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Pink Pasta
This creamy, flavorful, and visually appealing dish will bring smiles to your family and friends' faces. Made with simple ingredients.
Course
dinner, Vegetarian
Cuisine
Italian
Keyword
heavy cream, parmesan cheese, pasta
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
330
kcal
Author
Corrie
Ingredients
12
ounces
pasta
1
medium beetroot
cooked and pureed
1
cup
heavy cream
1
cup
grated Parmesan cheese
2
cloves
garlic
minced
Salt and pepper
to taste
Instructions
Cook pasta according to package directions. Drain and set aside.
In a large skillet, heat the beetroot puree and garlic over medium heat.
Add the heavy cream and stir to combine.
Add the Parmesan cheese and continue to stir until the sauce thickens.
Season with salt and pepper to taste.
Toss the cooked pasta in the sauce until well coated.
Serve with your choice of toppings and enjoy!
Notes
Cook pasta al dente to ensure the best texture.
Use fresh beets for a more vibrant color and better taste.
Adjust the amount of beetroot to control the color intensity.
Add cooked vegetables, like spinach or mushrooms, for extra nutrition.
Taste the sauce before serving and adjust the seasoning as needed.
Nutrition
Calories:
330
kcal
|
Carbohydrates:
10
g
|
Protein:
10
g
|
Fat:
29
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
89
mg
|
Sodium:
857
mg
|
Potassium:
361
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
1459
IU
|
Vitamin C:
7
mg
|
Calcium:
275
mg
|
Iron:
1
mg