Pink Pasta

This pink pasta is a gorgeous dish with vibrant color thanks to the magic of roasted beets! This meal is perfect for your Valentine’s Day dinner or a special date night. Not only is it visually stunning, but it also whips up in a flash, making it the perfect option for busy weeknights. The creamy sauce, infused with the nutty sweetness of roasted beets, is both deliciously rich and fresh-tasting. And the best part? It’s easily made gluten free and dairy free. Packed with nutrients, this dish isn’t just beautiful, it’s good for you! So ditch the boring red sauce and embrace the vibrant pink possibilities! I know you’re going to fall in love with this easy, colorful and delicious pasta creation!

Why You’ll Love This Pasta

It’s so gorgeous and impressive!

This sauce is so unique and colorful.

The dish is easily made gluten free and dairy free.

It is easy to make!

This meal tastes so fresh.

It is kid-friendly and fun!

Equipment Needed

All you need to make this pink pasta is a pan and a blender!

Ingredients Needed

Olive Oil: Olive oil helps create a smooth and silky texture in this pink pasta sauce! I like to use a high-quality and organic olive oil when I can. I also look for the COOC certification.

Coconut Cream: Coconut cream makes this sauce so creamy and adds a delicious flavor! Feel free to substitute regular cream as well if you are not dairy free or do not like coconut.

Beets: I used pre-cooked beets here to make the process much faster.

Garlic: Garlic adds flavor to this sauce!

Salt: My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.

Macadamia Nuts: I used macadamia nuts to add nuttiness and creaminess to this sauce. You can also substitute cashews or another nut here! These will need to be pre-soaked.

Pasta: I used gnocchi here because I am obsessed!

Optional Toppings: I topped my pink pasta with sausage, parsley and dairy free feta (because I am dairy free)! The options are endless here though.

Step-By-Step Instructions

Step 1: Gather your ingredients.

Step 2: Blend olive oil, coconut cream, beets, garlic, macadamia nuts and salt in a high-speed blender!

Step 3: Heat sauce up in a pan over medium heat and add in gnocchi. Cook for 5-10 minutes, or until gnocchi is soft. Serve and enjoy!

How To Prepare Beets

Boiling:

  1. Place beets in a large pot and cover with cold water. Add a pinch of salt if desired.
  2. Bring to a boil, then reduce heat and simmer for 30-45 minutes for medium beets, or longer for larger ones, until fork-tender.
  3. Drain the beets and run them under cold water to stop the cooking and aid peeling.
  4. The skins should slip off easily with your fingers or a paper towel.

Roasting:

  1. Preheat oven to 400°F.
  2. Wrap individual beets and place on a baking sheet.
  3. Roast for 45-60 minutes, or until fork-tender, checking halfway through and flipping if needed.
  4. Let cool slightly before peeling the skins (they should come off easily).

Steaming:

  1. Fill a steamer basket with water and bring to a boil in a pot.
  2. Place beets in the basket and steam for 30-45 minutes for medium beets, or longer for larger ones, until fork-tender.
  3. The skins should slip off easily under cold running water.

Microwaving (fastest method):

  1. Pierce each beet with a fork several times.
  2. Place beets in a microwave-safe dish with a tablespoon of water.
  3. Cover and microwave on high for 10-15 minutes for medium beets, or longer for larger ones, checking halfway through and rotating if needed.
  4. Let cool slightly before peeling the skins (they should come off easily).

Storage

Feel free to store this pink pasta in an airtight container in the refrigerator for 3-4 days.

Variations

This pink pasta can be made with any type of pasta you desire!

How To Serve

Use white or light-colored plates to make the pink color pop. Garnish with fresh herbs like chopped parsley, basil or dill for a pop of green. Add a sprinkling of grated Parmesan cheese, feta, nutritional yeast or vegan cheese alternative for a salty and savory touch. Top your pasta with a drizzle of balsamic glaze, pesto or olive oil for an extra layer of flavor and visual interest. Add a protein like sausage or chicken!

