Description
This Pink Beet Pasta Recipe is a creamy, vibrant, and naturally colorful pasta dish that comes together in under 20 minutes. Made with blended beets, garlic, lemon, and your choice of creamy base, it delivers a silky texture and a mild, earthy flavor. This beautiful pasta looks elegant but uses simple ingredients, making it perfect for quick dinners, date nights, or anytime you want to impress without extra work.
Ingredients
Scale
- 10 oz linguine or spaghetti (or gluten-free pasta)
- 1 medium cooked beet, roasted or steamed
- 1/2 cup Greek yogurt, ricotta, or cream cheese
- 2 tablespoons olive oil
- 1 clove garlic
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4–1/3 cup reserved pasta water
- 2 tablespoons crushed walnuts for topping
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add pasta and cook until tender. Reserve 1/2 cup of pasta water, then drain.
- Blend the Sauce: Add cooked beet, yogurt or ricotta, garlic, olive oil, lemon juice, salt, and pepper to a blender. Blend until smooth. Add a splash of pasta water if you need to thin the sauce.
- Combine Pasta and Sauce: Transfer warm pasta to a pan or bowl. Pour the pink beet sauce over the pasta and toss until every strand is fully coated.
- Warm Gently: If needed, heat the pasta over low heat for 1–2 minutes to warm the sauce. Avoid high heat to prevent the sauce from separating.
- Serve: Plate the pasta and top with crushed walnuts for a crunchy finish.
Notes
For the smoothest sauce, make sure your beets are fully cooked. Add more lemon juice for brightness or extra yogurt for a creamier taste. Walnuts add great texture, but you can use pecans or almonds as well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 7g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg