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Bright pink homemade whipped soap mixture in a mixing bowl with spatula, ready for skincare or DIY beauty project.
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5 from 2 votes

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
Author: Lauren Less

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