Bright, bold, and bursting with flavor, Hot Pink Beetroot Pasta is taking over social feeds and dinner tables alike. While its stunning color is what first draws attention, the real magic lies in its unique blend of earthy beets, creamy cheese, and fragrant herbs. Whether you’re looking for a plant-forward main or a showstopper for your next get-together, this recipe is both easy to make and delightfully crowd-pleasing.
Ingredients
- 400g (14 oz) pasta of your choice (fusilli, rigatoni, spaghetti—any pasta will work).
- 2 large cooked beetroot (not pickled; roasted or boiled).
- 200g (7 oz) feta cheese, divided.
- 2 tablespoons cream cheese.
- 2 garlic cloves.
- 1 tablespoon lemon juice.
- 1/2 teaspoon salt (taste and adjust).
- 1 tablespoon olive oil.
- 1/3 cup grated parmesan cheese.
- Pasta cooking water (reserve a cup).
- Fresh thyme or dill for garnish (optional).
- Dukkah or nuts for topping (optional).
Instructions
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.
Hot Pink Beetroot Pasta isn’t just a feast for the eyes—its fusion of robust beets, tangy cheese, and herby accents will win over any palate. Enjoy this dazzling dish anytime you crave something special