Pink Sauce with Beets

This hearty Pink Sauce Pasta with Beets and Goat Cheese transforms simple ingredients into a visually stunning dish that's as delicious as it is beautiful. The roasted beets create a naturally vibrant sauce that pairs perfectly with the creamy tanginess of goat cheese, all coating your favorite pasta shape for a memorable meal that comes together in just 30 minutes.

I first made this pink pasta when trying to convince my color-loving niece that vegetables could be exciting. Now it's become our special "pink dinner night" tradition whenever she visits, and even the adults request it regularly!

Ingredients

• Pasta: any shape works wonderfully as the canvas for this vibrant sauce
• Canned beetroot: provides the gorgeous pink color and sweet earthiness without the mess of fresh beets
• Shallots: offer a more delicate flavor than regular onions perfect for this refined sauce
• Garlic cloves: add essential aromatic depth when roasted
• Olive oil: helps caramelize the vegetables while roasting
• Salt and pepper: enhance all the flavors and balance the sweetness
• Honey: amplifies the natural sweetness of the beets creating perfect harmony
• Lemon juice: brightens the entire dish and cuts through the richness
• Goat cheese: delivers creamy tanginess that perfectly complements the earthy beets
• Milk: creates the perfect sauce consistency whether you use dairy or plant based
• Fresh basil: adds a pop of color and fresh herbaceous notes to finish the dish

Step-by-Step Instructions

Prep and Roast Vegetables:

Preheat your oven to 425°F and get your pasta water boiling. Drain and rinse the canned beetroot to remove excess liquid. Peel the garlic cloves and shallots. Slice the shallots lengthwise but leave the garlic whole. Toss everything with olive oil, salt and pepper on a baking sheet until evenly coated. Drizzle with honey and roast for 15 minutes until caramelized and fragrant.

Cook the Pasta:

While the vegetables roast, cook your pasta according to package directions until perfectly al dente. The pasta should have a slight bite in the center as it will continue softening slightly when mixed with the hot sauce. Reserve a half cup of pasta water before draining in case you need to adjust the sauce consistency later.

Blend the Sauce:

Transfer your roasted vegetables to a food processor or blender. Add the goat cheese and lemon juice. Blend until completely smooth, scraping down the sides as needed. With the machine running, slowly stream in the milk a tablespoon at a time until the sauce reaches a silky smooth consistency.

Combine and Serve:

Pour the vibrant pink sauce over your drained pasta and gently toss until every piece is beautifully coated. If the sauce seems too thick, add a splash of reserved pasta water to loosen it. Garnish generously with torn fresh basil leaves and serve immediately while hot.

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The roasted shallots are my secret weapon in this recipe. When my grandmother first tasted this dish, she immediately identified that special depth and insisted I share my technique. Now whenever we make this together, we always roast extra shallots to snack on while cooking!

Make Ahead Options

This pink sauce freezes beautifully for up to three months. Simply prepare the sauce through the blending step, cool completely, and store in airtight containers. Thaw overnight in the refrigerator before gently reheating in a saucepan. Cook fresh pasta when ready to serve for the best texture. You can also refrigerate the completed sauce for up to four days, making this perfect for meal prep.

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Creative Variations

While this recipe shines with goat cheese, you can experiment with other soft cheeses to change the flavor profile. Feta brings a saltier edge, mascarpone creates ultra creaminess, or dairy free cream cheese works beautifully for a vegan version. For extra protein, add grilled chicken, sautéed shrimp, or white beans. Vegetables like asparagus, peas, or spinach folded in at the end add nutrition and visual contrast.

Serving Suggestions

This vibrant pasta deserves simple accompaniments that complement without overwhelming. A crisp green salad with a light vinaigrette provides refreshing contrast to the creamy pasta. Garlic bread or focaccia offers perfect vehicles for scooping up any remaining sauce. For wine pairing, choose a crisp Sauvignon Blanc or dry rosé that stands up to the earthy beets while complementing the tangy goat cheese.

Historical Context

This modern pink sauce pasta draws inspiration from traditional Italian beet risottos from Northern Italy, where earthy root vegetables were transformed into elegant dishes. The addition of goat cheese reflects the Mediterranean tradition of pairing tangy cheeses with sweet vegetables. While Italians might consider this an American fusion creation, it respects the fundamental Italian cooking philosophy of letting simple, quality ingredients shine.

Recipe FAQs

→ Can I use fresh beets instead of canned?

Yes, you can! Peel, chop, and roast fresh beets until tender before following the recipe steps.

→ What type of pasta works best?

Any pasta shape works well, but rigatoni or penne are great for holding the creamy pink sauce.

→ Can I use a dairy-free alternative for goat cheese?

Absolutely! Substitute with a dairy-free cheese or your favorite plant-based alternative.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat to retain texture.

→ Can I add protein to this dish?

Yes, grilled chicken, shrimp, or even chickpeas pair beautifully with this pink sauce pasta.