly on your fork
- 2 medium beets: Fresh beets give the best color and flavor—look for firm ones without blemishes
- 1 small onion, chopped: Provides subtle sweetness that balances the earthy beets
- 2 cloves garlic, minced: Don't skip this—garlic adds essential depth to the sauce
- 2 tbsp olive oil: Your foundation for sautéing aromatics to perfection
- 120 ml (½ cup) heavy cream: Creates that luxurious restaurant-quality texture
- 60 g (¼ cup) cream cheese, softened: The secret to making the sauce velvety smooth
- 30 g (¼ cup) grated Parmesan cheese: Adds savory richness and helps thicken the sauce
- 1 tbsp lemon juice: Brightens everything and prevents the beets from tasting too muddy
- ½ tsp salt: Essential to bring out all the flavors
- ¼ tsp black pepper: Adds a gentle warmth that complements the sweetness
- Fresh basil leaves: The green against the pink makes for absolutely gorgeous presentation
Instructions
- Boil the beets:
- Bring a large pot of salted water to boil and cook beets until fork-tender, about 15 minutes. Remove with a slotted spoon but keep that flavorful water for the pasta—it's already working for you.
- Sauté aromatics:
- Heat olive oil in a large skillet over medium heat, then cook onion and garlic until softened and fragrant, about 3 minutes. Your kitchen should smell amazing right about now.
- Blend the sauce:
- Combine cooked beets, sautéed onion and garlic, cream, cream cheese, Parmesan, lemon juice, salt, and pepper in a blender. Blend until completely smooth and vibrant pink.
- Cook the pasta:
- Cook fettuccine in the reserved beet water until al dente. Drain while reserving ½ cup pasta water—that liquid gold will help achieve perfect consistency.
- Bring it together:
- Return sauce to the skillet and heat gently over low heat. Add cooked pasta and toss to coat, adding reserved pasta water as needed for a silky, clinging sauce.
- Plate and serve:
- Divide among plates and finish with extra Parmesan and fresh basil. The contrast of colors will make everyone reach for their phones first, forks second.
Save to Pinterest My friend Sarah made this for her anniversary and sent me a photo at midnight. The lighting was terrible, the plating messy, but she said it was the most romantic meal they'd ever had at home. Sometimes the simplest recipes create the most lasting memories.
Making It Your Own
Once you master the base technique, try roasting the beets instead of boiling for an even deeper, sweeter flavor. I've also added goat cheese for tang or swapped basil for fresh mint when summer rolls around.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. For a complete meal, serve with a simple green salad dressed with lemon vinaigrette—the acidity balances everything perfectly.
Storage and Make-Ahead Tips
The sauce actually keeps beautifully in the fridge for up to 3 days, making it perfect for meal prep. Just reheat gently with a splash of cream or pasta water to bring back that silky texture.
- Store sauce and pasta separately to prevent sogginess
- The color intensifies overnight—almost like it gets even prettier
- Reheat on the lowest setting to preserve that vibrant pink hue
Save to Pinterest Whether it's Valentine's Day or just a Tuesday that needs some magic, this pasta transforms dinner into something unforgettable. Sometimes the most romantic gestures come from your own kitchen.
Recipe FAQs
- → How do beets affect the pasta?
-
Beets add a natural vibrant pink color and a subtly sweet earthiness, balancing the creamy texture of the sauce.
- → Can I use roasted beets instead of boiled?
-
Yes, roasting beets intensifies their sweetness and adds a deeper flavor to the sauce.
- → What pasta types work best for this dish?
-
Long noodles like fettuccine or linguine hold the creamy beet sauce well, coating evenly for rich bites.
- → Is it possible to make this dish vegan?
-
Substitute plant-based cream, vegan cream cheese, and vegan Parmesan alternatives to keep it creamy and dairy-free.
- → How can I keep the sauce silky when mixing with pasta?
-
Reserve some pasta cooking water to add when tossing; this helps loosen the sauce for smooth, even coating.
- → What herbs complement the beet sauce?
-
Fresh basil leaves add brightness and an aromatic contrast to the rich, creamy beet sauce.
