Barbie Pasta | Pink Velvet Beetroot Pasta

Fall in love with Pink Velvet Beetroot Pasta, a quick and easy pasta dish that’s as pretty as it is tasty.

Pink Velvet Beetroot Pasta is a unique and flavourful twist on the classic pasta dish! The vibrant pink of the pasta comes from the addition of beetroot, which not only adds colour but also a host of health benefits.

One of the best things about this recipe is that it is incredibly easy to make and comes together in just 30 minutes. The earthy flavor of the beetroot pairs perfectly with the creaminess of the sauce, making for a delicious and satisfying meal.

Why you will LOVE this Pink Velvet Beetroot Pasta

• PRETTY! – Can you deny the vibrant pink shade? It’s super attractive.
• HEALTHY – Beetroot is RICH in antioxidants and vitamins, making it a great addition to any diet.
• EASY – All you do is whack everything in a blender to create that gorgeous sauce, and that’s the hardest part of the recipe!
• QUICK – This Pink Velvet Pasta looks like a ton of effort… when it takes less than 20 minutes to whip up.

How to Prepare Raw Beetroot for this recipe?

I used ready-cooked beetroot for this recipe, and I recommend you do too! Ready-cooked beetroot are very easily available in supermarkets. They can come in tin cans, but I purchased mine sealed in a bag.

If all you have are raw beetroots, preparing it is fortunately not that hard, albeit slightly tedious and can get messy. You can boil, roast and grill them. I usually boil them because a pot of water is easier to prepare versus an oven or a griller.

To boil the beetroot:

1. Peel and dice the beetroot into cubes. I prefer bigger chunks so as to not lose too much colour and nutrients to the water.
2. Place the beetroot in a large pot and cover with water.
3. Bring the water to a boil and reduce the heat to a simmer.
4. Cook the beetroot for 15-20 minutes or until tender. Check that it’s tender by poking a knife or fork into it. If it goes through easily, it is cooked.
5. Drain the beetroot and proceed with the rest of the recipe.

What’s in the Pink Velvet Sauce?

The pink beetroot sauce comes together so easily by pureeing everything straight in a blender.

The ingredients required are minimal:

• Beetroot, cooked
• Garlic
• Parmesan: This adds good flavour and that extra layer or umami to the dish. For a vegan alternative, use nutritional yeast.
• Chilli Flakes: This is optional, but you know I love a teensy bit of heat in my pasta dishes.
• Salt & Pepper
• Heavy Cream: This adds a luscious creaminess to the sauce, although I’ve made the sauce without it, replacing the liquid with a couple dashes of pasta water instead. Vegan alternatives for this would be coconut cream, or oat milk.

Make this Vegan-Friendly!

I added parmesan and heavy cream to mine, but I’ve made many delicious vegan versions of this. Replace the heavy cream with coconut cream, oat milk or your favourite non-dairy milk. Personally I find the flavours of the coconut cream and oat milk pairs the best with the beetroot.

You can replace the parmesan with nutritional yeast – or omit it altogether. It will still come out delicious.

What to Serve Pink Velvet Beetroot Pasta With?

The Pink Velvet Pasta is topped with some Ricotta Cheese or you can also use Feta Cheese, for some added creaminess. The mild creaminess pairs off so well with the earthy beetroot flavours.

Beetroot pasta is delicious served with a simple salad or some sautéed greens. It can be served as a main dish or a side dish. This recipe yields about 2 servings and can be easily doubled or depending on the number of people you are serving.

More Recipes Like This:

• Shrimp Rose Pasta
• Chilli Crisp Pasta

Pink Velvet Beetroot Pasta

Recipe by Sha

0.0 from 0 votes

Course: Recipes

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 2 servings or 150g Linguine or Pasta of Choice, cooked to al dente

• 2 tbsps Ricotta (or Feta)

• 1 tbsp of Lemon Juice

• Parsley or basil, chopped

• Chilli flakes, for garnish

• Pink Velvet Beetroot Sauce

• 250g Beetroot, cooked

• 2 cloves Garlic

• 2 tbsps Parmesan

• 1 tsp Chilli Flakes (optional)

• 1/2 tsp Salt and Pepper, or to taste

• 150ml Heavy Cream

Directions

• Cook pasta to al dente in a pot. Save some pasta water, before draining the pasta.
• While pasta is cooking, blend cooked beetroot, garlic, parmesan, pinch of salt, chilli flakes and heavy cream until you get a smooth sauce.
• Add pink sauce to a pan, and turn the heat to a medium. Let this sauce come up to a gentle simmer.
• Once bubbling, add cooked pasta, some pasta water to loosen the sauce if needed, and toss to combine.
• Once pasta is coated with the sauce, turn off the heat.
• Before serving, spoon on ricotta or feta cheese, squeeze on lemon juice, and garnish with chopped herbs and chilli flakes, if using.

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