Recipe FAQ

What is pink pasta made of? 

I used beets to make this sauce pink!

What makes pink sauce pink?

The beets combined with coconut milk make a gorgeous pink color!

What is pink sauce?

Pink sauce can actually refer to two different sauces! One is a tomato sauce with cream and the other is a beet-infused sauce, which is this recipe!

What type of salt do you use?

My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.

What type of pasta do you use?

I used gluten free gnocchi!

How should I prepare the beets?

You can boil, microwave, bake or steam the beets. I also like to purchase pre-cooked beets to make the process quicker!

How can I make this recipe gluten free?

This recipe can be made gluten free by using gluten free pasta.

How can I make this recipe dairy free?

This recipe is dairy free if you use dairy free pasta and coconut milk!

Related Recipes

Be sure to try these fun Valentine’s Day recipes next:

Pink Sugar Cookies

Valentine’s Cheesecake

Vegan Chocolate Covered Strawberries

Gluten Free Dairy Free Cookies

Valentine Puppy Chow

If you make this pink pasta and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.

Print Recipe
5 from 1 vote

Pink Pasta

This pink pasta is a gorgeous dish with vibrant color thanks to the magic of roasted beets! This meal is perfect for your Valentine's Day dinner or a special date night. Not only is it visually stunning, but it also whips up in a flash, making it the perfect option for busy weeknights.
Prep Time15 minutes
Cook Time15 minutes
Course: Dinner
Keyword: dinner, pasta, pink pasta, valentines day
Servings: 4
Calories: 437kcal

Equipment

  • 1 pan
  • 1 blender

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup coconut milk
  • 2 small beets, cooked
  • 3 cloves garlic
  • 1 cup macadamia nuts, pre-soaked
  • 1 package gnocchi

Instructions

  • Gather your ingredients.
  • Blend olive oil, coconut cream, beets, garlic, macadamia nuts and salt in a high-speed blender!
  • Heat sauce up in a pan over medium heat and add in gnocchi. Cook for 5-10 minutes, or until gnocchi is soft. Serve and enjoy!

Notes

HOW TO PREPARE BEETS: 
Cooking methods:
Boiling:
  1. Place beets in a large pot and cover with cold water. Add a pinch of salt if desired.
  2. Bring to a boil, then reduce heat and simmer for 30-45 minutes for medium beets, or longer for larger ones, until fork-tender.
  3. Drain the beets and run them under cold water to stop the cooking and aid peeling.
  4. The skins should slip off easily with your fingers or a paper towel.
Roasting:
  1. Preheat oven to 400°F.
  2. Wrap individual beets and place on a baking sheet.
  3. Roast for 45-60 minutes, or until fork-tender, checking halfway through and flipping if needed.
  4. Let cool slightly before peeling the skins (they should come off easily).
Steaming:
  1. Fill a steamer basket with water and bring to a boil in a pot.
  2. Place beets in the basket and steam for 30-45 minutes for medium beets, or longer for larger ones, until fork-tender.
  3. The skins should slip off easily under cold running water.
Microwaving (fastest method):
  1. Pierce each beet with a fork several times.
  2. Place beets in a microwave-safe dish with a tablespoon of water.
  3. Cover and microwave on high for 10-15 minutes for medium beets, or longer for larger ones, checking halfway through and rotating if needed.
  4. Let cool slightly before peeling the skins (they should come off easily).

Nutrition

Calories: 437kcal | Carbohydrates: 10g | Protein: 4g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 30g | Sodium: 39mg | Potassium: 328mg | Fiber: 4g | Sugar: 4g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg
about lauren less

Hi, I'm Lauren!

Combining my passions for food and helping others, I have created a space you can visit for allergy-friendly recipes, chronic illness support, non-toxic lifestyle suggestions and health and wellness tips!

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