The BEST Pink Sauce Pasta (with Video)
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If you love beets, I can’t wait for you to try this delicious twist on pink sauce pasta. Not only is the creamy sauce a vibrant pink, but the flavors are rich and earthy. This dish does not disappoint.
Table of Contents
Why you should try out this viral trend
- Bold flavors: This pink sauce pasta recipe is not for the faint of heart. Its bold flavors come from the earthy beetroot, pungent feta cheese, and vibrant garlic flavors.
- Fun Twist: This is not only a fun twist on traditional pink sauce, but it could also be considered a fun twist on traditional mac and cheese…with pink pasta! Great for kids!
- Meal Prep: This is an easy make ahead meal that you could freeze and eat later if you love meal prep.
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
What is pink sauce?
Traditionally, pink sauce refers to a combination of marinara and cream, which causes the red sauce to turn a slight pink color.
However, in this recipe, the beetroot added to the sauce creates a bright pink, almost fuchsia color, that tastes just as fantastic as it looks. This beetroot pink sauce recipe can be used on anything from rigatoni (as I will use in this recipe), to meatballs, to bolognese.
(There was also a time when a lady on TikTok claimed to create a “pink sauce” and tried to market it. But that pink sauce is now discontinued.)
Ingredients
The main ingredients that make this Pink Sauce Pasta recipe fantastic are the following:
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.
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.
See the recipe card for full information on all ingredients and quantities.
Variations and Substitutions
Pink sauce pasta ingredients are such a versatile base that you could change or substitute several things to make it similar or maybe even better!
Substitute or vary the feta cheese by using something stronger like gorgonzola or something a little more mild like parmesan.
Use any pasta noodles you want from penne to linguine. And you could also try this delicious pink sauce on meat, over rice, or on quinoa.
Not a fan of spice? Then I suggest leaving the chili flakes out of the recipe or trying out a smaller amount. That being said, if you love heat, then add some extra!
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).
- Peel the shallots to get them ready to bake (Image 2).
3. 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 recipe when serving.
- Careful with the beetroot, the vibrant colour can stain but is 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:
- Tenderstem Broccoli
- Air Fryer Green Beans
- Cavolo Nero with Garlic and Lemon
- The Best Roasted Parsnips
Leftover Storage and Reheat Instructions
Refrigerator: This pasta will keep up to 5 days in the refrigerator, however, the sauce may become thick and sticky. Be sure to read the reheat instructions below.
Freezer: this freezes well for up to 3 months as long as you reheat it properly as stated below. If you want the perfect texture for your pasta, I would freeze the sauce without the pasta incorporated. Then when it’s time to eat, cook your pasta.
Reheat: Yes, this pink pasta sauce with beetroot 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.
FAQs
Some pink sauce is made of beetroot and cheese like this one, others are made with marinara and heavy cream, coconut milk, or a bechamel.
You can use pasta water or a bit of cornstarch slurry to help thicken your pink beetroot pasta sauce if it is too thin.
I would suggest adding a few tablespoons of plain water until the sauce consistency is how you like it.
If you tried this Pink Sauce Pasta recipe, it would 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
BEST Pink Sauce Pasta (with Video)
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 and sliced in half (£0.85)
- 6 garlic cloves, skin removed and left whole (£0.39)
- ½ lemon, juiced (£0.25)
- 300 g rigatoni £0.80
- Top with basil or mint (Optional)
Side: 2 heads of broccoli
Cupboard Essentials
- 1 tbsp extra virgin olive oil
- Chilli flakes
- Salt and Pepper
Method
Preheat oven to 180°C (FAN).
- Add the washed and chopped beetroot, garlic, and shallots to 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 to 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 along with two ladles of pasta water and the lemon juice. Blend until smooth then 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 leftover.
Notes
- Roast beetroot and shallots covered with foil to avoid burning and to 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.
- Be careful using beetroot because it stains.
Nutrition
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