Description
Create a romantic meal with our Colorful Valentine’s Day Pink Pasta recipe. This easy-to-follow guide provides step-by-step instructions for the best flavor and a stunning presentation.
Ingredients
Scale
- 2 medium beetroots, fresh
- 1 tbsp olive oil, plus more for drizzling
- Salt and freshly ground black pepper to taste
- 4 oz (113g) cream cheese or goat cheese
- 1/2 cup chicken or vegetable stock
- 12 oz (340g) pasta of choice (fettuccine, linguine, orecchiette, penne)
- 1/4 cup fresh dill or parsley, chopped (plus more for garnish)
- Optional: 2 cloves garlic, minced
- Optional: 1/4 onion or 1 shallot, finely diced
- Optional: Zest and juice of 1/2 lemon
- Optional: Parmesan or Pecorino Romano cheese for grating
Instructions
- 1. Prepare and Roast Beetroots: Preheat oven to 400°F (200°C). Wash and trim beetroots. Drizzle with 1 tbsp olive oil, season with salt and pepper, and wrap in foil. Roast for 45-60 minutes until fork-tender. Let cool, then peel and roughly chop.
- 2. Make the Pink Sauce: In a blender, combine roasted beetroot, cream cheese/goat cheese, 1/2 cup stock, salt, and pepper. Blend until perfectly smooth. Add more stock if needed to reach desired consistency. (If using, sauté minced garlic and diced onion/shallot in a little olive oil before blending into the sauce or adding directly to combined pasta.)
- 3. Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 4. Combine Pasta and Sauce: Immediately transfer drained pasta back to the pot or a large bowl. Pour in the pink beetroot sauce. Toss well until pasta is evenly coated. Gradually add reserved pasta water, 1-2 tablespoons at a time, until the sauce reaches a silky, clingy consistency.
- 5. Garnish and Serve: Divide into bowls. Garnish with fresh chopped dill or parsley, lemon zest, black pepper, and grated cheese, if desired. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 50 mins