Save My neighbor brought me three beets from her garden, and I stood in my kitchen wondering what to do with them besides roasting. I tossed one into the blender with cream on a whim, and the color that poured out looked like something from a painting. That night, I stirred it into hot pasta and watched my kids actually ask for seconds of a vegetable dish. It became one of those accidental recipes you keep making because it just works.
I made this for a small dinner party once, and everyone went quiet when I brought the bowls to the table. The pink sauce clung to every ridge of the rigatoni, and the Parmesan on top melted into little pockets of salt and cream. One friend asked if I went to culinary school. I laughed and told her it was just beets and a blender.
Ingredients
- Penne or rigatoni: The ridges and tubes hold onto that creamy sauce better than smooth pasta, so every bite is fully coated.
- Cooked beets: I use the pre-cooked vacuum-sealed ones from the store to save time, but roasted beets add a deeper, sweeter flavor if you have them.
- Heavy cream: This is what makes the sauce silky and luxurious, balancing the earthiness of the beets with richness.
- Parmesan cheese: Freshly grated melts into the sauce without clumping, and the nutty, salty bite ties everything together.
- Lemon juice: Just a tablespoon brightens the whole dish and keeps the beet flavor from feeling too heavy.
- Garlic and onion: These build the savory base that stops the sauce from tasting too sweet or one-dimensional.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it still has a little bite. Reserve half a cup of that starchy pasta water before draining, it will save your sauce later.
- Sauté the aromatics:
- Heat olive oil in a skillet and cook the onion until it turns soft and translucent, then add the garlic just long enough to smell it. You want fragrance, not browning.
- Warm the beets:
- Toss in the chopped beets and let them heat through for a couple of minutes, stirring so they pick up the garlic and onion flavors.
- Blend the sauce:
- Scrape everything into a blender with the cream, butter, lemon juice, pepper, and a pinch of salt. Blend until the sauce is completely smooth and looks like liquid velvet.
- Finish the sauce:
- Pour it back into the skillet over low heat and stir in the Parmesan until it melts into the sauce. Taste it and adjust the salt and pepper as needed.
- Toss and serve:
- Add the drained pasta to the sauce and toss until every piece is coated. If it looks too thick, add splashes of pasta water until it clings to the pasta without being gloopy.
Save The first time I served this to my mom, she asked if there was tomato in it. When I told her it was beets, she stared at her bowl for a second, then kept eating without saying another word. By the end of the night, she asked me to write the recipe down for her.
How to Pick Your Pasta Shape
I have tried this with at least six different pasta shapes, and the ones with ridges or tubes always win. Penne and rigatoni trap the sauce inside and along the edges, so you get that creamy beet flavor in every forkful. Smooth pastas like spaghetti just slide right through the sauce and leave it pooling at the bottom of the bowl. If you want to go fancy, try orecchiette, the little ear shapes hold the sauce like tiny bowls.
Making It Ahead and Storing Leftovers
This reheats surprisingly well for a cream sauce. I store leftovers in an airtight container in the fridge for up to three days, and when I reheat it on the stove, I add a splash of milk or cream to bring the sauce back to life. You can also make the beet cream sauce a day ahead and keep it in the fridge, then just cook the pasta fresh and toss it together when you are ready to eat. The sauce might thicken in the fridge, so loosen it up with a little pasta water or extra cream when you warm it.
Variations and Swaps
If you want to make this vegan, swap the heavy cream for full-fat coconut milk or cashew cream, use vegan butter, and replace the Parmesan with nutritional yeast or a plant-based cheese that melts. I have also stirred in a handful of spinach or arugula at the end for extra greens, and it wilts right into the sauce without changing the flavor much. For a little heat, add a pinch of red pepper flakes when you cook the garlic.
- Try adding crumbled goat cheese on top for a tangy contrast to the sweet beets.
- Toss in toasted walnuts or pine nuts for crunch and a nutty depth.
- Use Greek yogurt instead of cream for a lighter, tangier sauce that still feels indulgent.
Save This dish turns an ordinary weeknight into something that feels special without any extra effort. It is proof that sometimes the best recipes happen when you just start experimenting and trust your instincts.
Recipe FAQs
- → Can I use fresh beets instead of cooked ones?
Yes, fresh beets work wonderfully. Roast them at 400°F for 45-50 minutes until tender, cool, peel, and proceed with the sauce. Pre-cooked vacuum-packed beets are also convenient and save time.
- → How do I achieve a silky sauce texture?
Blend the beet mixture thoroughly until completely smooth, then strain through a fine sieve if desired. Using reserved pasta water helps adjust consistency—add gradually while tossing to reach your preferred silkiness.
- → What's the best pasta shape for this sauce?
Penne and rigatoni work best due to their ridges that catch the creamy sauce. Fettuccine or tagliatelle are also excellent choices. Avoid thin pasta shapes that may become oversaturated.
- → How can I make this dish vegan?
Substitute heavy cream with coconut cream or oat cream, use vegan butter, and replace Parmesan with nutritional yeast or store-bought vegan parmesan. The flavor profile remains delicious and satisfying.
- → Can I prepare the sauce ahead of time?
Yes, the beet cream sauce keeps refrigerated for up to 3 days. Reheat gently over low heat, thinning with pasta water or cream as needed. Cook pasta fresh just before serving and toss together.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the earthy beets and rich cream beautifully. Light rosés also provide a lovely pairing with the vibrant, slightly sweet sauce.