Pink Pasta
Updated Feb 08, 2026
This pink pasta recipe is made with spaghetti tossed in a creamy beet, ricotta, Greek yogurt, and Parmesan pink sauce for a naturally vibrant color.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
This pink pasta is so cute and soo good!
How cute is this pink pasta? I first made this pasta when I had leftover beets and was trying to find fun ways to use it. I decided to blend it with yogurt and ricotta, and it turned into a pretty pink color that was also pretty delicious! I got my kids to try beets for the first time this way, and now we make this pink pasta when we want something a little fun and different, and especially around Valentine’s Day, I’ll make it with my Valentine Brownies! This easy pink pasta recipe has a short list of ingredients and comes together in 20 minutes. Cook the pasta, puree the sauce in your blender, and mix it together–that’s it!
Happy Cooking!
– Yumna
This recipe was part of our monthly Cooking Challenge for February 2024!
Pink Pasta Ingredients
- Pasta: I use traditional spaghetti noodles, but you can use whatever you have on hand. If you can find specialty-shaped pasta (like hearts) for Valentine’s Day, that would be fun too!
- Beets: The beets are steamed before being added to the blender and pureed. When selecting your beetroot, choose ones that are firm and heavy for their size. For help, see my tips on how to cook beets.
- Ricotta cheese & Greek yogurt: I like whole-milk ricotta cheese for its rich creaminess, but part-skim ricotta works, too. Use unsweetened Greek yogurt; the higher the fat content, the richer the sauce will be.
- Shaved parmesan cheese: You can find pre-shaved Parmesan in the cheese section of most grocery stores, or you can shave your own with a vegetable peeler.
- Garlic powder: You can substitute fresh garlic; just be sure to mince it before adding it to the blender so that it blends completely with the sauce.
- Salt & pepper: Make sure to adjust to taste.
How to Make Pink Pasta Sauce
Pink Pasta Recipe
Ingredients
- 1 pound spaghetti
- 2 large steamed beets
- ½ cup whole-milk ricotta
- ¼ cup Greek yogurt
- ¼ cup shaved parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- Meanwhile, place the beets, ricotta, Greek yogurt, parmesan cheese, olive oil, garlic powder, salt and pepper in a small blender and blend until smooth and creamy, about 1 minute.
- Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately.
Notes
- My Top Tip: Reserve some of the pasta water: Scoop out a cup or two of the pasta water before straining your pasta. This starchy water can be used to help the pink pasta sauce coat the spaghetti when you’re tossing it together.
- Storage: First cool any leftover pasta to room temperature, then transfer it to an airtight container and place in the refrigerator. It will last about four days in the refrigerator. To reheat, microwave on high in 30-second increments until warmed through. You can also reheat it on the stovetop. Place the pasta in a medium saucepan over low heat along with a splash of milk or water and heat gently, stirring occasionally, until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Steam your beets beforehand: Scrub beets clean with a vegetable brush and place them in a steamer basket set in a pot over boiling water. Cover with the lid and steam until fork-tender, 30-40 minutes. Once cooled, slip the peels off under running water.
- Salt your water before adding the pasta: Add a liberal amount of salt to your pasta water. This will help to flavor the pasta while it is cooking.
- Don’t rinse cooked pasta: Rinsing your pasta will cool it down, and you want it hot, so it will warm the sauce when you toss it together. Also, rinsing pasta washes away the starches that help the sauce cling to each strand.
Serving Ideas
- Protein add-ins: Air Fryer Salmon, Grilled Chicken Tenders, Lemon Garlic Shrimp
- Salads: Caesar Salad, Greek Salad, Zucchini Salad
- Sides: Green Beans with Almonds, Garlic Bread, Grilled Asparagus
Comments
I can remember trying beets once. As a kid. From a can. Not bad. But nothing I craved for again. And then I saw this beautiful color and instantly wanted to make for my daughter on valentine. Chefs kiss ๐ ๐ค it was soo good!
Now, honesty, I crave oven roasted beets. By themselves ๐
Aww yay, I love that!! Beets are so good once you find a recipe you like. So happy you enjoyed the pasta, Veronica!
This was really delicious and also visually stunning given the bright fuchsia coloration (I can imagine this sauce acting as a nice accent for other dishes – vegetarian especially-as well).
I should add that we didn’t have ricotta in house and substituted cottage cheese.
Also, we had some left over and the color held up in a tight container without loosing any umph.
See All Comments