Pink Sauce Pasta (Tiktok Pasta)
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The pink sauce pasta trend has been taking over everyone’s pages. You’d never think beetroot pasta was a thing, until you’ve tried it. It’s loaded with nutrients and provides a subtle contrast against the cheese that is sooo delicious.
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Why you should try out this viral trend
The pink sauce pasta trend has been taking over everyone’s pages. You’d never think beetroot pasta was a thing, until you’ve tried it. It’s loaded with nutrients and provides a subtle contrast against the cheese that is sooo delicious.
My recipe has ended up being a fusion of two tiktok trends. The first being baked feta pasta and the second being the pink pasta sauce trend.
I decided roasting the beetroot, shallots and garlic would provide the richest flavour. Then I realised I could also bake the cheese – enter baked feta pasta 2.0.
I love the end result – you can have it for meal prep or serve at a party to impress.
After you’ve tried this recipe, you should check out my other TikTok recipes … Viral Salmon Rice Bowl, Weetabix Cheesecake with Nutella and Gigi Hadid Pasta
Ingredients
Raw Beetroot
As we are roasting the beetroots, you want to buy them raw. No need to peel them, just remove the stalks and scrub the skin under water until clean.
Feta
My cheese of choice for this beetroot pasta is feta. It’s such a flavour powerhouse, that compliments the other ingredients so well.
Lemon
To cut through all of the creaminess of the pink sauce.
Garlic
Don’t be scared by the amount of garlic I use in this recipe. As we are roasting the ingredients for the sauce, the flavour of the garlic mellows into a sweeter, less intense flavour.
Rigatoni
Use your favourite pasta shape here. Mine is rigatoni 90% of the time.
Mint
Mint compliments this pink pasta sauce really nicely, but you could also use basil or parsley.
Shallots
Roasted shallots are so sweet and delicious. You can also use white or red onion here. As they’re stronger in flavour – just use one onion to substitute the shallots in the pasta mix.
How to make pink sauce pasta
Preheat oven to 180°C FAN
- Start by washing the beetroot, gently rinsing the root under warm water and removing any dirt (Image 1).
- Then peel the shallots ready to bake (Image 2).
3. And then add the peeled garlic, shallots and beet root to a baking dish (Image 3).
4. Cover the tray with foil and pop in the oven for 15 minutes. After 15 minutes, add the feta into the tray and pop the foil back on top. Cook for a further 15 – 20 minutes (Image 4).
5. Meanwhile, cook the rigatoni for the packet time minus 1 minute. Drain when your timer goes off, reserving a generous amount of pasta water. Add the contents of the baking tray to a blender with two ladles of pasta water and the lemon juice.
Blend until smooth and pour into the pan with the drained pasta and continue to cook on a low heat until the sauce thickens to the desired consistency (Image 5).
6. Serve with a side of greens, a sprinkle of fresh mint, a wedge of lemon and any reserved feta if you have some laying around (Image 6).
Tips and Tricks
- Roast the beetroot and shallots covered with foil, as you don’t want the vegetables to burn, but become soft and tender enough to blend. This will bring out their flavours.
- Cook the pasta for slightly less than the packet time and make sure you salt the water.
- Reserve some pasta water for the sauce!
- Save some feta to crumble over the pink pasta when serving.
- Careful with the beetroot, the vibrant colour can stain but easy enough to wash out.
Other pasta recipes which you should try … Pasta al Lemon, Baked Ziti Inspired Pasta Bake and Pasta with Peas
What should I serve this recipe with?
I’d serve this pink sauce pasta with a side of greens or salad. Any of the following would go really well:
- Steamed/boiled broccoli
- Steamed/boiled green beans
- Baked kale or cavolo nero
- Roasted courgette
- Mixed green salad
FAQs
Yes, this beetroot pasta reheats really well. Before popping in the microwave, add around 1- 2 tbsp of water into the bowl with your pasta. Heat for 2 minutes, stirring halfway and serve with mint and a pinch of salt and pepper.
You can! Freeze for up to 3 months. Defrost in the fridge overnight and follow the instructions above to reheat.
Yes this recipe is perfect for meal prep. Just store the pink pasta in separate container to eat throughout the week (freeze a few for next week)! Store the feta separately and when you are ready to eat, you can add the crumbled feta after heating and some fresh mint leaves.
Other vegetarian pasta recipes for you to try; Mushroom Stroganoff Pasta, Stove Top, Meat Free, Lasagne Pasta and Vegan Cauliflower Alfredo
Explore More Recipes
If you tried this Pink Sauce Pasta recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Pink Sauce Pasta (Tiktok Pasta)
Ingredients
- 250 g beetroot, washed thoroughly and chopped (£1.50/2)=(£0.75)
- 200 g feta, some reserved for crumbling (£0.70)
- 300 g shallots, peeled & sliced in half (£0.85)
- 6 garlic cloves, skin removed & left whole (£0.39)
- ½ lemon, juiced (£0.25)
- 300 g rigatoni £0.80
- Optional top with basil or mint
Side: 2 broccolis
Cupboard Essentials
- 1 tbsp extra virgin olive oil
- Chilli flakes
- Salt & Pepper
- Pepper
Method
Preheat oven to 180°C FAN
- Add the washed/chopped beets, garlic and shallots into a baking tray. Coat with extra virgin olive oil and a generous pinch of salt. Cover the tray with foil and pop in the oven for 15 minutes.
- After 15 minutes, add the feta into the tray and pop the foil back on top. Cook for a further 15 - 20 minutes.
- Meanwhile, cook the rigatoni for the packet time minus 1 minute.. Drain when your timer goes off, reserving a generous amount of pasta water.
- Add the contents of the baking tray to a blender with two ladles of pasta water and the lemon juice. Blend until smooth and pour into the pan with the drained pasta. Continue to cook on a low heat until the sauce thickens to the desired consistency. Serve with a side of greens, a sprinkle of fresh mint, and any reserved feta if you have some laying around.
Notes
- Roast beetroot and shallots covered with foil to avoid burning and bring out their flavor
- Cook pasta slightly less than packet time, salt water, and reserve some pasta water for the sauce
- Save some feta to crumble over the pink pasta when serving and be careful with beetroot stains.
Nutrition
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