Hot Pink Beetroot Pasta is a bright, bold, and flavorful dish that has taken over social feeds and dinner tables alike. Hot Pink Beetroot Pasta is a bright, bold, and flavorful dish that has taken over social feeds and dinner tables alike. While its eye-catching color is what first draws attention, the true magic is in its unique combination of earthy beets, creamy cheese, and fragrant herbs.While its eye-catching color is what first draws attention, the true magic is in its unique combination of earthy beets, creamy cheese, and fragrant herbs. Whether you’re looking for a plant-forward main or a showstopper for your next party, this recipe is both simple to prepare and deliciously crowd-pleasing. This recipe is easy to make and incredibly popular, whether you’re looking for a plant-forward main course or a centerpiece for your upcoming gathering.
Ingredients for Hot Pink Beetroot Pasta
This recipe (1X) yields 4 servings
- 400 g pasta of your choice (fusilli, rigatoni, spaghetti—any works)
- 2 large cooked beetroot (not pickled; roasted or boiled)
- 200 g feta cheese, divided
- 2 tbsp cream cheese
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/2 tsp salt (taste & adjust)
- 1 tbsp olive oil
- 1/3 cup grated parmesan cheese
- 1 cup pasta cooking water (reserve; add as needed)
- Optional garnish & topping
- fresh thyme or dill
- dukkah or nuts for topping
Instructions for Hot Pink Beetroot Pasta
Begin by boiling your pasta in a generous amount of salted water until al dente, following the package instructions. As the pasta cooks, prepare the unforgettable pink sauce: combine most of the feta (reserve a small amount for topping), beetroot, cream cheese, garlic, lemon juice, salt, and olive oil in a food processor or blender. Blitz thoroughly until the mix is silky smooth and vibrantly colored.
Before draining the pasta, scoop out about a cup of the cooking water—this will help transform the sauce into an ultra-creamy coating. Return the drained pasta to the pot and pour over the beetroot sauce. Add a splash of reserved pasta water and toss gently on low heat; the sauce should cling beautifully to every piece. Stir in the grated parmesan until melted and adjust texture with more pasta water if needed—the sauce should look a bit runny, as it will thicken while resting.
Serve the pasta immediately, topped with crumbled feta, a sprinkle of dukkah or nuts, and plenty of fresh herbs. Each bite delivers a creamy tang, subtle earthiness, and satisfying savory notes, perfect for a weeknight meal or a festive celebration.
Tips for Success
- Always reserve pasta water before draining, as it perfects the sauce texture.
- Pick plain, cooked beetroot (not vinegar-pickled) to avoid overpowering flavors.
- Serve straight away for optimal silkiness, but leftovers can be refrigerated and reheated for a quick meal.
The combination of robust beets, tangy cheese, and herby accents in Hot Pink Beetroot Pasta captivates the eye and delights any palate. Enjoy this dazzling dish anytime you crave something special.
Hot Pink Beetroot Pasta — Nutrition
Estimates vary by pasta brand + exact cheese amounts. Optional toppings not included.
Hot Pink Beetroot Pasta FAQ
Hot Pink Beetroot Pasta: Frequently Asked Questions
Helpful tips to get the creamiest beetroot sauce and perfectly coated pasta every time.
Can I use pickled beetroot instead of cooked beetroot? +
What pasta shapes work best for this recipe? +
My sauce feels too thick—how do I fix it? +
Can I make the beetroot sauce ahead of time? +
Is this recipe vegetarian? +
What toppings go well with Hot Pink Beetroot Pasta? +
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