Valentine Pink Pasta Beet Sauce (Printable Version)
Vibrant pasta with creamy beetroot sauce, perfect for a romantic dinner. Natural pink hue and earthy flavors make it beautiful and delicious.
# Ingredient List:
→ Pasta
01 - 14 ounces dried fettuccine or linguine
02 - Salt, for pasta cooking water
→ Beet Sauce
03 - 2 medium cooked beets (about 9 ounces), peeled and cubed
04 - 2/3 cup heavy cream
05 - 1 small shallot, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1.5 ounces grated Parmesan cheese
09 - 1 tablespoon fresh lemon juice
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
12 - Pinch of ground nutmeg (optional)
→ Garnish
13 - Additional grated Parmesan cheese
14 - Chopped fresh basil or parsley
15 - Freshly cracked black pepper
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a rolling boil. Add the fettuccine or linguine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the cooked pasta thoroughly.
02 - While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing until softened and fragrant, approximately 2 minutes.
03 - Add the cubed cooked beets to the skillet with the shallots and garlic, and sauté for another 2 minutes. Carefully transfer this mixture to a blender or food processor.
04 - Into the blender with the beet mixture, add the heavy cream, grated Parmesan cheese, fresh lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional pinch of nutmeg. Blend until the sauce is completely smooth and achieves a creamy consistency.
05 - Return the blended beet sauce to the skillet. Warm the sauce gently over low heat, stirring occasionally. If the sauce appears too thick, gradually add the reserved pasta water, a tablespoon at a time, until your desired consistency is reached.
06 - Add the drained pasta directly into the skillet with the warm beet sauce. Toss thoroughly until all strands of pasta are evenly coated and heated through.
07 - Portion the pink pasta into individual serving bowls. Garnish generously with additional grated Parmesan cheese, chopped fresh basil or parsley, and a sprinkle of freshly cracked black pepper before serving immediately.
# Tips from hearthlykitchen:
01 -
- This recipe is your secret weapon for making a weeknight meal feel like a special occasion without any extra fuss.
- The stunning color is a total showstopper, and it’s always a delightful surprise for anyone you share it with.
02 -
- Resist the urge to blend the sauce for too long, as it can start to heat up and slightly dull that brilliant pink color.
- Always reserve a bit of pasta water; it's your secret weapon for achieving the perfect sauce consistency and helps the sauce cling beautifully.
03 -
- Always taste your sauce before adding it to the pasta, adjusting seasonings like salt, pepper, and especially lemon juice, to perfection.
- A final drizzle of high-quality extra virgin olive oil over the plated dish enhances both flavor and presentation, adding a glossy sheen.