Pink Beetroot Fettuccine with Cream Sauce

Name: Pink Beetroot Fettuccine with Cream Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g all-purpose flour; 2 large eggs; 100g cooked beetroot, pureed; Salt to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 200ml heavy cream; 50g parmesan cheese, grated; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

I absolutely love making this Pink Beetroot Fettuccine with Cream Sauce because it combines vibrant colors with rich flavors. The sweetness of the beetroot pairs perfectly with the creamy sauce, creating a delightful dish that's both satisfying and gorgeous on the plate. I often prepare this for special occasions, and it's always a hit with my guests. Plus, it’s surprisingly easy to make, which is a bonus for me!

Created by

Lydia Spencer

Last updated on 2026-01-10T01:31:16.328Z

When I first experimented with this Pink Beetroot Fettuccine, I was amazed at how beautiful the pasta turned out. The vibrant pink hue is not just eye-catching; it adds an earthy sweetness that enhances the flavors of the cream sauce. I’ve found that making the pasta from scratch truly elevates the dish, letting the natural ingredients shine through without overwhelming them.

To perfect the cream sauce, I like to utilize a mix of garlic and parmesan, which adds a depth of flavor that balances the sweetness of the beets. One key tip I learned is to toss the pasta in the sauce while it's still hot to help the flavors meld beautifully. It’s a dish I’m proud to serve!

        Why You'll Love This Recipe
        Stunningly vibrant color that impresses guests
Unique flavor combines earthy and creamy notes
Perfect for both weeknight dinners and special occasions

      

The Importance of Fresh Ingredients

Using fresh ingredients is crucial for the best flavor and texture in your Pink Beetroot Fettuccine. The quality of the beetroot impacts not only the color but also the sweetness and earthiness of the dish. If you can, opt for fresh, cooked beetroot from a reputable source or roast your own at home to control the seasoning and cooking process. You can also use pre-packaged vacuum-sealed beetroot for convenience, but the taste may vary slightly.

Additionally, using high-quality pasta flour can make a noticeable difference in the fettuccine's texture. Look for '00' flour, which is finer and yields a silkier dough. This type of flour helps create a smooth, pliable pasta that retains its shape during cooking, while giving your fettuccine a delightful bite, or al dente texture.

Perfecting the Cream Sauce

When making the cream sauce, don’t rush the process. It's essential to gently heat the olive oil and garlic until the garlic becomes fragrant, which usually takes about 30 seconds to a minute. This step not only enhances the flavor but also prevents the garlic from burning, which could impart a bitter taste to your sauce. If you prefer a lighter option, consider using half-and-half instead of heavy cream, but be ready for a slightly thinner consistency.

To achieve the ideal sauce thickness, simmer it for 5-7 minutes after adding the cream and parmesan, stirring frequently. Look for a creamy, glossy texture that coats the back of a spoon. If the sauce becomes too thick, gradually add reserved pasta water until you reach the desired consistency. Adjust the seasoning with salt and pepper to balance the flavors perfectly.

Ingredients

Gather these fresh ingredients to make your Pink Beetroot Fettuccine with Cream Sauce:

For the Fettuccine

200g all-purpose flour
2 large eggs
100g cooked beetroot, pureed
Salt to taste

For the Cream Sauce

2 tablespoons olive oil
2 cloves garlic, minced
200ml heavy cream
50g parmesan cheese, grated
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Make sure to use fresh beetroot for the best flavor and color!

Instructions

Follow these steps to create your Pink Beetroot Fettuccine:

Make the Fettuccine Dough

In a mixing bowl, combine the flour and a pinch of salt. Make a well in the center, and add the eggs and beetroot puree. Gradually mix until a dough forms. Knead for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll out the Dough

After resting, divide the dough into quarters. Roll out each piece with a pasta machine or rolling pin until thin, then cut into fettuccine shape. Dust with flour to prevent sticking.

Prepare the Cream Sauce

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream, stirring continuously, then mix in grated parmesan, salt, and pepper. Simmer gently until thickened.

Cook the Pasta

Bring a pot of salted water to a boil. Add the fettuccine and cook for 2-3 minutes until al dente. Drain and reserve some pasta water.

Combine and Serve

Toss the fettuccine in the cream sauce, adding a little reserved pasta water to reach desired consistency. Serve immediately, garnished with fresh parsley.

Enjoy your colorful and delicious creation!

Pro Tips

To save time, you can use store-bought beetroot puree, but the fresh version brings out the best flavors.

Serving Suggestions

This Pink Beetroot Fettuccine not only dazzles the eye but also pairs beautifully with various proteins. Grilled chicken or roasted shrimp adds a savory depth that complements the sweetness of the beetroot and richness of the cream sauce. For a vegetarian option, consider tossing in some sautéed mushrooms or peas for added texture and flavor that harmonizes with the dish.

For a unique twist, serve your fettuccine on a bed of arugula or alongside a fresh salad. The peppery notes of arugula can elevate the dish and provide a crunchy contrast to the creamy pasta.

Make-Ahead and Storage Tips

If you’re short on time, you can prepare the fettuccine dough a day in advance. Just wrap it tightly in plastic wrap and keep it in the refrigerator until you're ready to roll it out. You can also freeze portions of the uncooked fettuccine. Just dust it with flour, place it in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to three months. When ready to use, cook directly from frozen—just add an extra minute to the cooking time.

The cream sauce can also be made ahead of time. After cooking, let it cool and store it in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, adding a splash of reserved pasta water to bring it back to the right consistency before combining it with the pasta.

Questions About Recipes

→ Can I use whole wheat flour for the fettuccine?

Yes, whole wheat flour can be used, but it might alter the texture and color slightly.

→ How do I store leftover pasta?

Place cooked leftover pasta in an airtight container in the refrigerator for up to 3 days.

→ Can I make the pasta ahead of time?

Absolutely! You can make the fettuccine and freeze it. Just cook it straight from frozen when ready to use.

→ What can I substitute for heavy cream?

You can use half-and-half or a thick non-dairy milk for a lighter version, but the flavor may differ.