Description
Create a romantic dinner with this stunning Valentine’s Day Pasta, featuring a vibrant, creamy beetroot pink sauce. This recipe offers incredible flavor and visual appeal for your special occasion.
Ingredients
Scale
- 2 large fresh beetroots (about 1 lb)
- 1 tbsp olive oil or butter
- 1 small onion or 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/4 cup vegetable broth or reserved pasta water
- 1/2 cup freshly grated Parmesan cheese (or 2 tbsp nutritional yeast for dairy-free)
- 12 oz pasta (e.g., penne, fusilli, farfalle)
- Salt and freshly ground black pepper to taste
- Optional: Fresh chives or thyme for garnish
- Optional: Lemon juice or white wine vinegar for brightness
Instructions
- Preheat oven to 400°F (200°C). Wash and trim beetroots, wrap in foil, and roast for 45-60 minutes until tender. Let cool, then peel and roughly chop.
- In a saucepan, heat olive oil over medium heat. Sauté diced onion for 5-7 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Transfer roasted beets and sautéed aromatics to a blender. Add heavy cream, vegetable broth, salt, and pepper. Blend until completely smooth and creamy.
- Cook pasta in a large pot of heavily salted boiling water until al dente. Reserve 1-2 cups of pasta water, then drain.
- Return drained pasta to the pot. Pour in the beetroot sauce and add Parmesan cheese. Toss until pasta is fully coated. Adjust consistency with reserved pasta water if needed.
- Serve immediately, garnished with fresh herbs and an optional squeeze of lemon juice.
- Prep Time: 20 mins
- Cook Time: 45 mins