Creamy Pink Pasta Recipe with Easy Beet or Tomato Sauce

Picture this: soft, perfectly cooked pasta coated in a luscious, velvety pink sauce that’s equal parts indulgent and wholesome. The first time I made this creamy pink pasta, I couldn’t stop grinning. It was the kind of meal that feels like a little celebration, even on a random Tuesday night. Whether you choose the earthy sweetness of beets or the familiar tanginess of tomatoes, this recipe is pure comfort food with a stunning twist.

This dish has quickly become a favorite in my household. My kids are obsessed with the vibrant color—it’s like dinner and art combined! My husband, who I swear has a radar for anything “too healthy,” devours this pasta without a second thought. And honestly, I’ve been serving it to friends at casual get-togethers, and the reaction is always the same: “Wow, this is so good—and so pretty!” It’s the kind of recipe you’ll want to keep bookmarked because it’s equal parts simple, satisfying, and show-stopping.

Whether you’re looking for a cozy meal to brighten a chilly evening or a way to impress dinner guests without spending hours in the kitchen, this creamy pink pasta recipe is your go-to. Let’s dive in and make something magical together!

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights or spontaneous dinner plans.
• Gorgeous Presentation: The vibrant pink sauce makes this pasta feel extra special, whether it’s beets or tomatoes doing the job.
• Versatile: You can easily customize the sauce based on your mood or what you have in your fridge.
• Kid-Friendly: The eye-catching color is a hit with kids, and they won’t even notice the veggies hidden inside.
• Incredibly Creamy: Thanks to the addition of cream or plant-based alternatives, each bite is smooth and luxurious.

What sets this recipe apart is the option to use either beets or tomatoes for the sauce. Beets add a natural sweetness and earthy flavor that pairs beautifully with the creamy base, while tomatoes bring a classic tangy note that’s equally irresistible. It’s like having two recipes in one, and both versions are equally delightful.

This pasta isn’t just about taste—it’s about the experience. It’s the kind of dish that makes you feel fancy without the fuss, and the flavor is so comforting you’ll want seconds (or thirds). Plus, the simplicity of the ingredients means you can whip it up anytime, even if your pantry feels bare!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create something truly special. You probably already have most of these in your kitchen!

For the Pink Sauce

• 2 cups cooked beets, peeled and chopped (for beet version)
• 1 ½ cups canned crushed tomatoes (for tomato version)
• ½ cup heavy cream or full-fat coconut milk (for a dairy-free option)
• 2 tablespoons unsalted butter or olive oil
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese (optional)
• Salt and black pepper, to taste

For the Pasta

• 12 ounces pasta of your choice (spaghetti, fettuccine, or penne work great)
• Salt for boiling water

Optional Toppings

• Fresh basil leaves
• Crushed red pepper flakes
• Additional grated Parmesan cheese

Equipment Needed

• Large pot for boiling pasta
• Skillet or saucepan for preparing the sauce
• Blender or food processor for pureeing the sauce
• Knife and cutting board for chopping ingredients
• Fine mesh strainer or colander to drain the pasta

If you don’t have a blender, you can use an immersion blender right in the skillet—it works like a charm! For budget-friendly options, a sturdy saucepan or skillet will do just fine, and a basic hand blender is a great alternative for pureeing.

Preparation Method

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the sauce base: In a skillet or saucepan, heat the butter or olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Choose your flavor: Add the cooked beets or crushed tomatoes to the skillet. Stir to combine and cook for 2-3 minutes to heat through.
4. Blend the sauce: Carefully transfer the beet or tomato mixture to a blender or use an immersion blender to puree until smooth. Add the cream or coconut milk and blend again until fully combined. Taste and adjust seasoning with salt and pepper.
5. Combine with pasta: Return the sauce to the skillet and add the cooked pasta, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.
6. Finish and serve: Stir in Parmesan cheese, if using, and garnish with fresh basil, red pepper flakes, or additional cheese before serving.

Pro tip: If you’re using beets, wear gloves while peeling to avoid stained fingers! And for tomatoes, opt for canned San Marzano tomatoes for the best flavor.

Cooking Tips & Techniques

• Don’t overcook the pasta: Al dente pasta holds up better to the creamy sauce and keeps the dish from feeling heavy.
• Blend thoroughly: Whether you’re using beets or tomatoes, make sure to puree the sauce until it’s completely smooth for the best texture.
• Adjust seasoning: Taste as you go—adding a pinch of salt or extra pepper can make a big difference.
• Reserve pasta water: This starchy liquid helps bind the sauce to the pasta and creates a silky finish.
• Customize the creaminess: Use less cream for a lighter version or add more for a richer feel.

If you’re new to working with beets, roasting them in advance brings out their natural sweetness and makes peeling a breeze!

Variations & Adaptations

• Make it vegan: Swap butter for olive oil, use coconut milk, and skip the Parmesan cheese for a completely dairy-free option.
• Add protein: Toss in grilled chicken, shrimp, or sautéed mushrooms for a heartier meal.
• Go gluten-free: Use your favorite gluten-free pasta variety, like chickpea or lentil pasta.
• Seasonal twist: In summer, add roasted cherry tomatoes or fresh basil for an extra burst of flavor. In winter, pair the beet version with crumbled goat cheese.

One of my favorite adaptations is adding a splash of lemon juice to the beet sauce—it brightens the earthy flavor beautifully!

Serving & Storage Suggestions

This creamy pink pasta is best enjoyed warm, freshly tossed with the sauce. Serve it alongside a crisp green salad or garlic bread for a complete meal.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm the pasta in a skillet over low heat, adding a splash of water or cream to loosen the sauce as needed.

The flavors in the sauce deepen over time, so don’t be surprised if it’s even more delicious the next day!

Nutritional Information & Benefits

This recipe is packed with wholesome ingredients like beets and tomatoes, which are rich in antioxidants and vitamins. Beets are a great source of fiber, folate, and potassium, while tomatoes offer a boost of vitamin C and lycopene.

With the option to use coconut milk and gluten-free pasta, this dish can also be adapted for various dietary needs. Just be mindful of the Parmesan cheese if you’re aiming for a dairy-free version.

Conclusion

If you’re looking for a recipe that’s easy, beautiful, and downright delicious, this creamy pink pasta with beet or tomato sauce is it. Whether you’re cooking for a crowd or just treating yourself, it’s a dish that’s guaranteed to impress.

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Now go grab your apron, and let’s bring a little color and comfort to your kitchen. You’re going to love this one!

FAQs

Can I use canned beets for the beet version?

Yes, canned beets work well! Just make sure they’re drained and rinsed before using.

What type of pasta works best for this recipe?

Spaghetti, fettuccine, and penne are all great options. Choose your favorite!

Can I freeze the pink sauce?

Absolutely! Store the sauce in an airtight container for up to 2 months. Thaw and reheat gently before using.

Is this recipe suitable for vegans?

Yes! Simply use olive oil, coconut milk, and skip the Parmesan cheese. It’s just as creamy and delicious.

What can I use instead of heavy cream?

Full-fat Greek yogurt or coconut milk are excellent substitutes for heavy cream in this recipe.

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