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: 250g fettuccine pasta; 150g cooked beetroot, pureed; 1 large egg; 200g all-purpose flour; Pinch of salt; 2 tablespoons olive oil; 2 cloves garlic, minced; 200ml heavy cream; 50g grated Parmesan cheese; Salt and pepper to taste; Fresh parsley, chopped, for garnish

Highlighted under: Flavors Abroad

When I first decided to make Pink Beetroot Fettuccine with Cream Sauce, I was excited to explore the vibrant flavor of beetroot alongside the creamy richness of the sauce. It’s not just the color that makes this dish appealing; it’s a delightful harmony of earthy sweetness and indulgent creaminess. With every twirl of the fettuccine, I found the beets added a lovely undertone that transformed my pasta experience. It’s a dish that impresses not just with its looks, but also with its taste and is perfect for special occasions or a cozy dinner at home.

Created by

Jocelyn Parker

Last updated on 2026-01-10T01:34:21.297Z

As I experimented with different recipes, striking the right balance between the sweetness of the beetroot and the creaminess of the sauce became my main focus. I discovered that roasting the beets enhances their flavor, making the dish more complex and intriguing. The contrasts of colors and flavors when presented on the plate never fail to capture attention!

        Why You'll Love This Recipe
        Vibrant color that makes any plate pop
Rich and creamy texture that comforts the soul
Unique combination of earthy and creamy flavors

      

Mastering Fettuccine Dough

The key to a great fettuccine lies in the dough. Using cooked beetroot puree not only brings the vibrant color but also moisture, which is essential for a tender pasta. Knead the dough until it's smooth, around 5 minutes, and ensure it feels slightly tacky but not sticky. If it’s too sticky, incorporate a little extra flour until the desired texture is reached. Letting it rest for 30 minutes is crucial as it allows the gluten to relax, making it easier to roll out.

When rolling out the dough, aim for a thickness of about 1/16 inch. Too thick, and the fettuccine will be chewy instead of delicate. If using a pasta machine, progressively move from the widest setting to the thinner settings. For those rolling by hand, a well-floured surface will help prevent sticking. After cutting into strips, dust the fettuccine with flour, ensuring it remains separate to avoid clumping during cooking.

Crafting the Cream Sauce

The cream sauce is where the dish truly shines, balancing the earthiness of the beetroot. Start with medium heat while sautéing the garlic; frying it too fast can lead to bitterness. As the garlic becomes fragrant, add the heavy cream, allowing it to come to a gentle simmer—this is when the sauce thickens. You want it to reduce slightly, achieving a glossy consistency that clings to the pasta without being overly thick.

Parmesan cheese is your secret weapon here. It not only adds salty depth but also helps thicken the sauce. Ensure you’re using freshly grated cheese for the best melting qualities. If you're looking for a dairy-free option, substitute the heavy cream with coconut cream and use a nutritional yeast mix for a cheesy flavor without the dairy. Remember to adjust seasoning, as some substitutes may impact the dish's overall saltiness.

Ingredients

For the Fettuccine

250g fettuccine pasta
150g cooked beetroot, pureed
1 large egg
200g all-purpose flour
Pinch of salt

For the Cream Sauce

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

Instructions

Make the Fettuccine Dough

In a mixing bowl, combine the flour and salt, then make a well in the center. Add the beetroot puree and egg into the well and mix until a dough forms. Knead the dough for about 5 minutes until smooth.

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

Roll and Cut the Pasta

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

Cook the Fettuccine

Boil a large pot of salted water. Add the fettuccine and cook for 3-4 minutes until al dente. Drain and set aside.

Prepare the Cream Sauce

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring well.

Add grated Parmesan cheese, then season with salt and pepper. Let it simmer for 3-5 minutes until slightly thickened.

Combine and Serve

Add the cooked fettuccine to the cream sauce, tossing to coat evenly. Finish with fresh parsley and serve hot.

Pro Tips

For best results, use fresh beetroot and adjust the cream sauce's seasoning according to your taste. You can also add a splash of lemon juice for extra brightness!

Serving Suggestions

For a beautiful presentation, serve the Pink Beetroot Fettuccine on warmed plates to enhance the colors and flavors. I like to sprinkle extra Parmesan on top alongside a drizzle of high-quality extra virgin olive oil for a finishing touch. This elevates the dish visually and adds a lovely flavor layer. Consider pairing it with a simple green salad dressed in lemon vinaigrette to cut through the richness of the cream sauce.

To create more complexity, toss in some roasted vegetables such as asparagus or zucchini before serving. Their slight char and added texture provide a delightful contrast to the creamy pasta. If you want to introduce some protein, sautéed shrimp or grilled chicken make excellent additions, both complementing the vibrant fettuccine while enhancing the dish’s nutritional profile.

Make-Ahead and Storage Tips

If you want to enjoy this dish on a busy night, consider making the fettuccine dough ahead of time. After kneading, wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. You can also freeze it for up to a month. Simply let it thaw in the refrigerator before rolling and cutting. This can save you valuable time while preserving the dish's fresh taste and texture.

As for leftovers, store the cream sauce and fettuccine separately in airtight containers in the fridge to maintain texture. The pasta may absorb some of the sauce's creaminess, so reheat gently on the stove with a splash of milk or cream to revive its luscious consistency. Aim for low heat to avoid curdling the cream sauce while thoroughly warming it.

Questions About Recipes

→ Can I use store-bought fettuccine?

Yes, store-bought fettuccine can save time. Just follow the cooking instructions on the package.

→ What if I can't find beetroots?

You can substitute with spinach or pumpkin puree for similar texture, but the flavor will differ.

→ Can I make this dish vegan?

Yes! Use vegan cream and substitute the egg in the pasta with a flaxseed mixture.

→ How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.