Description
A vibrant and creamy Valentine’s Day Pasta featuring a luscious beetroot pink sauce, combining roasted beets with garlic, onion, cream, and Parmesan for a deliciously unique and colorful meal perfect for a romantic dinner or special occasion.
Ingredients
Beetroot Pink Sauce
- 2 large fresh beetroots (about 1 lb)
- 1 tbsp olive oil or butter
- 1 small onion or 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/4 cup vegetable broth or reserved pasta water
- Salt and freshly ground black pepper to taste
Pasta
- 12 oz pasta (e.g., penne, fusilli, farfalle)
- 1/2 cup freshly grated Parmesan cheese (or 2 tbsp nutritional yeast for dairy-free)
Optional Garnish
- Fresh chives or thyme
- Lemon juice or white wine vinegar for brightness
Instructions
- Roast Beets: Preheat your oven to 400°F (200°C). Wash and trim the beetroots, then wrap them individually in foil. Roast them for 45-60 minutes until they are tender when pierced with a fork. Allow the beets to cool, then peel off the skins and roughly chop them into chunks.
- Sauté Aromatics: In a saucepan, heat the olive oil or butter over medium heat. Add the finely diced onion or shallots and sauté for 5-7 minutes until translucent and soft. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Blend Sauce: Transfer the roasted beets along with the sautéed onions and garlic to a blender. Add the heavy cream (or coconut milk), vegetable broth (or reserved pasta water), salt, and freshly ground black pepper. Blend thoroughly until the mixture is completely smooth and creamy in texture.
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1-2 cups of pasta water before draining the pasta.
- Combine Pasta and Sauce: Return the drained pasta to the pot. Pour the beetroot pink sauce over the pasta and add the freshly grated Parmesan cheese (or nutritional yeast for a dairy-free option). Toss everything together until the pasta is fully coated. If the sauce is too thick, adjust the consistency by gradually stirring in some reserved pasta water.
- Serve: Plate the pasta immediately. Garnish with fresh herbs like chives or thyme and add an optional squeeze of lemon juice or a dash of white wine vinegar for brightness to enhance the flavor.
Notes
- To make this recipe dairy-free, substitute heavy cream with full-fat coconut milk and Parmesan cheese with nutritional yeast.
- Roasting the beets enhances their natural sweetness and deepens the flavor of the sauce.
- Reserve pasta water as it helps to loosen the sauce and helps it stick better to the pasta.
- For added brightness, lemon juice or white wine vinegar can be added just before serving.
- Make sure to use salt generously in the pasta water to flavor the pasta from inside out.
