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Creamy Pink Pesto Pasta

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This creamy pink pesto pasta features a vibrant, velvety sauce made with roasted beets, fresh basil, and a splash of cream for a stunning and delicious Valentine’s dinner. It’s quick, customizable, and sure to impress with its gorgeous color and comforting flavor.

Ingredients

Scale
  • 12 oz dried pasta (penne, rigatoni, or spaghetti; gluten-free or chickpea pasta optional)
  • 1 small beet, roasted and peeled (or pre-cooked beet)
  • 1 packed cup fresh basil (about 30 g)
  • 1/4 cup pine nuts, toasted (substitute walnuts or almonds if needed)
  • 1/2 cup grated parmesan cheese (or vegan parmesan/nutritional yeast for dairy-free)
  • 2 cloves garlic, peeled
  • 2 tbsp fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • Salt and cracked black pepper, to taste
  • 1/2 cup heavy cream (or coconut cream for vegan)
  • Up to 1/2 cup reserved pasta water
  • Extra parmesan, for serving
  • Fresh basil leaves, for garnish
  • Cracked black pepper, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Wrap beet in foil and roast for 45-60 minutes until fork-tender. Cool, peel, and chop. (Or use pre-cooked beet.)
  2. Heat a small skillet over medium heat. Add pine nuts and stir constantly until golden and fragrant, about 3-4 minutes. Remove from heat immediately.
  3. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions (8-10 minutes). Reserve 1/2 cup pasta water, then drain.
  4. In a food processor, combine roasted beet, basil, toasted pine nuts, garlic, parmesan, lemon juice, salt, and pepper. Pulse until finely chopped.
  5. With the motor running, drizzle in olive oil until smooth and creamy. If too thick, add a bit of reserved pasta water. Taste and adjust seasoning.
  6. Transfer pink pesto to a large skillet over low heat. Stir in heavy cream (or coconut cream). Heat gently, stirring, until warmed through and silky. Thin with reserved pasta water if needed.
  7. Add drained pasta to the skillet and toss until well coated. Let sit for 2-3 minutes to absorb sauce.
  8. Serve in bowls topped with extra parmesan, basil leaves, and cracked black pepper.

Notes

For vegan, use coconut cream and nutritional yeast. For gluten-free, use GF pasta. Pine nuts can be swapped for walnuts, almonds, or sunflower seeds (nut-free). Sauce can be made ahead and stored for 2 days. If sauce is too thick, add pasta water; if too thin, simmer gently. Warm bowls before serving for best results.

Nutrition

Keywords: pink pesto pasta, creamy beet pesto, Valentine’s pasta, vegetarian pasta, romantic dinner, easy pasta recipe

Find it online: https://leilameals.com/creamy-pink-pesto-pasta-recipe-for-a-perfect-valentines-dinner/