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: 2 cups all-purpose flour; 2 medium-sized beets, roasted and pureed; 3 large eggs; 1/2 teaspoon salt; 2 tablespoons olive oil; 1 clove garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Global Flavors

I absolutely love experimenting in the kitchen, and one of my favorite creations is this Pink Beetroot Fettuccine with Cream Sauce. The vibrant color and unique flavor profile not only make it visually stunning but also an unforgettable dish. This recipe combines the earthy sweetness of beets with a creamy sauce that perfectly complements the fettuccine. I can't resist a bowl of this delightful pasta, especially when topped with a sprinkle of fresh herbs. Let me share with you how to make this beautiful and delicious dish.

Created by

Heidi Lawson

Last updated on 2026-01-10T01:10:22.129Z

When I first prepared this Pink Beetroot Fettuccine, I was pleasantly surprised by how the flavors danced together, creating a creamy sauce that had the perfect balance of sweetness from the beets. The vibrant coloration of the dish never fails to impress my guests!

What I love most about this recipe is how simple it is to make fresh pasta at home. Using beet juice not only lends a beautiful hue to the fettuccine but also infuses a subtle flavor that elevates the dish. Believe me, you’ll want to serve this at your next dinner party!

        Why You Will Love This Recipe
        Vibrant pink color that impresses at any gathering
Rich, creamy sauce with a touch of earthy sweetness
Homemade pasta that adds a personal touch and freshness

      

The Role of Beets in Your Pasta

Beets not only impart a stunning pink hue to your fettuccine but they also bring a subtle sweetness and depth of flavor that elevates the dish. Roasting the beets concentrates their natural sugars, which enhances the overall taste of the pasta. Make sure to allow the beets to cool completely before pureeing them to ensure a smooth texture in your dough. You can also use pre-cooked beets for convenience, but roasting fresh ones really makes a difference in richness.

When making the pasta, the balance of liquid from the eggs and beet puree is essential. The dough should be pliable but not too sticky; if you find it too wet, simply add a little more flour as you knead. This will help prevent the fettuccine from sticking together during cooking and ensure a perfect, tender bite.

Perfecting the Cream Sauce

Achieving the right consistency in your cream sauce is key. When you add the heavy cream to the skillet, be sure to keep the heat at medium to allow it to simmer gently. This helps develop the flavors without risk of scorching. Stir occasionally until the sauce thickens slightly and starts to coat the back of a spoon—a sign that it's ready for the cheese addition.

For a deeper flavor, consider incorporating a splash of white wine after sautéing the garlic. Let it reduce almost completely before adding the cream. This will add a subtle complexity to the sauce. If you're looking for a lighter alternative, you can substitute half-and-half for a slightly less rich sauce while still maintaining a creamy texture.

Ingredients

For the Fettuccine

2 cups all-purpose flour
2 medium-sized beets, roasted and pureed
3 large eggs
1/2 teaspoon salt

For the Cream Sauce

2 tablespoons olive oil
1 clove garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Fettuccine

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the beet puree and eggs. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth.

Wrap in plastic wrap and let it rest for 30 minutes.

Roll Out the Dough

After resting, roll the dough out using a pasta maker or a rolling pin until thin. Cut into fettuccine shapes and dust with flour to prevent sticking.

Cook the Fettuccine

Bring a large pot of salted water to a boil. Add the fettuccine and cook for about 3-4 minutes or until al dente. Drain and set aside.

Make the Cream Sauce

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and stir, bringing it to a simmer.

Add Parmesan cheese, salt, and pepper. Mix until smooth.

Combine and Serve

Add the cooked fettuccine to the skillet with the cream sauce. Toss well to coat the pasta evenly. Garnish with fresh parsley and serve immediately.

Pro Tips

For an added kick, feel free to sprinkle some chili flakes into the cream sauce. It gives an extra layer of flavor that complements the dish beautifully.

Make-Ahead Tips

You can prepare the fettuccine and cream sauce in advance to save time on busy nights. Once the pasta is shaped and cut, dust it lightly with flour, place it on a baking sheet lined with parchment paper, and let it dry for 30 minutes before transferring it to an airtight container. This will help the noodles hold their shape when stored in the fridge for up to 2 days.

The cream sauce can also be made ahead of time. Simply refrigerate it in an airtight container for up to 4 days. When you’re ready to serve, reheat the sauce over low heat, adding a splash of milk or cream to help bring it back to the right consistency, and mix it into freshly boiled pasta.

Serving Suggestions

To truly showcase the beautiful pink hue of the fettuccine, serve it on a white plate which creates a stunning visual contrast. Top the dish with freshly chopped parsley for a touch of green that enhances the presentation. You can also sprinkle additional Parmesan cheese on top for extra flavor and a nice finishing touch.

Pairing this dish with a light salad can provide balance. A simple arugula salad dressed in lemon vinaigrette complements the creaminess of the pasta without overwhelming it. For wine lovers, a crisp white wine, such as a Pinot Grigio, can enhance the overall meal experience.

Questions About Recipes

→ Can I use store-bought pasta?

Yes, you can use store-bought fettuccine if you're short on time. The sauce works perfectly with any pasta.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of cream.

→ Can I make the pasta ahead of time?

Absolutely! You can roll and cut the pasta, then freeze it until you're ready to cook.

→ What can I serve with this dish?

A simple green salad or garlic bread pairs wonderfully with this creamy pasta dish.